Updated 2 October 2007
Dutch Oven Chicken aka Chicken a la Stasi Provided by Lady Anastasia de Carrera
Ingredients:
Equipment:
Season your chicken pieces then wrap each piece with a strip of bacon (or half strip if you are running short and the store is closed or too far away) If you are making this ahead of time and you started with fresh chicken, you can easily freeze the chicken at this point. I like to freeze them individually then package them, it makes handling them much easier if they aren't quite thawed when you want to use them.
Line your Dutch Oven with foil, place a layer of dried beef in the bottom, then add a layer of your seasoned chicken. Mix together the sour cream and soup and poor over the chicken.
Place 17 pieces of charcoal under the Dutch Oven and 11 pieces on the lid, let cook for one hour and you will have a pot full of chicken and gravy. I have tried adding dried potato slices to this dish, it worked ok but fresh may have worked better, not quite as dry. You also have to allow for more cooking time.
Serving suggestions with this chicken:
Potage from Meat (from Plantina book 7)
Contributed by Lady Kaie Tor of Blakewood
Ingredients:
Take lean meat and let it boil, then cut it up finely and cook it again for half an hour in rich juice, having first added crumbs. Add a little pepper and saffron.
When it has cooled a little, add beaten eggs, grated cheese, parsley, marjoram, finely chopped mint with a little verjuice. Blend them all together in a pot, stirring them slowly with a spoon so that they do not form a ball. The same may be done with livers and lungs.
Bring meat and water to a boil and cook 10 minutes; take meat out and cut up small; put back in water with broth, bread crumbs, pepper, and saffron. Simmer 1/2 hour over low flame, being careful that it does not stick. Mix in remaining ingredients; cook, stirring frequently, for about 5 minutes. This makes about 10 cups.
This is a rather meat-rich version; it also works with as little as half this much meat.
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