Freny Ni Makhan Ma Randheli Aakhi Marghi Recipe
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Summary
Ingredients
2 small chickens I kg. each
400 gms butter-frozen
1 tablespoon ginger-garlic paste
1 tablespoon fresh black pepper powder
6 large potatoes
4 carrot
8 tiny onions
1 tablespoon tobasco sauce
1 tablespoon cornflour
1/4 packet sage oil or extra butter
Directions
1. Wash the chickens inside and out twice. Tie the legs together. Loosen the skin from the neck portion, cut off neck and insert small slices of frozen butter between the skin and the flesh as far as you can. Apply salt and pepper on the chickens and smear them with the ginger-garlic paste. Place one teaspoon sage in the stomach cavity. Then take a large needle and strong white thread and close up the neck cavity. Smear the chickens from outside with extra butter or oil.
2. Skin and halve the potatoes, slit the carrots into sticks after skinning them. Wash, apply salt and set aside. Skin the onions and keep whole.
3. Take a pyrex dish and set both the chickens in the centre of the dish. Surround the chickens with the potatoes, carrots and onions.
4. Pour one cup of water in the dish and place in the oven at 350°F. Cook till the chickens have browned and are tender. Keep adding a little water as and when required.
5. Remove the chickens and vegetables onto another dish and keep warm. Scrape the juices from the dish and set aside in a bowl.
6. Take a small sauce pan, place a dollop of butter on it along with one tablespoon of cornflour. Stir well and allow to brown. Add the juice from the bowl and stir vigorously. Add salt, black pepper powder to taste or a dash cf. tobasco sauce and a tablespoon of cnopped parsley.
7. Serve the sauce separately in a gravy boat along with green salad and skinned citrus fruit. Serve French bread -it will be the right accompaniment to the tender soft chickens.
2. Skin and halve the potatoes, slit the carrots into sticks after skinning them. Wash, apply salt and set aside. Skin the onions and keep whole.
3. Take a pyrex dish and set both the chickens in the centre of the dish. Surround the chickens with the potatoes, carrots and onions.
4. Pour one cup of water in the dish and place in the oven at 350°F. Cook till the chickens have browned and are tender. Keep adding a little water as and when required.
5. Remove the chickens and vegetables onto another dish and keep warm. Scrape the juices from the dish and set aside in a bowl.
6. Take a small sauce pan, place a dollop of butter on it along with one tablespoon of cornflour. Stir well and allow to brown. Add the juice from the bowl and stir vigorously. Add salt, black pepper powder to taste or a dash cf. tobasco sauce and a tablespoon of cnopped parsley.
7. Serve the sauce separately in a gravy boat along with green salad and skinned citrus fruit. Serve French bread -it will be the right accompaniment to the tender soft chickens.
