[Sca-cooks] Boiled, Stuffed and Roasted Chicken Recipe

[lilinah at earthlink.net]

Aislinn asked:
>  Is there any cooking technique like this during the Middle Ages in the
>  Arabic countries? I haven't tried this recipe, although it sounds like a
>  terrific way to make sure the chicken is cooked at feast. This would even
>  work for Saxon-style cooking over a campfire, boiling the chicken first
>  then skewering it and toasting the outside.
>
>  Boiled, Stuffed and Roasted Chicken Recipe
>
>  Boiling the chicken first produces a moist and succulent chicken.The
>  stuffing is like having an extra meal out of the chicken! Experiment with
>  your favourite spices. Imperial ounces are used for this. This recipe
>  comes from A New Book of Middle Eastern Food.

Many recipes in the Arabic language cookbooks and among the Ottoman 
Turkish recipes call for two stage cooking, but i don't recall any 
three stage recipes... i need to go look.

For red meat, most of the time the cut up meat is browned first in 
melted fat from the tail of the fat tail sheep. Then liquid is added 
and the meat is boiled/simmered. Other meats may be added. Some 
recipes call for sheep meat cut up with a later addition of sheep 
meatballs. Some recipes include both sheep and chicken meat.

For chicken, i don't recall chicken being browned first. Several 
recipes call for boiling the chicken until done, then cutting it up 
or jointing it, and then frying it in butter or oil. Then it is 
finished with a sauce.

In a limited number of dishes the meat is roasted, but this seems a 
bit more "rustic" or what may be done on particular holidays. For the 
urbane and sophisticated, it should have plenty of tasty ingredients 
and generally a sauce.

There are some stuffed chicken recipes, and sometimes they involve 
inserting the stuffing between the skin and the meat...

I'll have to look through my books to see if there are any that are 
actually roasted after boiling.
-- 
Urtatim (that's err-tah-TEEM)
the persona formerly known as Anahita