Literary Recipes — Misselthwaite Manor’s Young Fowl with Bread Sauce“They are eati

Literary Recipes — Misselthwaite Manor’s Young Fowl with Bread Sauce“They are eating next to nothing,” said the nurse. “They’ll die of starvation if they can’t be persuaded to take some nourishment. And yet see how they look.”“Look!” exclaimed Mrs. Medlock indignantly. “Eh! I’m moithered to death with them. They’re a pair of young Satans. Bursting their jackets one day and the next turning up their noses at the best meals Cook can tempt them with. Not a mouthful of that lovely young fowl and bread sauce did they set a fork into yesterday — and the poor woman fair invented a pudding for them — and back it’s sent. She almost cried. She’s afraid she’ll be blamed if they starve themselves into their graves.”— The Secret Garden, by Frances Hodgson Burnett.Ingredients —For The Chicken:• 1 young chicken (approximately 4 lb.)• 2 tbsp. butter, softened• ½  tsp. thyme• ½  tsp. salt• ¼ tsp. pepperFor The Bread Sauce:• 2¼ cups milk• ¼ cup butter• 1 onion, chopped• 6 whole cloves• ¼ tsp. pepper• 2 garlic cloves, minced• 1 bay leaf• 1 tsp. thyme• 1 cup breadcrumbs• 6-8 tbsp. heavy cream• a pinch of nutmeg• salt and pepper, for seasoning  Directions —• Preheat oven to 350°F. While waiting, prepare the chicken. Start by gently running your fingers under the skin, separating it from the meat (this will help it to crisp). Rub the butter all over the chicken (even into the little crevices) and rub in your seasonings as well. Be sure to get the seasoning under the skin where you can. Tuck the wings under the chicken and truss the legs. • Place your chicken in a glass baking dish and bake for 50 minutes or until the juices run clear. Then bake for another 5 minutes at 375°F (the extra 5 minutes on higher heat adds more colour and crispness to the skin).• After your chicken has been cooking for about 20 minutes, start working on your bread sauce. Combine your milk, butter, onion, cloves, pepper, garlic, bay leaf, and thyme in a saucepan. Let it simmer for 20 minutes, stirring regularly to keep it from developing a film on top. • After 20 minutes, strain the mix and return the liquid to the pan. Add the bread crumbs and stir continuously while it cooks for 3-4 minutes. You’ll wind up with a consistency like thick porridge. • Turn off the heat and stir in the cream and nutmeg until you get a slightly thinner consistency and lighter colour. Season with salt and extra pepper to taste. Serve the chicken and bread sauce together; enjoy! -- source link
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