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A Dish Of Fried chicken

This is an excerpt from An Anonymous Andalusian Cookbook
(Andalusia, 13th c. - Charles Perry, trans.)
The original source can be found at David Friedman's website

A Dish of Fried Chicken. Leave a plump hen overnight in its feathers, then clean it well, put it in a pot and pour in a good deal of both water and salt, two spoonfuls of oil, half a spoonful of vinegar, a whole onion, fennel stalks, citron leaves, cleaned almonds, pepper, cinnamon, a little cumin, caraway, and coriander, well ground. Then put it on a moderate fire and when the hen is cooked, take it out and fry it with fresh oil until it is browned, and take it out of the frying pan. Take the sauce in which the hen boiled and beat it well in a dish with six or eight eggs. Separate four whole eggyolks and pour all this into a frying pan until it is rippled and well browned. Then put the chicken in a dish covered with citron leaves and put this filling around it and over it, garnish it with the eggyolks after they too are fried and sprinkled with spices.


Other versions of this recipe:

Cooked Fried Chicken (An Anonymous Andalusian Cookbook)

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