Pawaru-Grahmata

№ 32VII. nodaļa

Gozāti kapūni jeb treknas vistas

Roast capon or chicken pressed flat and braised with lemon, shallots and wine

  • Serves 4–6
  • about 45 minutes, plus roasting the birds
  • Melnraksts · vēl nav izmēģināts

1796Gohsati kappuni jeb treknas wistas.

Modernizētslpp. 290–291 · PDF 304–305
4 porcijas

The book gives "a glass of wine" and one bay leaf and no other quantities; the other amounts below are ours.

Method

5 soļi
  1. Put the roasted birds between two chopping boards and press down firmly on the top board, or lean your weight on it, until the breastbones crack and the birds lie flat.
  2. Cut through the hip and shoulder joints so the legs and wings are loose but still attached to the body.
  3. Put the birds in a wide casserole or deep pan with the lemon pieces, shallots, nutmeg, butter, broth, wine and bay leaf.
  4. Cover and braise over low heat for 25–30 minutes, basting now and then, until the shallots are soft and the birds are hot through (75 °C at the thigh).
  5. Taste the juices for salt. Serve the birds in their juices with the shallots and lemon.

Notes

What the book says vs. what we added

the method is the book's: roasted capons or fat hens pressed flat between two boards, thighs and wings loosened but left attached, then braised in a casserole with a lemon cut in pieces, shallots, nutmeg, a large piece of butter, a little meat broth, a glass of wine and a bay leaf. The pressing method, the salt, times and amounts are ours.

Why press them

a flattened bird lies close to the bottom of the casserole and takes up the braising juices evenly. It also suits leftover roast birds from the day before.

Fat hens

the book's treknas vistas were plump laying hens; a free-range roasting chicken is the modern equivalent.

Leftovers

if the birds were roasted ahead, keep them in the fridge and use them within 2 days.

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