Pikante Poularde ( Austrian Roast Chicken ) Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
6 lbs: Roasting chicken,
3 tbsp: Butter for sauteing,
Salt and pepper,
1 each: Carrot, sliced
2 each: Onions, sliced
2 tbsp: More Butter for sauteing,
1/2 cup: White wine,
1/4 cup: Water,
1 cup: Mushrooms, chopped
Chicken liver & heart, chopped
2 tbsp: Pimientos, chopped
1/4 cup: Almonds, blanched
2 each: Onions, chopped fine
Still more Butter to saute,
3 cup: Freshly cooked hot rice,
1 tbsp: Flour,
1 tsp: Tomato paste,
1 pinch: Thyme,
1 cup: Chicken stock,
2 tbsp: Sherry,
Salt to taste,
4 each: Tomatoes, peeled, seeded and chopped
Even more butter,
1/4 cup: Raisins,
4 each: Apples, peeled & quartered
Yet more butter for sauteing,
4 each: Bananas,
Directions:
Wash and dry a fine plump 6-pound roasting chicken. Rub the inside
with 3 tablespoons butter and salt and pepper. Truss the fowl and
place it in a roasting pan. Add 1 carrot and 2 onions, all sliced; 2
tblspns butter, 1/2 cup white wine, and 1/4 cup water to the pan.
Cover the chicken with buttered paper and roast it in a moderate oven
(325 degrees) for 1-1/2 hours. Remove the paper and conrinue roasting
the chicken, basting it occasionally, until it is very tender, about
30 minutes.
Saute 1 cup chopped mushroooms, the chicken liver and heart,
chopped, 2 tablespoons chopped pimiento, 1/4 cup blanched almonds,
and 2 onions, chopped fine, in butter until the mixture is golden and
hot. Add it to 3 cups freshly cooked hot rice and keep the rice warm.
Remove the roasted chicken to a carving platter and keep it warm.
Skim all but 1 tablespoon of fat from the roasting pan. Over direct
heat, blend into the juices 1 tablespoon flour and add 1 teaspoon
tomato paste and a pinch of thyme. Gradually add 1 cup chicken stock
and cook the sauce, stirring constantly, until it is smooth. Bring it
just to a boil, add 2 tablespoons Sherry and salt to taste, and
strain it.
Carve the chicken and arrange the slices in the center of a large
heated platter. Surround the chicken with the rice and garnish the
rice with 4 tomatoes, peeled, seeded, and chopped, and sauteed gently
in butter with 1/4 cup raisins. Surround the platter with 4 peeled
apples, cut in quarters and sauteed in butter, and 4 bananas, halved
and browned in butter. Serve the sauce separately.
_Gourmets Old Vienna Cookbook_ by Lillian Langseth-Christensen
Gourmet Books, Inc. 1982 ISBN 0-933166-03-6 Typos by Jeff Pruett
Submitted By JEFF PRUETT On 06-11-95
Source from luhu.jp
with 3 tablespoons butter and salt and pepper. Truss the fowl and
place it in a roasting pan. Add 1 carrot and 2 onions, all sliced; 2
tblspns butter, 1/2 cup white wine, and 1/4 cup water to the pan.
Cover the chicken with buttered paper and roast it in a moderate oven
(325 degrees) for 1-1/2 hours. Remove the paper and conrinue roasting
the chicken, basting it occasionally, until it is very tender, about
30 minutes.
Saute 1 cup chopped mushroooms, the chicken liver and heart,
chopped, 2 tablespoons chopped pimiento, 1/4 cup blanched almonds,
and 2 onions, chopped fine, in butter until the mixture is golden and
hot. Add it to 3 cups freshly cooked hot rice and keep the rice warm.
Remove the roasted chicken to a carving platter and keep it warm.
Skim all but 1 tablespoon of fat from the roasting pan. Over direct
heat, blend into the juices 1 tablespoon flour and add 1 teaspoon
tomato paste and a pinch of thyme. Gradually add 1 cup chicken stock
and cook the sauce, stirring constantly, until it is smooth. Bring it
just to a boil, add 2 tablespoons Sherry and salt to taste, and
strain it.
Carve the chicken and arrange the slices in the center of a large
heated platter. Surround the chicken with the rice and garnish the
rice with 4 tomatoes, peeled, seeded, and chopped, and sauteed gently
in butter with 1/4 cup raisins. Surround the platter with 4 peeled
apples, cut in quarters and sauteed in butter, and 4 bananas, halved
and browned in butter. Serve the sauce separately.
_Gourmets Old Vienna Cookbook_ by Lillian Langseth-Christensen
Gourmet Books, Inc. 1982 ISBN 0-933166-03-6 Typos by Jeff Pruett
Submitted By JEFF PRUETT On 06-11-95
Source from luhu.jp