Subnostr

Then the rest is just a basic stew. Add the chicken to the onions. Add water or broth (obviously broth is tastier). Add salt and black or white pepper (absolutely necessary). Braise until tender. You can choose when to add the dry mix, but I cook the chicken for at least 30 minutes at the lowest heat possible, then add the mix and keep braising it for a while longer, say 30 more minutes. It's probably too much but if the heat is low enough you'll be fine and the meat will melt from the bone, which is the whole point. Of course along the whole process you have to regulate the amount of liquid. The final sauce should not be too thick, or so runny thag you can sctually separate the ingredients. In any case, it's one of those dishes that tastes much better if you leave it to settle for several hours or even overnight. Will post pics when ready to serve.

hh 2y ago

This is how it's going sfter adding the mix.

Cultural notes: originally this dish was done using an old hen that had stopped being "useful", i.e., laying eggs. So she would be used for food.

Everything was used, originally -- in fact the two eggs yolks for the mix are the ones that you would find inside the hen. That's why it's yolks and not full eggs including the whites. Most likely the liver, at least, would be used for the mix too (it's common still today to use liver in these recipes, at least in Catalonia). Also, the bones and less useful parts would be used for the broth. So a classical zero-waste recipe.

In any case old hen is much tastier than chicken, but it's not easy to come by, so chicken it is. And the yolks I took from regular eggs of course, as in the picture before (and I eat the whites just with some salt and olive oil). The broth in this case is a mix of some I had left from something else, which I topped up with store broth. It is what it is!

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hh 2y ago

Forgot the pic. Needless to say, I'm keeping a lid on the pot all along to prevent evaporation while cooking.