Verjus Relish Recipes
POULET AU VERJUS - CHICKEN WITH VERJUS
This can be eaten all year, because you can bottle the juice of green grapes! If you want your ingredients fresh, this is a dish you make in August or September in the northern hemisphere, just before the green grapes ripen to sweetness. The unripe grapes are often rejects from the ripe grapes selected for wine making. Use 1 whole chicken, cut in pieces, or use breasts, legs, and/or thighs. (Make a verjus quantity from at least 3 bunches of unripe green grapes. Make plenty, and conserve it! recipe#240375 is made from grapes. Verjuice can be made from a variety of nearly ripe fruits.)
Provided by Mme M
Categories Poultry
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- First, make verjus:.
- Pull the grapes away from their stems, then press them, extracting as much of the juice as possible. Filter this juice through muslin, a jelly bag, or use coffee filter paper. Bottle this and sterilize it, or freeze some in ice cube trays. Or use it up within the next few days.
- Brown the chicken cut in pieces for a good ten minutes.
- Add the chopped garlic and cook briefly.
- Pour in a large glass of verjus, and some chicken stock made with 1/2 cube 1/2 cup of hot water.
- Add the chopped parsley.
- Cook over low heat for 20 minutes, partially covered until towards the end, when you take the cover off.
- Use more verjus, if you want. It is a pleasant, fruity taste with a tart, vinegary quality.
- Serve with mashed potatoes or Sarlat Potatoes, recipe#209855, fresh green beans, or other summer fare.
Nutrition Facts : Calories 758.1, Fat 56.4, SaturatedFat 15.6, Cholesterol 243.9, Sodium 322.8, Carbohydrate 1.3, Fiber 0.2, Sugar 0.1, Protein 57.6
VERJUS
Verjus is the juice of green grapes that are near ripe! At harvest time, August and September in the northern hemisphere, green grape bunches are quickly snipped for the wine press. Selecting through the collected bunches, only the ripe grapes are chosen for wine. The rejects that are not selected because they are under-ripe are utilised to make verjus, which is a fruity, somewhat vinegary juice, perfect for sauces. Verjus has a distinct flavor. You can choose to snip under-ripe grapes with the express desire to make verjus, and the effort is worth it. You will find recipes for chicken, fish and pork cooked with verjus. Verjuice, by contrast, can be made up from a variety of fruits. Verjus is made only from green grapes.
Provided by Mme M
Categories Sauces
Time 30m
Yield 2-40 serving(s)
Number Of Ingredients 2
Steps:
- Use at least 3 bunches of under ripe grapes. You could make bushel fulls, too!
- Press the juice out of the grapes, using your fingers, or by crushing the bunches with bricks, or by using a wine press.
- A wine press is a small barrell with a weighted lid on a substantial screw that winds down, down, down on the grapes. The liquid pours out of a spigot low on the barrel.
- Strain and filter the juice, discarding the skins and seeds. Strain with muslin, a jelly bag, coffee filters, anything that will work to produce a clear liquid.
- If you make a small quantity, use within 4 or 5 days. A larger quantity should be bottled and sterilized, or put in jars and sterilized.
- The formatting of this recipe required me to give a minimum 2 ingredients, so I entered bunches of grapes twice!
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