INGREDIENTS

Proportions for two
chickens of 3 books each one approximately - 1/2 spoonful with pepper
coffee - 1 spoonful with coffee of ginger - 1 spoonful with
saffron mocha coffee (mixture of saffron crushed and saffron flower
out of sachet) - 2 grated onions - small bouquet of coriandre tied up
- 150 G of butter - salt





PREPARATION

To put whole chickens with their meat offals in the
casserole. To cover with two large water glasses. To salt,
add grated onion, pepper, saffron, ginger, butter and the small
bouquet of coriandre which one withdraws at the end of the cooking.
To cook with cover on moderately hot fire while turning over
from time to time chicken so that it impregnates sauce well. To
add water so necessary. When the chickens are cooked, that their
flesh is detached easily with the fingers, to check the seasoning, to
reduce until obtaining a consistent sauce and to withdraw fire.
20 minutes before being useful, making heat in a frying pan, 100
G of butter added with an oil ladle. To fry chickens in this fat
content while turning over them so that they are uniformly gilded all
sides. To draw up on a heated dish. To heat sauce of
chickens without more reducing it, associating there two spoonfuls
with soup of crackling, to mix well by printing a rotational movement
with the pot and to pour this sauce on chickens. To be useful at
once.