Pawaru-Grahmata

№ 35VII. nodaļa

Cepti cāļi ar stiķen ogām

Roast chicken with gooseberries in white wine

  • Serves 4
  • about 1½ hours
  • Melnraksts · vēl nav izmēģināts

1796Zepti zahli ar stikken ohgahm.

Modernizētslpp. 293–294 · PDF 307–308
4 porcijas

The book gives no quantities except "a lot" of sugar and "a couple" of egg yolks; the amounts below are ours.

Method

5 soļi
  1. Heat the oven to 200 °C. Rub the chicken with the soft butter and salt and roast it for 1 hour to 1 hour 15 minutes, basting once or twice, until the juices run clear and the thickest part of the thigh reaches 75 °C. Rest it for 10 minutes. (A rotisserie is closest to the book's spit.)
  2. While it roasts, top and tail the gooseberries. Put them in a bowl, pour over boiling water to cover and leave for 2–3 minutes, then drain in a colander. (Frozen gooseberries can skip this.)
  3. Put the 150 ml wine, sugar, lemon zest, cinnamon and butter in a wide pan, bring to a simmer and add the gooseberries. Cook over low heat for 5–8 minutes, shaking the pan or stirring very gently, until the berries are tender but still whole. Taste and add more sugar if they are very sharp.
  4. Stir in the breadcrumbs and simmer for 1 minute. Beat the egg yolks with the 2 tbsp wine. Take the pan off the heat, stir a spoonful of the hot juice into the yolks, then stir them gently into the berries. Return to the lowest heat and stir for 1–2 minutes until the sauce thickens slightly; don't let it boil. Remove the cinnamon stick.
  5. Pour the gooseberries into a warm deep dish and set the chicken, whole or carved, on top.

Notes

What the book says vs. what we added

the method is the book's: the chickens roasted on the spit; the gooseberries topped and tailed, left in boiling water for a while and drained, then simmered slowly with white wine, a lot of sugar, fine lemon peel, cinnamon and a little butter, stirred carefully so they neither burn nor get crushed; finished with crumbled bread and a couple of egg yolks beaten with wine, poured into the dish with the chickens on top. The butter and salt for roasting, the oven and all amounts and times are ours.

Other ways the book serves the gooseberries

with boiled chicken, lamb or veal. Then the meat goes into the dish with no sauce at all and the gooseberries are poured over it. They can also be served with various roasts "as a salad", that is, as a relish; for that, stew them only briefly with the wine, sugar, lemon and cinnamon, without the bread and egg yolks.

Gooseberries

green, sour cooking gooseberries are the right kind. Scalding them first, as the book does, takes some of the sharpness out of the skins.

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