Chicken Almondoisse
Ingredients:
13 lb chicken
1/8 tsp celery salt
1 pint of water
½ cup flour
1 ½ tsp salad oil
1/8 tsp black pepper
6 slices bacon
¼ cup seedless raisins
1 small onion
½ sweet Creole pepper
1 ½ Tbsp curry powder
2 Tbsp butter
½ cup blanched almonds
½ cup dry red wine
¼ cup finely chopped celery
Directions:
Blanch almonds in hot water and peel off skins then toast in butter until golden brown. Set aside. Disjoint chicken. Simmer neck and giblets with celery seed in one pint of water until you have 1-¼ cups of rich broth. Fry bacon at hot temperature in deep heavy chicken fryer until crispy. Remove bacon and break into bits to be used later. Dredge remainder of chicken in mixed flour and salt. Then brown on all sides in hot bacon fat. Remove chicken from pot and fry minced onion and sweet pepper until limp, stirring often to avoid scorching. Add broth, wine, raisins, black pepper and curry powder. Return chicken to pot and simmer over low flame, tightly covered until tender. Heap in center of big platter and strew with bacon and almonds.
http://www.southerneasyrecipes.com/New-Orleans-Chicken-Almondo.html
