*Made from necks, gizzards, and livers Fry the bacon until crisp in a large iron frying pan. Remove from the pan, drain on paper toweling, break into small pieces and set aside. Brown slowly in the bacon fat the broilers which have been quartered, necks removed.

When nicely browned, transfer the chicken to a large earthenware casserole and keep warm.

Crush together 1 tablespoon chopped parsley, the dried powdered mint or leaves of fresh mint chopped fine, the salt, freshly ground pepper and saffron. Sprinkle over the chicken. Add to the brown residue in the frying pan the chicken broth. Bring to a boil, stir well and pour over the chicken. Place the casserole on a flame tamer over low heat, cover tightly and cook gently until the chicken is tender, or for about 3O minutes. Drain off most of the juice into a small saucepan and reduce to a syrupy consistency by boiling rapidly, for about 5 minutes. Pour back over the chicken, sprinkle with another tablespoon of chopped parsley and the pieces of bacon, and add the grapes.

A macedoine of cooked chopped carrots, string beans, lima beans and peas, well buttered, would be good with this dish.

Cookbook