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Squab-Chickens Baked In Sherry

Rod.Butt's picture
This extra delicious Squab-Chickens Baked in Sherry is sure to catch your fancy. With a combintaion of ingredients, it's needless to say that this Squab-Chickens Baked in Sherry is sure to challenge your taste buds!
Ingredients
  Squab chicken 6 , cleaned (Tiny Broilers 1 To 1 1/2 Pounds Each Drawn)
  Lemon 1⁄2
  Salt To Taste
  Green onions 6
  Bay leaves 3
  Cloves 6
  Chopped celery 1⁄4 Cup (4 tbs)
  Chopped parsley 1 Tablespoon
  Thin slices larding pork 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

Rub birds inside and out with lemon and salt.
Place in each cavity 1 green onion, 1/2 bay leaf, 1 clove and equal divisions of celery leaves and parsley.
Sew or skewer cavities.
Cover breasts with larding pork.
Arrange birds in an adequate casserole or roasting pan.
Add peppercorns, chopped onion, mushrooms, sherry and bouillon.
Cover tightly and bake in a preheated mod- erate oven 350°F. for about 1 hour or until fork-tender.
Transfer birds and mushrooms to a warm platter.
Remove peppercorns from drippings and, if thick sauce is desired, blend in flour mixed to a paste with a little water; stir in jelly; heat through and serve sauce separately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Interest: 
Party
Servings: 
6

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