SPANISH CHICKEN CASSEROLE|
pinch of saffron, soaked in
1/2 c. water for 20 minutes
4 to 5 lb. roasting chicken
1 onion, sliced
2 carrots, sliced
2 stalks celery, sliced
2 medium tomatoes, chopped
6 c. water
garlic clove, crushed
salt and pepper
small head of cabbage, cut in
1 Tbsp. parsley, chopped for
Put chicken in a flameproof casserole with vegetables,
water, saffron and its liquid, garlic and seasoning. Cover;
bring to a boil and simmer 1 1/4 hours. Take out chicken and
keep warm. Work the cooking liquid with vegetables through a
sieve or puree them in a blender. Return to pan with cabbage
and simmer 10 minutes or until cabbage is tender.
Carve bird; add to pan and taste for seasoning. Serve
bird in casserole and sprinkle with chopped parsley.
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