Potted Squab Chicken On Wild Rice Plantation
|Squab chicken||4 Pound (4 Freshly Killed, Weighing 1 Pound Each)|
|Red wine||1 Cup (16 tbs)|
|Sherry wine||1 Cup (16 tbs)|
|Black peppercorns||6 (Adjust Quantity As Needed)|
|Soup greens||3⁄4 Bunch (75 gm), cut into small pieces (1 Small Bunch)|
Split squab chickens in back and remove breastbone.
Strain off the marinade (save) and let chicken dry.
Dip dried squab chicken in flour and saute until well browned.
Add soup greens (celery tops, parsley, etc.) from strained marinade, let brown, add a bit of flour (1 tablespoon) and blend to make roux.
Scald with a cup of hot stock or water and let simmer slowly under fitting light (over slow heat).
When chicken is almost done add wine marinade to it and finish chicken.
Waterboil 1/2 pound wild rice, season with fresh butter and salt, and place in casserole with chicken on top.
Before straining gravy add 1 tablespoon of cranberry jelly and let melt; then strain over chicken and rice and serve piping hot.