[Sca-cooks] Apicius birds stuff with olives

[Johnna Holloway]

Actually this is one of those recipes that can be googled easily--
Here are some online versions--Chicken stuffed with olives

Bird: Put broken fresh olives in the cavity, sew up and boil. Remove the 
olives when cooked. Apicus

6oz black olives, preferably pitted
1 small, fresh chicken
2 bay leaves
salt
10 black peppercorns
1 onion
1 carrot
1 celery stalk

l Chop the olives roughly and stuff the chicken with them. Using a large 
darning needle, sew up the cavity with cotton thread or fine cooking string.
l Place the chicken in a saucepan and cover with water. Add the bay 
leaf, salt, peppercorns and vegetables. Bring to the boil and simmer for 
1.5 hours until tender.
l Remove from the water and cool slightly before carving.

Copyright © Cyprus Mail 2005

http://www.cyprus-mail.com/news/main.php?id=18369&cat_id=5

There's a version in Dalby's The Classical Cookbook.

Johnnae

Stefan li Rous wrote:

>>     F&B: ANOTHER WAY TO COOK A BIRD.  Stuff the bird with chopped fresh
>> olives, sew it up, and boil.  Afterwards, remove the cooked olives
>
>
> Would these be treated olives? Or would these be the raw, untreated 
> olives straight from the trees? From earlier discussions here, raw 
> olives are bitter and they need to be treated in one of several ways. 
> Wouldn't this same, unwanted flavor be transferred to the bird if the 
> raw olives were used?
> I was also thinking that this would take a large amount of olives 
> which would then be thrown out. But I was thinking of chickens and for 
> smaller birds this makes more sense since the body cavity volume to 
> meat would be much less.
> Stefan