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Once the chicken was cooked through, a beaten egg was added to the mixture. The pan was covered when it looked about halfway cooked.
(I realize this isn't the most appealing photo...will replace if I'm feeling ambitious. :D)
© 2011 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.
Here you see the chicken ready to eat, and on the side the pan sauce with the Parma crackling on top. (The Parma ham was removed before carving and broken up into smaller chunks to add some texture to the pan sauce.)
I was very happy with the look, smell, and even the taste of the chicken. The Parma ham cripsed up really well, and the taste of the herb butter and saffron softly permeated the flesh. The light acidity in this somewhat dark gravy worked well against the mild gamey taste of the chicken, which was almost duck-like in flavor.
Unfortunately the chicken was extremely tough. I never knew chicken could be so chewy...
I'm thinking these birds were more "free weight" than "free range" - they must have pumped some serious iron!
[After looking into it a bit and discussing this with others, it seems more likely that the chicken was "too fresh" at the time that I had prepared it, and therefore was still in rigor mortis...
With the leftovers the next day I started to turn it into a soup, slow cooking it overnight and eating it the next evening. That was finally enough to break down enough of the tissues to be "fall off the bone" tender, but there still remained some sections that stubbornly refused to yield to any of the extra cooking time...
Me thinks I should try this again on a "regular" store bought-bird...
Live and learn!]
4. Oven-roasted herb chicken with Parma crackling and pan sauce
Sunday, April 09, 2006
Soupe au Pistou, made from a recipe found here at MediterrAsian.com and in the cookbook The MediterrAsian Way.
Rustic-Style Frittata made using a recipe from the Little Big Mediterranean Cookbook (Recipe included on the other photo).
This was so filling....I had a piece that was maybe a third of the size of this one and was completely stuffed.
Bird's eye view.
This is the 'Dinner for One' Edition, as the man is in Hotlanta. I know, I know, I spoil myself.
I simply broiled some sirloin tips! I made a salad of baby spinach, grape tomatoes, a leftover baked potato, and roasted broccoli with garlic.
With this I drank a pretty respectable Yellowtail Shiraz that someone had brought to our holiday party! Thanks, mystery guest!