[Sca-cooks] late italian feast
kerrimart at mindspring.com
Tue Feb 26 05:47:15 PST 2008
Thank you - the idea of making almond milk for the sauce seems much better
than ground almonds.
I'll be trying the chicken both ways - sauce on the side & cooked in the
sauce- to compare. I have 45 days to tweek it, so I have some time.
On 2/25/08, Ang Malone <alm4cu at localnet.com> wrote:
> Okay. I have looked at the two recipes in both books, Medieval
> kitchen and the neopolitan collection, both the original recipes and
> the redactions are different.
> BTW, the feast I did was for 54 people. I had a budget of $8 for
> person. Maybe later I will print the menu, etc.
> I don't know if this will help in the long run, but I think that for
> both the chicken dishes it matters to cook them in the sauce, that it
> really does enhance the flavor.
> The recipe I cooked of Lemon chicken from the medieval chicken I
> browned the chicken in a chicken frying pan with the sliced onions in
> pork fatback, then (because we didn't have a kitchen facility to
> speak off), transferred it to a roasting salted the chicken a little,
> sprinkled the spice mix on, then took the almond milk/meat broth,
> brought it to a boil in the electric roasting pans and cooked the
> chicken as instructed in the recipe, and then added the lemon juice.
> returned it to a boil and then served.
> for the curious, here is the recipe from the medieval kitchen:
> 1 free-range chicken
> 1 c. almonds
> 2 c. meat broth (I used chicken broth)
> 2 medium small onions
> 2 ounces fresh pork fatback ( I used un-smoked bacon--can't remember
> what they called it--got it from a butcher shop)
> juice of 1 lemon
> 1 tsp strong spice mix (: 1/4 c. black pepper, 1/4 c. long pepper
> (use black pepper
> instead), 3/4 tsp. ground cloves and 1 whole nutmeg, grated )
> Blanch the almonds and use the broth to prepare almond milk. You will
> need about 1 1/4 cups. Cut the chicken into serving pieces and pat
> dry. Slice the onions.
> Cut the fat into coarse dice and render it in a casserole, then add
> the chicken and onions and brown on all sides over medium heat.
> Remove the chunks of unrendered fat. Salt the chicken to taste and
> sprinkle with spices.
> Add the almond milk and bring to the boil. Lower the heat and simmer,
> covered, over low heat for 30 to 40 minutes. When the chicken is
> done, check for seasoning, then add the lemon juice. Return to the
> boil for a moment then serve.
> The sauce will be quite liquid. If a thicker sauce is desired, use a
> little less almond milk.
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