Title: Blank Manng of Chicken
Categories: Poultry, Old, British
Yield: 4 Servings
3 lb Boiling chieken
1 Onion, skinned
1 Bouquet garni
Seasoning
8 oz Short grain rice
2 oz Butter
2 oz Castor sugar
2 oz Ground almonds
2 oz Blanched whole almonds
Lard or oil for frying
Salt
Fresh Parsley
The Almond Milk
2 pt Water
8 oz Ground powded Almonds
1 ts Caster Sugar
Year 1066 Make the almond milk by simmering the
almonds gently in the water and sugar until all the
flavour is extracted (about 12 hours). Strain. Place
the chicken in a large saucepan, cover with boiling
water, add the onion, bouquet garni and seasoning.
Cover, bring to the boil and simmer until the bird is
tender.'About 1 1/2 -2 hours, according to age and
size.) When cooked, remove from the stock, discard the
skin and bones, cut the flesh into bite-sized pieces
and keep warm. Cook the rice in the almond milk,
adding some of the chicken stock to make up the
required amount of liquid. Drain the rice but do not
dry it-it should be moist. Return the rice to the
saucepan and add the diced chicken, butter, sugar and
ground almonds. Season well. Fry the whole almonds
lightly in the oil or fat until golden. Sprinkle with
a little salt. Serve the rice on a heated dish,
decorated with the fried almonds and parsley.
