Hi, this recipe sounds delicious! Instead of the butter and shortening, could one use olive oil, or a mixture of olive oil and butter? It would be a combination of what nutritionists call "whole foods" rather than using so much hydrogenated oil. Also, I would hope less fat would need to be drained off. Second: though I have often skinned and de-boned a chicken, I don't know a lot about the giblets. How, for example, do you tell the liver from the heart when taking apart a chicken? Do you count the lobes of each organ? The reason I ask is that if cooked with other chicken parts, the liver can cause a really strange flavor to happen, and it is therefore important to separate it. If one were really in a hurry, and just had a cut-up chicken, one could certainly substitute the cup and a half of water with the same amount of chicken broth, (if that helps to make the recipe look a little less intimidating). Homemade broth is so much better! I have always used bones to make the broth, and not giblets, though, so there comes one more reason for me to learn about those.
Also, I found it curious that sour cream is cooked in with all the rest of the sauce ingredients, instead of the ladling method where one ladles out a spoonful of broth into a bowl, then plops in a dollop of sour cream into the same bowl where the broth is, and continues those steps until the sour cream is incorporated and has reached the temperature of the hot broth--just don't remember seeing a recipe where the sour cream is cooked in before, though I can see how it would be an ideal thickener for the sauce. I love a challenge, and look forward to preparing this! I have left the recipe at the end of the message as a reference. Indirectly speaking of Paprika, there is a great app by that name out--a recipe manager. @Mike, absolutely agree with you. @Charles, people who don't proofread drive me crazy, too. I could go into how reading Braille helps people learn to proofread, but I could be proven wrong, maybe, lol! Jamey CHICKEN PAPRIKA 1 chicken, cut up 1 1/2 c. water 1/2 c. plus 1 tbsp. flour 1 1/8 tsp. paprika 1 1/4 tsp. salt 1/8 tsp. red pepper 1/8 tsp. ground pepper 1/8 tsp. ginger 1 1/2 tbsp. butter 1 c. sour cream 3 tbsp. chili sauce Dash of nutmeg 1/8 tsp. basil 1 1/2 tbsp. shortening 1 tbsp. Worcestershire sauce 1 clove garlic Sliced mushrooms 1/4 c. cooking sherry or wine Method 1. Boil backs, gizzards, and hearts in salted water until tender. 2. Drain and save broth. 3. Mix 1/2 cup flour, paprika, 1 teaspoon salt, red pepper, black pepper, ginger, basil, and nutmeg. 4. Roll chicken in this mixture. 5. Brown lightly in butter and shortening. 6. Put in large kettle. 7. Drain fat and put in 1 1/2 cups chicken broth, sour cream, Worcestershire sauce, chili sauce, garlic, 1/2 teaspoon salt, mushrooms, and sherry. 8. Heat until it steams. 9. Pour over chicken. 10. Simmer about 1 1/2 hours. 11. Cook slowly. 12. Dust with paprika. 13. Sour cream will curdle if cooked too hot. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
