No. 995 — Young Chickens Prepared Like Hazel Grouse
English historical translation of Molokhovets recipe No. 995 from the 1901 Russian cookbook, retaining original methods and measures.
For several days, the historical method calls for feeding three young chickens crushed juniper berries mixed with flour, then slaughtering them and leaving them for several days on ice with their feathers still on.
Afterward pluck and eviscerate the birds, salt, sprinkle with ½ spoonful of crushed allspice and rub with a handful of crushed juniper berries. Leave in this seasoning for about fifteen hours.
Wash well, lard with strips of pork fat, fasten with wooden skewers in the manner of hazel grouse, and trim the legs, wings and head.
Pour over two spoonfuls of vinegar and roast in a saucepan. When cooked, add two or three spoonfuls of sour cream; once browned, sprinkle with crushed rusks.
Serve with the strained roasting sauce. Alternatively roast on a spit, basting with one or two spoonfuls of butter. Offer a salad separately.
To provide
3 young chickens and juniper berries Flour, allspice and black pepper ¼ Russian pound of pork fat and about 2 spoonfuls of vinegar | 2–4 spoonfuls of butter 2–3 spoonfuls of sour cream 2–3 rusks |