Sent Sovi 91; Chickens

I will find nearly any excuse to roast a chicken. It’s so ingrained in my mind that it can be hard to talk myself into poaching one.

The idea of poaching in almond milk had been rattling around; I had been challenged to make a soup, and this had been one of the possibilities I had entertained.

The recipe calls for a pound of almonds (keep in mind the 12 ounce pound as opposed to the more modern 16 oz pound, though it’s less of a requirement to be precise with this recipe than some), which are boiled to slip the skins. The almonds were far less plump and giving than when they soak overnight, but the skins slipped easily and they did give enough almond milk to do the job. Often almonds are milked after a long soak, it was nice to have an excuse to use the expedient boiling method.

all of the ingredients needed for the dish measured and laid out; a bowl with almonds and saffron, a tin of saffron, a chicken, and some broth, not called for, but on hand for in case of lacking almond milk.

I broke out the saffron!


The almonds went through the blender with the parsley. This does make quite a different texture than that of a mortar and pestle, but health makes its own demands. don’t have the endurance required for pestle work.

I pressed the solids to get as much milk as I could, and it came up the color of a shamrock shake. It was honestly kind of scary looking.

a strainer contains the solids, the pot beneath the almond milk. It is a disconcerting shade of green, more a candy color than a broth shade.

almond milk. really.


Once this broth came to a low simmer, I added the chicken and popped a lid on top.
When it finished, the leg quarters fell off and were tender as can be, but the breast was moist and not in any way dry or stringy. It had a mild, clean flavor.
The green broth browned to a far less appealing color, nothing I could think of could save the appearance. The saffron brought it even further into the browns, unfortunately.
two chicken leg quarters in a bowl, in about an inch of broth. The broth, no longer a candy green, now has a brown and gold note to it.

tender, but no longer as vivid a shade of green.


The leftover was moist and pleasant, with a soft and refreshing flavor.

3 oz almonds
3 oz fresh (not dry) parsley)
1 chicken
a little saffron, if you wish
1 pot with snug lid

-not such a pretty service sauce, doesn’t really make a soup.
-needs to be well tended; over or under-poached chicken is sad and depressing
-makes it harder to repurpose bones for broth (almond allergy is common)
+ cheap ingredients
+ quick-fix almond milk
+ no undesirable chicken bits

Next time I make this, I will try soaking the almonds the night before, to see if the yield affects the product.

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