SC - Re: A Child's View of Platina

[ChannonM at aol.com]

Last night for dinner, I prepared two recipes from Platina- Roast Chicken and 
Risotto. 
My 3 sons were lapping it up which tells me that the recipes will be widely 
recieved.  I commented to my husband that "You know the recipes will be well 
recieved when your children eat Platina and love it."

My oldest son (6 yrs) cried out "Oh no! Not platina mom!"

At the time he had no concept of what Platina was and thought it was some 
yucky food ingredient I didn't tell him about. ROFLMAO.
We explained who Platina was and when he wrote the recipes that we were 
eating, he thought that was really cool.

Here are the recipes I used.

Roast Chicken
(P)Make a roast from whatever meat you want this way; if it is old, when it 
has boiled a while, take it out of the pot and lard it, and have it turned 
over the fire until it is well cooked, but if it is tender,like veal and kid 
cook it without boiling the same way as above. Wash in boiling water capons, 
pheasants, kid partridges and whatever wild meat requires roasting, well 
plucked and dressed. After they are rinsed and garnished to stimulate 
appetite with fragrant herbs, pepper, and finely chopped lard, have them 
cooked on a hearth on a slow fire, but when you see theat they are nearly 
cooked, sprinkle salt with bread crumbs all over them, after the fire has 
been increased more than before and the spit turned with a faster turning 
hand. Then take the meat off at once, let the steam go away, and serve to 
your guests.

6 deboned chicken breasts* ( bones used for stock for risotto)

Combine .5 cup (or less) lard,
Rub chicken with lard, then sprinkle with 
 .125 cup rosemary, .125 cup thyme, .125 cup oregano finely chopped 

Roast 350 degrees 10-15 minutes. 

Combine 1 cup toasted bread crumbs, 1.5 tsp salt and sprinkle over almost 
cooked chicken. Increase heat to 400 degrees and crisp the chicken for about 
10 minutes. 

Allow to cool and serve.

* This choice was to accomodate the cooking conditions. The feast is being 
served at the Pennis War, with a relatively primitive kitchen. I felt 
pre-portioned breast meat would ease serving, portion control
and would be reasonable in price compared to capon. I would be more inclined 
to use capon for a private feast prepared in a better kitchen for fewer 
people.


Arborio rice-
(P)We have spoken enough about individual ingredients; now finally the cooks 
summon me to food preparations.Cook clean, washed groats in chicken broth for 
a long time, and when it is cooked, transfer part to a dish. When it has 
cooled a little, put in three egg yolks combined with saffron, and again 
transfer to the pot and sprinkle with spices.
Rice in whatever Broth you want- season rice in the same way as groats. Some 
eliminate the eggs, but this should be you own choice.


7 cups rich chicken and veal stock( boil chicken bones, skin and 2-3 lbs veal 
bones in 3 quarts water till reduced to 7 cups)
2 cups arborio rice
fresh cracked pepper to taste, salt (although the recipe doesn't call for it 
specifically, it is a welcome addition and I believe can be inferred from 
comments in other recipes)
pinch of saffron threads well crushed
Bring stock to a boil. Add to rice  half cup at a time until rice is firm to 
the bite. Half way through cooking add saffron. Season to taste.


Hauviette