How To make Capon Of The North
-JUDI M. PHELPS 1 Capon about 6 lbs
Juice of 2 lemons 1/4 c All-purpose flour
Salt and pepper 1 c Butter
1/2 lb Bacon; diced
5 sm Yellow onions
3/4 c Irish whisky
1 Garlic clove
1/2 ts Ground allspice
1 c Dry red wine
1 c ;water
2 Egg yolks
2 tb Light cream
1 lb Pearl onions
1 lb Mushrooms
Cut up capon as for fricassee. Dip pieces into lemon juice and then into 3 tablespoons flour, seasoned with salt and pepper. Brown in butter. Add bacon and small yellow onions; sprinkle with 1 tablespoon flour, and brown again. Flame capon with Irish whisky. Add salt, pepper, garlic, and allspice. Cover with wine and simmer gently for 60 minutes or until done. For the sauce make a broth with the neck, feet, and giblets. Strain off the liquor from the bird and add to the broth. Reduce to half by rapid boiling. Thicken with raw egg yolks beaten with cream; reheat but do not boil after adding egg. Serve capon in a dish garnished with the pearl onions and mushrooms, each cooked separately in water and lemon juice. Pour part of the sauce over the capon and serve the remainder separately. Makes 8 to 10 servings. Source: Woman's Day Encyclopedia of Cookery. Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or jphelps@best.com -----
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COUNTRY CHICKEN CURRY VILLAGE STYLE | DESI CHICKEN GRAVY | DESI CHICKEN VILLAGE STYLE
Country Chicken Curry Village Style | Desi Chicken Gravy | Desi Chicken Village Style | Desi Chicken Curry | Country Chicken Curry Recipe | Natu Kodi Curry | Village Style Desi Chicken Masala | Chicken Gravy Village Style
Ingredients for Country Chicken Curry:
Country Chicken (Desi Chicken), skin-on, curry cut pieces- 1 kg
For Marination:
- Salt- 1.5 tsp
- Turmeric Powder- 1 tsp
- Red Chilli Powder- 4 tsp
- Ginger Garlic paste- 4 tsp
- Lemon Juice- 2 tsp
- Groundnut Oil- 2 tbsp
For the Masala Paste:
- Coriander Seeds- 3 tsp
- Cumin Seeds- 2 tsp
- Sesame seeds- 4 tsp
- Mace (Javitri)- 1
- Kashmiri Chillies- 8
- Fresh coconut, grated- 4 tbsp
Crushed Spices for tempering:
- Green Cardamom - 4
- Cloves - 4
- Cinnamon - 2
- Black Peppercorns- 10
- Bay leaves, cut- 2
Other Ingredients:
- Onions, roughly chopped- 200 gms (2 large onions)
- Groundnut Oil- 4 tbsp
- Salt for seasoning- 1/2 tsp
Preparation:
- Marinate the chicken with items indicated. Mix well and set aside for 1 hr.
- Dry roast all the items for the Masala paste other than the fresh grated coconut on low heat for 2-3 mins. Remove onto a plate and allow to cool.
- To make the paste, add the roasted spices along with the fresh grated coconut in a grinder/blender jar and coarse grind it. Now add around 1/2 cup water and blend into a paste.
- Crush the whole spices roughly using a mortar & pestle.
- Roughly chop 2 big onions.
Process:
- Heat oil in a pressure cooker and add the crushed spices, give a stir. Now add the bay leaves and give a stir.
- Now add the roughly chopped onions and fry on medium heat for 7-8 mins till light brown.
- Add the marinated chicken, give a mix and fry on high heat for 3 mins. Continue to fry/bhunno on medium heat for another 2 mins.
- Now add the Masala paste, give a mix and fry on medium heat for 5 mins till it’s fried and oil separates.
- Now add 400 ml water, give a mix, season with 1/2 tsp salt and pressure cook for around 6 whistles.
- (On high heat till the 1st whistle-around 6 mins, and then on low heat for another 5 whistles. Should take around 20-22 mins
- In case you do not have a pressure cooker you could try to cook in a pan/kadai but will take a long time since the desi/country chicken is very tough and takes long time to cook.)
- Once the pressure is released, open the lid and check whether the chicken is tender.
- If not, pressure cook for 1-2 more whistles after adding little water if necessary.
#countrychickencurry #desichickengravy #desichickenrecipe #desichickenvillagestyle #chickencurry #desichickenmasala #chickengravy #spiceeats #spiceeatsrecipes #spiceeatschicken
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