Cold Spiced Chicken
|Roasting chicken||6 Pound (1 Chicken, 5 To 6 Pound)|
|Dried thyme||1⁄2 Teaspoon|
|Garlic||2 Clove (10 gm), chopped|
|Bacon slices||2 , diced|
|Chicken broth||2 Cup (32 tbs)|
|Oranges||2 , peeled and sectioned|
|Small white onions||1⁄2 Pound, peeled|
|Dry white wine||1 Cup (16 tbs)|
|Pitted green olives||1⁄2 Cup (8 tbs)|
|Pimientos||3 Ounce, cut into strips (1 Jar)|
|Olive oil||1 Teaspoon|
Season inside of chicken with 1 1/2 teaspoons of the salt, the pepper, thyme and garlic.
Stuff with bacon and bay leaf.
Rub outside of chicken with remaining 1 1/2 teaspoons salt combined with allspice and cinnamon.
Wrap chicken in cheesecloth and tie securely with kitchen twine.
Place chicken in a large pot with broth.
Cover tightly and bring to a boil.
Reduce heat and simmer about 1 1/2 hours, turning 2 or 3 times, until tender.
Add orange sections, onions and white wine.
Simmer 10 minutes longer or until onions are almost tender.
Remove chicken from pot and discard cheesecloth.
Return chicken to the pot; let cool in the broth.
Remove chicken from broth and cut into serving pieces.
Arrange in a deep serving dish or in a shallow casserole.
Remove onions and orange sections with a slotted spoon; arrange around chicken.
Garnish with olives, capers and pimiento strips.
Strain broth and spoon over all.
Refrigerate until departure time.
Carry in a cooler.
Pack oil and vinegar cruets for each person to season chicken to taste.