Potted Squab Chicken On Wild Rice Plantation Recipe

Summary

MethodMain Ingredient

Ingredients

 Squab chicken4 Pound (4 Freshly Killed, Weighing 1 Pound Each)
 Red wine1 Cup (16 tbs)
 Sherry wine1 Cup (16 tbs)
 Bay leaves2
 Black peppercorns6 (Adjust Quantity As Needed)
 Soup greens3⁄4 Bunch (75 gm), cut into small pieces (1 Small Bunch)
 Salt To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 2908 Calories from Fat 1230

% Daily Value*

Total Fat 136 g209.8%

Saturated Fat 35.6 g178.1%

Trans Fat 0 g

Cholesterol 1633.1 mg

Sodium 1530.8 mg63.8%

Total Carbohydrates 44 g14.6%

Dietary Fiber 3.3 g13.2%

Sugars 0.4 g

Protein 319 g639%

Vitamin A 131.5% Vitamin C 256.8%

Calcium 34.1% Iron 470.2%

*Based on a 2000 Calorie diet

Directions

Split squab chickens in back and remove breastbone.
Strain off the marinade (save) and let chicken dry.
Dip dried squab chicken in flour and saute until well browned.
Add soup greens (celery tops, parsley, etc.) from strained marinade, let brown, add a bit of flour (1 tablespoon) and blend to make roux.
Scald with a cup of hot stock or water and let simmer slowly under fitting light (over slow heat).
When chicken is almost done add wine marinade to it and finish chicken.
Waterboil 1/2 pound wild rice, season with fresh butter and salt, and place in casserole with chicken on top.
Before straining gravy add 1 tablespoon of cranberry jelly and let melt; then strain over chicken and rice and serve piping hot.
Quantcast