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home > recipes > meat > shallot chicken
The other day a co-subscriber to this group asked me what one could do with shallots(those undernourished tiny onions). Here's what I suggested, could be of interest to you, too: SHALLOT CHICKEN 1 young chicken (about 3 lbs) 1/2 cup bread crumbs 1 egg 1/2 cup bread crumbs 1 egg 1 cupful fresh shallots (canned ones will NOT do) 1 level tbsp dried sage salt and pepper to taste Combine breadcrumbs, egg, shallots and sage and let "rest". In the meantime, clean chicken and rub the inside with salt and pepper. Stuff with the mix and bake in medium heat oven for abt. 45 mins. From time to time baste with the fluids oozing from the chicken. Finally, turn up heat, uncover chicken and brown for 4 mins. (this also helps to reduce the stock). And here's another one: SHALLOT PIE 1 egg 1/2 cup shallots 4 level tbsp self-raising flour 1 small sprig parsley garlic, salt and a pinch of ground mace (nutmeg will do in a pinch) Chop up shallots and parsley, mix thoroughly with egg, flour and spices. Fry in good grade oil (sunflower, corn etc.) until topside just starts to congeal. Turn over and fry for another 2 mins. Makes a welcome change from the staple side dishes. Serves 2 (Instead of frying, you can add 1 tbsp oil, pour mixture into 2 small casseroles and bake for 10 mins in oven, or 5 to 6 mins in microwave). BTW, did you know that SHALLOT comes from the French ECHALOTE, from ASCALON from ASHKELON? seems the crusaders met their first shallots in the Holy Land, where botanist think they originated.

Shallot Chicken


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(posted January 11, 1999)


The other day a co-subscriber to this group asked me what one could do
with shallots(those undernourished tiny onions). Here's what I suggested,
could be of interest to you, too:

SHALLOT CHICKEN

1 young chicken (about 3 lbs)
1/2 cup bread crumbs
1 egg

1/2 cup bread crumbs
1 egg
1 cupful fresh shallots (canned ones will NOT do)
1 level tbsp dried sage
salt and pepper to taste

Combine breadcrumbs, egg, shallots and sage and let "rest". In the meantime, clean chicken and rub the inside with salt and pepper.

Stuff with the mix and bake in medium heat oven for abt. 45 mins. From time to time baste with the fluids oozing from the chicken. Finally, turn up heat, uncover chicken and brown for 4 mins. (this also helps to reduce the stock).

And here's another one:

SHALLOT PIE

1 egg
1/2 cup shallots
4 level tbsp self-raising flour
1 small sprig parsley
garlic, salt and a pinch of ground mace (nutmeg will do in a pinch)

Chop up shallots and parsley, mix thoroughly with egg, flour and spices. Fry in good grade oil (sunflower, corn etc.) until topside just starts to congeal. Turn over and fry for another 2 mins. Makes a welcome change from the staple side dishes. Serves 2

(Instead of frying, you can add 1 tbsp oil, pour mixture into 2 small casseroles and bake for 10 mins in oven, or 5 to 6 mins in microwave).

BTW, did you know that SHALLOT comes from the French ECHALOTE, from ASCALON from ASHKELON? seems the crusaders met their first shallots in the Holy Land, where botanist think they originated.


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