History:
Usual
second course on Christmas meal, eaten after escudella.
Stuffed
chicken is very usual in many cooking traditions over the world, specially
for Christmas. The catalan contribution to Christmas cooking is the
mixing of salty and sweet products. In this case, the sweet product
are prunes, pinenuts and dried peach (orellana in catalan).
Blue
Leg Chicken (Protected Geographical Indication) originary from
El Prat de Llobregat
(close to Barcelona) is very appreciated for Christmas meal.
This
meal appears in our most oldest books, such as Llibre
de Sent Soví, Middle Ages basic reference of catalan
and european cooking, since it's one of the eldest cooking manuscripts
(1324).
Nowadays,
we may find a restaurant in Saratoga, California named Sent
Soví. After Ratafia
& Co, the enterprise from New York (find
here our article), this is, by the moment, the second reference
to catalan cooking we find in america.
