[Sca-cooks] Re: ?? : Chicken & Pear Stew

[Bethra Spicewell]

Greetings,

 Olwen asked:

>Hello. I was going back over this recipe as I
>am planning on making it for
>the company pot luck this week and I have
>a question.  The redaction you
>give here calls for red wine vinegar.  Why?
> The original calls for grinding
>the bread, spices and vinegar together (in
>same amounts?) yet does not
>specify the type so I would assume white.

This isn't -my- redaction (I'm still getting to that stage <g>), and I
don't remember where on the web I found it,  but -I- would assume red,
rather than white, as I don't normally have any white wine vinegar, and
I always have red and cider on hand. (Regular supermarket white is used
for cleaning and making sour milk)
     I actually used cider vinegar to make this for the dayboard, to
allow for allergies. This also makes sense as being a fruit used with a
fruit. For home consumption, I have used red wv. I think I like the
cider vinegar better.

>Also, the original calls for boiling
>the under-baked chicken only in fat and
>water.  I am supposing that the
>redaction here calls for canned broth and
>bouillon simply as a preference of
>taste, though not very period.

    The redaction, as written, called for these.
     I did it this way as I only roasted part of the chicken pieces,
and cooked the rest (skinned and boned) in "a good stock", made from
the skin, bones and canned broth.
     Maybe the redactor wanted both broth and cubes to put some flavor
back into a supermarket bird ?  I usually add one or the other to
poached chicken anyways, especially if it's boneless.
     I do admit that I didn't use the original methods,  but I plead
frustration, ignorance, and lazyness.  I'm learning, slowly. This was
my first dayboard/feeding of the masses, and I went with what I'd done
at home, 'cause I knew it worked.
    Hope this helps. Let me know if you want the home-sized version of
the recipe.

Bethra

=====
Christina Elisabeth de la Griffon Riant
   Barony of Stonemarche        EK

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