Squab-Chickens Baked in Sherry Recipe
This extra delicious Squab-Chickens Baked in Sherry is sure to catch your fancy. With a combintaion of ingredients, it's needless to say that this Squab-Chickens Baked in Sherry is sure to challenge your taste buds!
Ingredients
6 whole squab-chickens (tiny broilers 1 to 1 1/2 pounds each), cleaned and drawn
1/2 lemon
Salt
6 green onions
3 bay leaves
6 cloves
1/4 cup chopped celery leaves
1 tablespoon chopped parsley
6 thin slices larding pork
4 peppercorns
1 medium onion, chopped
12 medium mushrooms
1 cup sherry or Marsala
1 cup chicken bouillon
2 teaspoons flour (optional)
1/4 cup currant jelly
Directions
Rub birds inside and out with lemon and salt.
Place in each cavity 1 green onion, 1/2 bay leaf, 1 clove and equal divisions of celery leaves and parsley.
Sew or skewer cavities.
Cover breasts with larding pork.
Arrange birds in an adequate casserole or roasting pan.
Add peppercorns, chopped onion, mushrooms, sherry and bouillon.
Cover tightly and bake in a preheated mod- erate oven 350°F. for about 1 hour or until fork-tender.
Transfer birds and mushrooms to a warm platter.
Remove peppercorns from drippings and, if thick sauce is desired, blend in flour mixed to a paste with a little water; stir in jelly; heat through and serve sauce separately.
Place in each cavity 1 green onion, 1/2 bay leaf, 1 clove and equal divisions of celery leaves and parsley.
Sew or skewer cavities.
Cover breasts with larding pork.
Arrange birds in an adequate casserole or roasting pan.
Add peppercorns, chopped onion, mushrooms, sherry and bouillon.
Cover tightly and bake in a preheated mod- erate oven 350°F. for about 1 hour or until fork-tender.
Transfer birds and mushrooms to a warm platter.
Remove peppercorns from drippings and, if thick sauce is desired, blend in flour mixed to a paste with a little water; stir in jelly; heat through and serve sauce separately.
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