[Sca-cooks] catching drippings

[Sue Clemenger]

Mmm...how would you "smear" saffron on the chicken? Blend it with oil or 
something to make a paste or emulsion (if that's the right word)....
--maire

Elizabeth wrote:

> I've just skimmed through al-Bagdadi, and umless I'm missing something, 
> the only recipes in that book with the chickens above for dripping are 
> recipes for Judhab--here is a sample:
> 
> Judhab Lhubz al-Qata'if. Take qata'if-bread as required: spray the dish 
> with a little rose-water, and place the bread thereon in layers, putting 
> between each layer almonds and sugar, or pistachio ground fine: spray 
> again with rose-water. When the bread fills the dish, pour on a little 
> fresh sesame-oil, and cover with syrup. Hang over it a fat plucked 
> chicken, smeared with saffron: when cooked, remove. Small stuffed 
> qata'if are also treated in this way.