Ingredients
1 no ingredients
Directions
2-1/2 - 3 lb. chicken
1 garlic clove peeled
2 T 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
Servings: 4 servings
Poulet Grandmere Recipe brought to you by Recipe Ideas
Categories: Poultry
The History of Recipes
We can follow the history of `recipes` back into the distant past, certainly as far back into recorded history as the Egyptians, and potentially, even further back. However, these, ancient cook books were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.
Moving on, there were two interesting cookery books dating from the 1300s : a cookery book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, these two books are nothing to do with the indian food that is familiar to us all today, but instead recipes for the types of food cooked for the rich people of the period. By the advent of the 1900s, cookery books were increasing in popularity mostly due to increased literacy, leisure time and having more disposable income. |
We hope you enjoy this Poulet Grandmere recipe.
