Home › The World's Kitchen › Chicken Braise, Santiago

Chicken Braise, Santiago

Cut off the head and feet of a tender three-pound chicken. Singe, draw and truss, cover with very thin slices larding pork and firmly tie around with string. Season with a teaspoon salt and half teaspoon pepper, place in a roasting pan, set in a brisk oven to roast for twenty minutes and turn once in a while, then remove. Heat in a saucepan two tablespoons oil, add two seeded green peppers cut into quarters, one small peeled and finely sliced Bermuda onion, three red sweet peppers cut in halves and one bean sound garlic. Lay the chicken over the vegetables, add three peeled, crushed red tomatoes, a half pint white broth, one and a half gills demi-glace and a saltspoon of diluted saffron. Cover the pan and set in oven for forty-five minutes. Remove, dress the chicken on a large dish, untie, remove the lard and untruss. Skim the fat from the surface of the sauce, add a half teaspoon freshly chopped parsley, boil for five minutes, pour the contents of the pan over the chicken and serve.