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Chicken Hash

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HistoricFoodie View Drop Down
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    Posted: 31 May 2013 at 15:21
This is another of the 18th century dishes we served as samples at the recent trade fail at Fort Boonesborough.

It’s a little different than most recipes of that time period. Back then they liked much bolder flavors than we do. Meats were preferred on the high side. Herbs and spices were used with a heavy hand. So, compared to most, this is on the bland side.

You can’t make this too chickeny tasting. I start by poaching the chicken in stock, then continue with the recipe. This makes a fairly rich stock, which makes up, somewhat, for the lack of seasoning. And for most of us, more pepper than usual may be called for.

Also, to hike up the flavors, I serve the hash garnished with forcemeat balls or Scotch eggs made with quail eggs and forcemeat.

Chicken Hash

1 chicken, cooked
1 qt chicken stock
1 onion, cut in slices
1 tbls fresh parsley, chopped
A bunch of fresh sweet herbs, chopped, or 2 tbls dry
Salt and pepper to taste
4 tbls butter
4 tbls flour

Remove the meat from the chicken, reserving the bones. Chop chicken into fine dice. Set aside.

In a large saucepan, bring the chicken stock to simmer. Enrich the stock with the reserved bones, onion, parsley and sweet herbs. Let simmer 20 minutes. Strain.

In the same saucepan, melt the butter. Stir in the flour and cook a minute or two to eliminate the raw flour taste. Slowly add the stock, stirring. Bring to boil and cook until thick. Add the chicken to the sauce and season with salt and pepper.

This may be served on waffles, if desired, as a supper dish.




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Melissa Mead View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 31 May 2013 at 20:02
Sounds good!
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africanmeat View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote africanmeat Quote  Post ReplyReply Direct Link To This Post Posted: 17 June 2013 at 04:10
Originally posted by Melissa Mead Melissa Mead wrote:

Sounds good!

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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 18 June 2013 at 10:58
Me too!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote drinks Quote  Post ReplyReply Direct Link To This Post Posted: 19 March 2015 at 14:48
COS rather than SOS?
Sure sounds familiar, though I would use corn starch rather than flour.
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