Dining in the Holy Land-2000 Years Ago- Chickens Braised in Cider
 DINING IN THE HOLY LAND – 2000 YEARS AGO
  Chickens Braised in Cider

Dining in the Holy Land-2000 Years Ago- Chickens Braised in Cider
Dining in the Holy Land-2000 Years Ago- Chickens Braised in Cider
8 small sage leaves
2 very small chickens (can substitute
4 pigeons or game hens)
2 Tbsp. chicken fat
1 medium onion, chopped coarsely
1 carrot, chopped coarsely
1 small turnip, chopped coarsely
2 cups apple cider or apple juice
1 bouquet garni made by tying together
3 sprigs of parsley, 2 sprigs of thyme and 1/2 bay leaf
1/4 cup parsley, chopped

 

Divide the sage leaves into equal portions and place them inside the cavity of the birds. Sew the birds closed.

In a large flameproof casserole, melt the fat over a high flame. Brown the birds well in the melted fat, and then remove them and reduce the flame. Add the onion, carrot and turnip, cover and let cook for 5 – 6 minutes. Place the birds on the vegetables and then pour on the cider. Bring to a boil, add the bouquet garni, cover and transfer to a medium oven for 2 hours.

Remove the birds from the casserole and set aside to keep warm. Strain the liquids in the casserole, pressing down on the vegetables to squeeze out the liquids. Place the birds on a warmed serving platter, pour over some of the juices and sprinkle with the parsley. Serve the remaining juices separately. (Serves 4)

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