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Made this recipe yesterday, highly recommended. I added a few dried cayenne peppers to the poaching broth to spice it up and make it mine.

Pickled Chicken

1 fowl, 5 to 6 pounds, cut up as for fricassee (I used 2 three-pound chickens)
1 tablespoon salt (I added a little more later on to taste since this would be served cold)
3 medium onions, sliced thin
2 bay leaves
12-14 allspice berries
1 sprig parsley
1 teaspoon freshly ground pepper
1 to 1 1/5 cups vinegar

James Beard writes, “This recipe, from the Twentieth Century Cookbook, used to be a rather popular way in the West to present chicken in the summer.” I realized this would be the perfect Memorial Day picnic dish to go with some freshly made bread.

The assembly and cooking are simple: quarter the chicken (or separate into eight pieces if preferred) and arrange in the bottom of a high walled roasting pan or something else that is oven safe and can hold enough liquid to cover the chicken. Add the seasonings and the water. Bring to a boil then slide into a 300 degree oven for 2 to 2.5 hours.

At the end of the cooking cycle, add the vinegar for 15 minutes. When done, cool the chicken and cook the liquid down to about 1.5 to 2 cups. I shred the chicken and cover with the remaining liquid as an aspic.

Serve cold with bread and prepare to blow your mind “Pickled Chicken”.