Pikante poularde ( austrian roast chicken )
4 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
6 | pounds | Roasting chicken |
3 | tablespoons | Butter for sauteing |
Salt and pepper | ||
1 | each | Carrot; sliced |
2 | eaches | Onions; sliced |
2 | tablespoons | More Butter for sauteing |
½ | cup | White wine |
¼ | cup | Water |
1 | cup | Mushrooms; chopped |
Chicken liver & heart; chopped | ||
2 | tablespoons | Pimientos; chopped |
¼ | cup | Almonds; blanched |
2 | eaches | Onions; chopped fine |
Still more Butter to saute | ||
3 | cups | Freshly cooked hot rice |
1 | tablespoon | Flour |
1 | teaspoon | Tomato paste |
1 | pinch | Thyme |
1 | cup | Chicken stock |
2 | tablespoons | Sherry |
Salt to taste | ||
4 | eaches | Tomatoes; peeled, seeded and chopped |
Even more butter | ||
¼ | cup | Raisins |
4 | eaches | Apples; peeled & quartered |
Yet more butter for sauteing | ||
4 | eaches | Bananas |
Directions
Wash and dry a fine plump 6-pound roasting chicken. Rub the inside with 3 tablespoons butter and salt and pepper. Truss the fowl and place it in a roasting pan. Add 1 carrot and 2 onions, all sliced; 2 tblspns butter, ½ cup white wine, and ¼ cup water to the pan.
Cover the chicken with buttered paper and roast it in a moderate oven (325 degrees) for 1-½ hours. Remove the paper and conrinue roasting the chicken, basting it occasionally, until it is very tender, about 30 minutes.
Saute' 1 cup chopped mushroooms, the chicken liver and heart, chopped, 2 tablespoons chopped pimiento, ¼ cup blanched almonds, and 2 onions, chopped fine, in butter until the mixture is golden and hot. Add it to 3 cups freshly cooked hot rice and keep the rice warm.
Remove the roasted chicken to a carving platter and keep it warm.
Skim all but 1 tablespoon of fat from the roasting pan. Over direct heat, blend into the juices 1 tablespoon flour and add 1 teaspoon tomato paste and a pinch of thyme. Gradually add 1 cup chicken stock and cook the sauce, stirring constantly, until it is smooth. Bring it just to a boil, add 2 tablespoons Sherry and salt to taste, and strain it.
Carve the chicken and arrange the slices in the center of a large heated platter. Surround the chicken with the rice and garnish the rice with 4 tomatoes, peeled, seeded, and chopped, and sauteed gently in butter with ¼ cup raisins. Surround the platter with 4 peeled apples, cut in quarters and sauteed in butter, and 4 bananas, halved and browned in butter. Serve the sauce separately.
_Gourmet's Old Vienna Cookbook_ by Lillian Langseth-Christensen Gourmet Books, Inc. 1982 ISBN 0-933166-03-6 Typos by Jeff Pruett Submitted By JEFF PRUETT On 06-11-95
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