[Sca-cooks] Chicken McNuggets - Long

[Nancy Kiel]

I realized I had saved this receipt but not the source.  Would you be kind
enough to provide it?  Thanks!



Nancy Kiel
nancy_kiel at hotmail.com
A foolish consistency is the hobgoblin of little minds.   Emerson





>From: "Michael Gunter" <countgunthar at hotmail.com>
>Reply-To: sca-cooks at ansteorra.org
>To: sca-cooks at ansteorra.org
>Subject: Re: [Sca-cooks] Chicken McNuggets - Long
>Date: Thu, 26 Sep 2002 17:07:00 -0500
>
>>Coated hens (well, chicken, I guess)
>>One shall take hens and scald them and cut them apart and
>>cut all the meat from the bones, and tear it into small
>>pieces, and boil the bones. Then the bones are taken from the
>>broth and the meat is wrapped around them, and
>>sprinkled with ground cinnamon, and put this in a batter/dough
>>made of wheat flour and beaten eggs, and bake it in butter or
>>lard. That is called coated hens.
>
>>one suggests shaping pre-cooked chicken meat around the bones
>>to resemble chicken legs, then wrapping them in a pastry dough
>>and baking them in an oven, the other suggests leaving out
>>the bones, adding egg and flour to bind the meat, then to form
>>oblong shapes that are dipped in batter and deep-fried.
>
>>Nanna
>
>Okay, last night the Barony of Atenveldt had an A&S challenge
>between the Chivalry and the Baronial Guard. I'd forgotten all
>about the bloody thing when I was reminded of it the day before
>the competition. I had no idea what to do. I'd cook, of course,
>but no idea what to get together and whip up between the time I
>got off work and got to fighter practice. I didn't want to do
>the usual cheesecake/quiche/daryols thing but wanted something
>interesting, different but fun. This filled the bill wonderfully.
>But researching and developing a new dish, especially one worded
>as vaguely as this in a couple of hours is rather daunting.
>
>I rushed to the grocery immediately after work and got two chickens,
>a bag of unbleached flour, canola oil, ceylon cinnamon, butter,
>and eggs. When I got home I put the chickens into some chicken stock
>I had in the cabinet and water. I added salt and floated some
>peppercorns just to add to the flavor a bit and let that boil
>happily away. While the chicken was cooking I made a pasta dough
>from the flour and eggs. Once that was made I wrapped it and
>let it rest in the refrigerator.
>
>After the chicken was cooked, I stripped the meat from the bones
>and put the bones back into the chicken stock to boil off all
>tendons and gristle. Once the chicken meat cooled I ground up the
>cinnamon and threw meat and spice into my cuisinart to grind to
>a nice mince. The recipe states that these are to be baked, but
>I also gathered that they could be "cooked in butter or lard" with
>a batter. So I decided to try several versions and deep fry a
>batch.
>
>Much to my dismay I discovered that one of the items I forgot to
>take with me in the split was my pasta roller. So I rolled the
>pasta dough out as thin as possible but not thin enough. And it
>tended to curl up at the edges when fried.
>
>I also made up, not a batter but a dipping station for the batter
>portion. Next time I may try a batter.
>
>I found the chicken didn't hold together well, even after being
>boiled. Some kind of binder would help. Even adding a bit of
>cream would have been an improvement. But, when squeezed enough
>I could get a quenelle shape. Inserting the cleaned chicken
>bones made life difficult. The meat would tend to fall away from
>the bone. Wrapping the lot in pastry made things easier and they
>were really cute when made correctly.
>
>The pastry was a bit too thick and tended to curl up when fried
>as I stated before. So they looked like funny yo-yos when cooked.
>Or strange lollipops with the bone in them.
>
>Squeezing them into the oblongs and then dipping them into flour,
>egg, flour was the best method. Inserting a bone into the dipped
>quenelle was also much easier after this. Deep-frying was fast
>and efficient.
>
>I was going to make a deep-fried batch as well as a baked batch
>but, much to my surprise, I'd forgotten to turn on the oven! Well,
>I said I was stressed.
>
>I made up a batch and rushed to the A&S. I added a Lombard Mustard
>(Honey Mustard) to add to the "Chicken McNuggets" theme. I'm happy
>to say they got rave reviews. Even Selene, who was recovering from
>a touch of food poisoning, enjoyed them.
>
>I now have about two and a half pounds of minced, spiced chicken
>that I need to do something with. I may make up a bunch of these
>and take them to Atenveldt's Chocolate Revel (don't ask) this
>weekend. I'll try to make a thinner paste as well as a batter
>next time. I'll also bake some to see the difference.
>
>But it is definately a worthwhile recipe that I will keep in
>my "To Use" files.
>
>Gunthar
>
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