Chickens Braised in Cider
by Daniel Rogov
Divide the sage leaves into equal portions and place them inside the cavity of the birds. Sew the birds closed.
In a large flameproof casserole, melt the fat over a high flame. Brown the birds well in the melted fat, and then remove them and reduce the flame. Add the onion, carrot and turnip, cover and let cook for 5 - 6 minutes. Place the birds on the vegetables and then pour on the cider. Bring to a boil, add the bouquet garni, cover and transfer to a medium oven for 2 hours.
Remove the birds from the casserole and set aside to keep warm. Strain the liquids in the casserole, pressing down on the vegetables to squeeze out the liquids. Place the birds on a warmed serving platter, pour over some of the juices and sprinkle with the parsley. Serve the remaining juices separately. (Serves 4)
Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.
Source: Israeli Foreign Ministry and Rogov's Ramblings. Reprinted with permission.