[Sca-cooks] Apicius birds stuff with olives

[smcclune at earthlink.net]

-----Original Message-----
From: Stefan li Rous <StefanliRous at austin.rr.com>

Yes, if I can come up with evidence that it is likely a processed olive 
which is meant. I may find though,  that stuffing the chicken with 
olives has little effect upon the chicken, no matter what type of olive 
is used. :-)
<<<

Well, at the last CookCon, we served this dish.  Yes, we used processed olives, because that was what we could get.  However, we did choose the Mediterranean style olives (Kalamata, etc.) rather than the California olives-in-a-can, because we felt that was the best choice we could make given the options available.  

The olives gave the chicken a wonderful flavor, and the salt from them seasoned the birds nicely.  I would imagine that raw, unprocessed olives would have a different effect entirely, but our results were very satisfactory.

>>>
Perhaps the olives are removed after cooking because the olives are the 
unprocessed and inedible. Actually leaving the olives in the chicken is 
cooked and serving them that way sounds like it might be rather good, 
at least for processed olives. Especially with some added cheese. But 
maybe the roasting juices do something to the olives which makes it 
better to remove them.
<<<

We sampled some before deciding to leave them in, since they were, in fact, quite tasty.  Again, I would imagine that raw, unprocessed olives might well produce a different result.

But since you were speculating about how the recipe might come out if processed olives were used, I thought I'd provide the data I had available.

Arwen
Caerthe, Outlands
(Denver, CO)