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Squab Chickens Baked In Sherry

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Ingredients
  Chickens 1 1⁄2 Pound, cleaned and drawn
  Lemon 1⁄2
  Salt To Taste
  Green onions 6
  Bay leaves 3
  Cloves 6
  Celery 1⁄4 Cup (4 tbs), chopped
  Parsley 1 Tablespoon, chopped
  Pork slices 6
  Peppercorns 4
  Onion 1 Medium, chopped
  Mushrooms 12 Medium
  Sherry/Marsala 1 Cup (16 tbs)
  Chicken bouillon 1 Cup (16 tbs)
  Flour 2 Teaspoon
  Currant jelly 1⁄4 Cup (4 tbs)
Directions

GETTING READY
1. Preheat oven to 350°F.

MAKING
2. Using salt and lemon, rub inside the chickens. Stuff the cavity with 1/2 bay leaf, 1 green onion, equal portions of parsley and celery and 1 clove.
3. Skewer or tie the cavities and cover using a larding pork.
4. Take a roasting pan or casserole, place the birds and add chopped onion, bouillon, peppercorns, sherry and mushrooms.
5. Cover firmly and bake for an hour or till chicken turns fork tender.
6. Arrange the mushrooms and birds on a warm platter.
7. Take off peppercorns from drippings and serve.
8. To thicken sauce, prepare a flour-water paste, add jelly and heat well.

SERVING
9. Serve chicken and sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
60 Minutes
Ready In: 
80 Minutes
Servings: 
6

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