Preserving a vanishing identity through 1910 Creole poultry techniques
In short: Explore how New Orleans culinary traditions were used to resist cultural erosion. This video demonstrates a century-old recipe for Poulet à la Reine, showcasing the specific methods used to preserve historic Creole flavors.
The recipe originates from the 1910 'Picayunes Creole Cookbook,' published by the Daily Picayune in New Orleans. At the time of publication, creators sought to rescue forgotten historic recipes as they felt a distinct Creole identity was being overwhelmed by a broader American identity.
The dish involves slow-cooking two one-year-old chickens with bacon strips, carrots, onions, and salt meat. The process requires high-heat roasting at 450ºF, followed by a two-hour braise in broth and sweet herbs to create a rich gravy.
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Sources
- Summary by Intellect · source: 1910 Creole Poulet à la Reine Chicken Recipe - Old CookBook Show - Glen And Friends Cooking
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