Side Pannel
Poulet Grandmere
Ingredients List
- 2-1/2 - 3 lb. chicken 1 garlic clove peeled 2T rendered bacon fat salt and
- pepper to taste 1/4 C water 1/4 lb. fat salt pork, diced, blanched for 5
- min.and drained.
- 1/4 lb. fresh mushrooms 12 (0r more) small boiling onions peeled sugar 2 T
- butter (unsalted) 2 - Medium sized potatoes, diced Chopped fresh parsley
- Place the garlic in the chicken cavity and truss the bird as for roasting.
- Place it in a casserole with the bacon grease/lard. Add a little salt. Put
- it in a pre-heated 400-425 oven and cook uncovered until it is well browned
- all over, turning the bird occasionally and baste it with the fat. Pour off
- the fat and reserve. Add 2-3T of water and stir in all of the brown crust
- from the sides of the casserole. Set the chicken aside in the casserole. In
- a skillet saute' the salt pork in the fat removed from the casserole. When
- golden brown remove the pork and set it aside. Cook the mushrooms in the
- fat left in the skillet. season with salt and pepper and set this too
- aside. Put the onions in another skillet with 2 T of the water, and a
- sprinkling of sugar and 1/2T butter. Cook slowly until water cooks away and
- the onions have taken on a good brown color. Reserve. Add the salt pork,
- mushrooms, and onions to the chicken, and , if the gravy has reduced, a
- little more water. Cover the casserole, reduce the oven heat to 350 and
- cook 30 minutes longer or until chicken is done, basting often. Cook the
- potatoes in the remaining butter until brown and tender and put them on top
- of the vegetables in the casserole. Sprinkle chopped parsley over all.
- Recipe directs that all be served from the casserole but as you'll
- remember, you have to cut it into serving pieces first. Other vegetables
- like asparagus and or peas can be added if desired. Louis Diat French
- Cooking For American Cooks
- From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Directions
Recipe via Meal-Master (tm) v8.05
Title: Poulet Grille a la Moutarde (Broiled Chicken
Categories: France, Poultry
Yield: 4 Servings
3/4 lb Very small potatoes
1 Large carrot
4 Small white onions
Salt & pepper
4 lb Chicken split for broiling
2 tb Dijon or dusseldorf mustard
2 tb Peanut oil
2 tb Butter
1/3 lb Mushrooms
1 tb Red wine vinegar
2 tb Finely chopped parsley
1. Preheat the broiler. 2. Peel the potatoes. If they are not very
small,cut them in half. Put them in a saucepan and cover with water. 3.
Trim and peel the carrot. Cut into 2-in. lenght, then cut into quarters.
Peel the onions and cut them in half. Add the carrots and onions to the
potatoes. Add salt to taste and bring to a boil. Let stand 10 min. 4.
Meanwhile, sprinkle the chicken halves with salt and pepper. Brush on all
sides with mustard. Arrange the halves side by side in a baking dish, skin
side down. Sprinkle with the oil. Place under the broiler and cook for 10
min. 5. Drain the vegetables. Melt the butter in a skillet and when quite
hot but not brown, add the vegetables. Cook over relativly high heat,
shaking the skillet and stirring the vegetables. Add the mushrooms and
sprinkle with salt and pepper to taste. Continue cooking, shaking the
skillet and stirring occasionally, about 7-8 min. 7. Pour off all the fat
from the baking dish and turn chicken halves again. 8. Turn then oven heat
to 400. Place the dish in the oven and bake 10 min. 9. Place the dish on
top of the stove. Add the vinegar to the liquid and cook for a few seconds
over high heat,stirring. Sprinkle with parsley.
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