[Sca-cooks] RE: Janete of hens

[Vincent Cuenca]

>
>Hey, everybody.
>Has anyone ever done this recipe? I'm trying to figure out a redaction
>(last minute, I know, but the feast is next weekend....*sigh*), and I'm
>wondering about the chicken liver in the dish.  I'm not an organ meat
>person, so I'm entirely unsure as to how much I should figure on 
>adding.....
>--maire, starting to tear her hair out....

I haven't done the recipe, but I can tell you that chicken livers, either 
raw or cooked, are a common thickener and flavoring agent in Spanish 
cooking.  Use one liver per whole chicken.  Alternately, try it without the 
livers and see what you get.  De Nola does encourage his readers to get 
inventive, after all...

Vicente



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If you get into a jam, you can always eat something, blow something up or 
throw penguins. --Jim Henson





>
>Hey, everybody.
>Has anyone ever done this recipe? I'm trying to figure out a redaction
>(last minute, I know, but the feast is next weekend....*sigh*), and I'm
>wondering about the chicken liver in the dish.  I'm not an organ meat
>person, so I'm entirely unsure as to how much I should figure on 
>adding.....
>--maire, starting to tear her hair out....

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