16 - Galinha desfiada
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from A Treatise of Portuguese Cuisine from the 15th Century (Portugal, 15th c. - Fernanda Gomes, trans.), entitled "16 - Galinha desfiada". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

16 - Galinha desfiada. Limpem uma galinha, e cortem-na em picadinhos. Em seguida levem-na a cozer com toucinho picado, cheiro-verde, e água à vontade. Ao levantar fervura deitem-lhe vinagre e sal. Depois de cozida, que fique com pouco caldo, tirem-lhe todos os ossos, e desfiem-na. Levem a panela novamente ao fogo, adicionando-lhe farinha de rosca. Deixem ferver tudo até engrossar; quebrem dentro 4 gemas e 2 claras; continua-se mexendo; ajuntem então um pouco de cominho, pimenta-do-reino, açafrão, cravo-da-índia e uma colher de banha de porco ou gordura de boi. Sirva-se com canela por cima.

Shredded chicken. Clean the chicken and cut it into chunks. Next cook it with minced pork belly (or bacon), cheiro-verde (there's that mystery herb again!), and as much water as you like. When it reaches a boil add vinegar and salt. After it's cooked, that it remains with little broth, remove all the bones, and shred the meat. Take the pot to the fire again, adding cheap flour. Let it boil until it thickens; break and add into it 4 yolks and 2 whites; continue stirring; add then a little cumin, black pepper, saffron, cloves and a spoon of pork or beef fat. Serve with cinnamon on top.

Related Recipes
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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "A Treatise of Portuguese Cuisine from the 15th Century". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?treat:16>. Accessed on April 2, 2020, 7:45 am.

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