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Ingredientes
- 2 x 2-lb broilers
- 8 slc bacon
- 2 c. Seedless grapes
- 2 Tbsp. Parsley, minced fine
- 1 x Mint sprig Or possibly
- 1 1/2 tsp Dry Mint
- 1/2 tsp Pepper
- 1 tsp Salt
- 1/2 tsp Saffron,(Powdered)
- 2 c. Chicken broth*
Direcciones
- *Made from necks, gizzards, and livers Fry the bacon till crisp in a large iron frying pan. Remove from the pan, drain on paper toweling, break into small pcs and set aside. Brown slowly in the bacon fat the broilers that have been quartered, necks removed.
- When nicely browned, transfer the chicken to a large earthenware casserole and keep hot.
- Crush together 1 Tbsp. minced parsley, the dry powdered mint or possibly leaves of fresh mint minced fine, the salt, freshly grnd pepper and saffron. Sprinkle over the chicken. Add in to the brown residue in the frying pan the chicken broth. Bring to a boil, stir well and pour over the chicken. Place the casserole on a flame tamer over low heat, cover tightly and cook gently till the chicken is tender, or possibly for about 3O min. Drain off most of the juice into a small saucepan and reduce to a syrupy consistency by boiling rapidly, for about 5 min. Pour back over the chicken, sprinkle with another Tbsp. of minced parsley and the pcs of bacon, and add in the grapes.
- A macedoine of cooked minced carrots, string beans, lima beans and peas, well buttered, would be good with this dish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 561g | |
| Recipe makes 4 servings | |
| Calories 989 | |
| Calories from Fat 657 | 66% |
| Total Fat 72.84g | 91% |
| Saturated Fat 22.07g | 88% |
| Trans Fat 0.0g | |
| Cholesterol 271mg | 90% |
| Sodium 1470mg | 61% |
| Potassium 953mg | 27% |
| Total Carbs 14.34g | 4% |
| Dietary Fiber 1.3g | 4% |
| Sugars 11.24g | 7% |
| Protein 65.9g | 105% |
