Dear Readers.. yes, I know I have just posted a post on MY Blog but this is TOO thrilling and has to be shared with YOU all.
If YOU are up-to-date with MY posts, YOU read that last night's YumYum was steamed Chick-the-lick.
WE have been asked by several Dear Readers to give them precise instructions as to how SHE does this.. here they are.
SHE is fortunate to have an old enamel oval pan which takes these ingredients but any casserole with a lid would do.
Into a heavy bottomed pan (with a close fitting lid) for this dish does NOT go into the oven, pour in at least 2 inches of home made chicken stock, details on how to obtain this will follow.
Then place into the pan several small whole potatoes, two shallots peeled and chopped in half, a small slice of fresh ginger root, two crushed but not chopped cloves of garlic, three whole, not too big red beets and then place amongst the vegetables a fat well-bred chicken - breast up.
Sprinkle black pepper and some mixed herbs and spices on top of the bird, put on the lid, light your gas or turn on the electricity to a low to medium heat.
Check after half an hour to see that the stock is on a slow simmer roll and is producing LOTS of deliciously smelly steam.
The bird and vegetables will steam in the stock. SHE allows two and a half hours for a fat bird with dense meat. Just a few minutes before it is ready, SHE places several stems of winter spinach over the breast of the bird..
Nectar.. food for the gods.. try it and see. WE lurve it cooked like this.. so simple, one pan cooking!
WE are splitting this post as it would be too long.. so curb YOUR impatience and wait for ME to post MY next post.
GeeGee Parrot.
April 11th, 2013.
If YOU are up-to-date with MY posts, YOU read that last night's YumYum was steamed Chick-the-lick.
WE have been asked by several Dear Readers to give them precise instructions as to how SHE does this.. here they are.
SHE is fortunate to have an old enamel oval pan which takes these ingredients but any casserole with a lid would do.
Into a heavy bottomed pan (with a close fitting lid) for this dish does NOT go into the oven, pour in at least 2 inches of home made chicken stock, details on how to obtain this will follow.
Then place into the pan several small whole potatoes, two shallots peeled and chopped in half, a small slice of fresh ginger root, two crushed but not chopped cloves of garlic, three whole, not too big red beets and then place amongst the vegetables a fat well-bred chicken - breast up.
Sprinkle black pepper and some mixed herbs and spices on top of the bird, put on the lid, light your gas or turn on the electricity to a low to medium heat.
Check after half an hour to see that the stock is on a slow simmer roll and is producing LOTS of deliciously smelly steam.
The bird and vegetables will steam in the stock. SHE allows two and a half hours for a fat bird with dense meat. Just a few minutes before it is ready, SHE places several stems of winter spinach over the breast of the bird..
Nectar.. food for the gods.. try it and see. WE lurve it cooked like this.. so simple, one pan cooking!
WE are splitting this post as it would be too long.. so curb YOUR impatience and wait for ME to post MY next post.
GeeGee Parrot.
April 11th, 2013.
So, this must be MORE than a chicken, but a hen? When you say "dense" meat I'm assuming that long-cooking is required. In the US a plain ol' chicken would be over-cooked. I want to try this, too, like some other readers. It's a new take on "poule au pot."
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