SC - re: Limonia

[Nicholas Sasso]

Jenne Heise wrote:
> b) The chicken came out with pink around the bones,. . . . . What did I do wrong?
Adamantius Wrote:
Very possibly, nothing. Recommended cooking temps are often based on
some specific potential pathogen or parasite which can get into the
meat. In the case of chicken, the big fear is salmonella, . . . .  get one of those
five-dollar instant-read thermometers and worry less about the color.
But I agree, I'm a bit turned off by rare chicken. >>>>>>>>>>>>

I'm in the camp with Adamantius. If you cook all pinkness out of the dark meat, then 
breast is often dry and gritty.  

As for substitue for lard, I'd personally use another animal fat before butter.  It 
depends on other recipes of the time.  Try looking at some recipes from the same 
original source.  Butter is very tempermental to cook with at higher heats.    Maybe 
lamb tallow would be useful?  Why not rendered chicken fat (schmaltz)? I don't have the book
in front of me to offer more intelligent advice.

pacem et bonum,
niccolo difrancesco