St. Bernard’s spring chicken recipe

St. Bernard's spring chicken recipe

It has been estimated that through out the more than three hundred year history of the St. Bernard this wonderfully massive dog has saved over 2,500 people. The St. Bernard gets its name from the Hospice at St. Bernard Pass in the Alps. Monks trained this hard working and loveable dog to search for lost travelers and look for survivors after avalanches. Now there is a train tunnel and travelers no longer cross this dangerous pass. The St. Bernard can weigh up to seventy five kilos and has the ability to eat its owners out of house and home.

Ingredients
½ chicken (1 to 1½ kilos) cut into 4 pieces

3 cups Chicken Stock (see recipe)
1 tablespoon butter
2 cooked potatoes with skin, cut into slices
120 grams bacon
2 slices bread
2 tablespoons parsley
Salt
Pepper

Boil chicken in a large pot with the stock. Simmer for about forty minutes or until meat is soft. Place chicken in a plate and let cool. Save stock for further use. Sauté potatoes until golden brown in butter. Fry bacon until crisp.
Place bacon on paper towels until oil is absorbed and then break into pieces. Brown the bread slices in the bacon fat.

Remove the bones from the chicken and cut into small pieces. Place chicken in dog bowl with the bread, potatoes, and bacon. Salt and pepper to taste then sprinkle parsley over dish. Makes about 1 kilo spring chicken.

Chow chow stir-fry

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