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Cold Spiced Chicken Recipe
|Roasting chicken||6 Pound (1 Chicken, 5 To 6 Pound)|
|Dried thyme||1⁄2 Teaspoon|
|Garlic||2 Clove (10 gm), chopped|
|Bacon slices||2 , diced|
|Chicken broth||2 Cup (32 tbs)|
|Oranges||2 , peeled and sectioned|
|Small white onions||1⁄2 Pound, peeled|
|Dry white wine||1 Cup (16 tbs)|
|Pitted green olives||1⁄2 Cup (8 tbs)|
|Pimientos||3 Ounce, cut into strips (1 Jar)|
|Olive oil||1 Teaspoon|
Serving size: Complete recipe
Calories 6584 Calories from Fat 4068
% Daily Value*
Total Fat 451 g694.3%
Saturated Fat 124.9 g624.6%
Trans Fat 0 g
Cholesterol 1990.2 mg663.4%
Sodium 9227.8 mg384.5%
Total Carbohydrates 85 g28.2%
Dietary Fiber 15.7 g63%
Sugars 45.6 g
Protein 478 g956.5%
Vitamin A 134.4% Vitamin C 398.3%
Calcium 70% Iron 191%
*Based on a 2000 Calorie diet
Stuff with bacon and bay leaf.
Rub outside of chicken with remaining 1 1/2 teaspoons salt combined with allspice and cinnamon.
Wrap chicken in cheesecloth and tie securely with kitchen twine.
Place chicken in a large pot with broth.
Cover tightly and bring to a boil.
Reduce heat and simmer about 1 1/2 hours, turning 2 or 3 times, until tender.
Add orange sections, onions and white wine.
Simmer 10 minutes longer or until onions are almost tender.
Remove chicken from pot and discard cheesecloth.
Return chicken to the pot; let cool in the broth.
Remove chicken from broth and cut into serving pieces.
Arrange in a deep serving dish or in a shallow casserole.
Remove onions and orange sections with a slotted spoon; arrange around chicken.
Garnish with olives, capers and pimiento strips.
Strain broth and spoon over all.
Refrigerate until departure time.
Carry in a cooler.
Pack oil and vinegar cruets for each person to season chicken to taste.