It is a typical delicacy of the Madrid gastronomy, where you eat exclusively and, above all, during the festivities of San Isidro, which have recently been completed. However, this frying It looks so bad on the plate that many don't know how to recognize it. what are chickens. In this article we want to clarify about them, from their tradition rooted to the present day. You will even know that there is only one the only place in Madrid, ideal to taste them. Either during the festive season (when other places also offer them) or on any day of the year.
A story to know what chickens are
'Las Gallinejas'is a book written by Gabino Domingo and David Sanz, where both cooks relate all about what are chickensas well as its history. Are the small intestine of lamb, but which usually also has pieces of ins and outs, that is, the mesentery that joins the intestines. When it comes to cooking, it is fried all together in its own tallow, not in oil.
The first author even had a little 'battle' with the Royal Spanish Academy to properly define the term in the dictionary. He ended up winning it and this product as traditional as its main specialized chef in them -Sunday- is not more than the fried lamb tripe. We speak specifically of those from the lamb suckling and kid, no other animal, not even the hen, although its name may now deceive.
Because in its oldest origins, chickens they were extracted from the bird, but then no longer. Precisely this food was born due to the lack and scarcity of the time, when the animal offal those who did not have a bite to eat. In an old slaughterhouse located in the Puerta de Toledo, in the center of Madrid, said delicacy was offered. That was in the nineteenth century and people liked it so much that later its sale through licenses.
Gabino's Freidencia, unique in Madrid
Thus, the women of working-class neighborhoods they started selling them. One of them was the aunt of Gabino sunday, who would then continue with the family work until it became an emblematic and traditional place in the Spanish capital. Thanks to him we know what are chickens, those that has been frying for decades in the Ambassadors Street. Its frying shop is the only one that offers this product with all the most authentic essence and tradition.
Una delicatessen more than a popular dish (you can hardly find it now, when it used to be very profitable) with a variety of side dishes. You can bring fries and some vegetables or white rice, but some chefs do know what are chickens, they 'play' better with them. For example, cooking them first to take away that a little powerful smell that they give off. Then, those foods that fit well between flavor and aroma are valid. Always looking for that appeal to the client's palate to try a traditional delicacy, that I do not spoil.
