CXXII- 95 to go
I made the other fennel dish for dinner tonight. It was delicious and the roommate and I are both stuffed. I want to try to write it up tonight before I forget anything
CXXII. Polastri afenochiati vantazati.
Polastri afenochiati per xij persone. Toy xij polastri e vj caponzelli a modo de polastri intrigi, toli polastri e sofrizelli in lardo ben destruto e bene colato e toli barbe zoè radice de fenochio e de petrosemolo ben lavate e fa sofrizer con li polastri e tre onze de specie fine e miti de le ditt
e specie a sofrizere con li polastri e quando sono ben sofriti trane fuora de lardo in quantità; s’ el ge n’ è tropo e metige aqua et aceto tanto che istagan soto. Quando sono cocti, toy torla d’ ova xviij e togli li figatelli loro ben pisti e specie de zafarano, quantitade de agresta e de aceto e tray fuora li barbe cocti; tuoy li pulli e getalli via e meti suso questa a bolire. Questa vivanda vole essere zalla e potente de specie e vole avere savore de fenochio e meti li polli per taiero, el savore per scutelle.
CXXII. Hens with fennel fantastic.
Hens with fennel for 12 people. Take 7 hens and 6 capons in the style of whole hens, take hens/capons and fry in lard well cleaned and strained and take the root that is the radish of fennel and of parsley well washed and fry them with the hens/capons and three ounces of fine spices and put the said spices to fry with the hens and when they are well fried pull out the lard in quantity, when it is not too much and put in water and vinegar much that dresses above (covers the hens?). When they are cooked, take egg yolks 18 and take their livers well pounded/mashed and spices with saffron, a quantity of verjuice and vinegar and pull out the cooked roots, take out the hens/capons and pour out the sauce and put this sauce to boil. This dish should be yellow and potent with spices and should have the flavor of fennel and put the chickens in a taiero, and the sauce/relish in a bowl. (serve the chickens and sauce separately).
Ingredients
1 whole chicken
4 tbsp lard or rendered pork back fat
1 fennel root
2 tbsp Italian parsley
2 tbsp fine spice mix3-4 cups red wine vinegar
1 cup verjuice
water as needed (enough to cover chicken for boiling)
2 egg yolks
1 chicken liver
1 pinch saffron
Live Journal is not letting me upload an of the pictures!! It's saying I need to purchase an upgrade, which has never happened before. I'll finish the write up and do some thinking on whether it's worth it to deal with this fresh BS.
I chopped up the chicken so it would cook more thoroughly/ evenly then pre-heated a pan with clairifed pork back fat. I let the chiken brown about 15 minutes each side- adding the sliced fennel, italian parsley and fine spices near the end. Once the chicken was nicely browned and the fennel was a little bit carmelized in the lovely fat I poured off some of the fat (into another pan to cook the back piece which wouldn't fit into the first pan) and then added water and red wine vinegar- enough to cover the chicken, then let it boil for about 15-20 minutes.
I took the chicken out of the liquid and put it onto a stoneware platter which I put into the oven to keep warm while I finished the sauce. I strained out as much of the fennel root and parsley as possible, then added some more of the cooking liquid and 1 cup verjuice I slowly mixed in the eggs and then the liver, added more fine spice mix and let it boil for about 5 minutes before plating the sauce and taking the chicken out of the oven.
CXXII. Polastri afenochiati vantazati.
Polastri afenochiati per xij persone. Toy xij polastri e vj caponzelli a modo de polastri intrigi, toli polastri e sofrizelli in lardo ben destruto e bene colato e toli barbe zoè radice de fenochio e de petrosemolo ben lavate e fa sofrizer con li polastri e tre onze de specie fine e miti de le ditt
e specie a sofrizere con li polastri e quando sono ben sofriti trane fuora de lardo in quantità; s’ el ge n’ è tropo e metige aqua et aceto tanto che istagan soto. Quando sono cocti, toy torla d’ ova xviij e togli li figatelli loro ben pisti e specie de zafarano, quantitade de agresta e de aceto e tray fuora li barbe cocti; tuoy li pulli e getalli via e meti suso questa a bolire. Questa vivanda vole essere zalla e potente de specie e vole avere savore de fenochio e meti li polli per taiero, el savore per scutelle.
CXXII. Hens with fennel fantastic.
Hens with fennel for 12 people. Take 7 hens and 6 capons in the style of whole hens, take hens/capons and fry in lard well cleaned and strained and take the root that is the radish of fennel and of parsley well washed and fry them with the hens/capons and three ounces of fine spices and put the said spices to fry with the hens and when they are well fried pull out the lard in quantity, when it is not too much and put in water and vinegar much that dresses above (covers the hens?). When they are cooked, take egg yolks 18 and take their livers well pounded/mashed and spices with saffron, a quantity of verjuice and vinegar and pull out the cooked roots, take out the hens/capons and pour out the sauce and put this sauce to boil. This dish should be yellow and potent with spices and should have the flavor of fennel and put the chickens in a taiero, and the sauce/relish in a bowl. (serve the chickens and sauce separately).
Ingredients
1 whole chicken
4 tbsp lard or rendered pork back fat
1 fennel root
2 tbsp Italian parsley
2 tbsp fine spice mix3-4 cups red wine vinegar
1 cup verjuice
water as needed (enough to cover chicken for boiling)
2 egg yolks
1 chicken liver
1 pinch saffron
Live Journal is not letting me upload an of the pictures!! It's saying I need to purchase an upgrade, which has never happened before. I'll finish the write up and do some thinking on whether it's worth it to deal with this fresh BS.
I chopped up the chicken so it would cook more thoroughly/ evenly then pre-heated a pan with clairifed pork back fat. I let the chiken brown about 15 minutes each side- adding the sliced fennel, italian parsley and fine spices near the end. Once the chicken was nicely browned and the fennel was a little bit carmelized in the lovely fat I poured off some of the fat (into another pan to cook the back piece which wouldn't fit into the first pan) and then added water and red wine vinegar- enough to cover the chicken, then let it boil for about 15-20 minutes.
I took the chicken out of the liquid and put it onto a stoneware platter which I put into the oven to keep warm while I finished the sauce. I strained out as much of the fennel root and parsley as possible, then added some more of the cooking liquid and 1 cup verjuice I slowly mixed in the eggs and then the liver, added more fine spice mix and let it boil for about 5 minutes before plating the sauce and taking the chicken out of the oven.