Black pudding boost for chicken.

[Robin Joy]

In our household last weekend we roasted an oil-brushed/seasoned chicken on top of some sliced black pudding and garlic cloves. We will now always do this if we can, as the result was fantastic! The bits of BP which were sticking out a bit were lovely and crispy and the hidden bits half dissolved, giving the juices a really savoury richness.

Is BP available in the U.S?

[Harters]

I'm going to try that idea, Robin.

Hope you used a proper northern BP - none of the pre-sliced supermarket rubbish. Seeing as Bury is so close to me, this gives me an idea to do a bit of a BP tasting review for the UK board. Watch the space.

John

[poptart]

I had my first black pudding in an Irish Breakfast, and loved it. Even more, I loved the "white pudding" also served on the plate. I'd love to know how to make the white pudding. Seemed to be steel cut oats in it (as well as the black pudding). Am I anywhere close in this guess?

[currymouth]

In the West Indies, BP was modified to local taste, It would include, seasoned cooked rice, thyme, both broad leaf, as well as dried, garlic, onion, scotch bonnet peppers, and pork fat.The White Pudding had all the same basic seasonings, but instead of rice, seasoned mashed potato's took it's place. We would cut them into 1 inch pieces and "fry dry" in a skillet with onions. And serve with fresh bread and Anchor butter. The best!

[Robin Joy]

Whatever sort you feel like using, I suggest you try using it as we did. You won't be disappointed!

[JungMann]

I am overjoyed to have found this recipe. I love black pudding and have been looking for more uses for it!

[deborah24]

Was the chicken whole or in pieces? How long did you roast if for andat what temp? I love black pudding and ALWAYS have some in the house.

Also if you fry it up it's quite lovely on with egg and cheese on a roll..... or just as a side with breakfast... or anytime as a snack by itself.....

Sorry, got carried away there......

[Robin Joy]

She was whole, d24, and cooked for 1 hour 40 for our 4lb (1.9kg) free-range bird at 375F (190C). Pieces sat on individual rounds (about 1/2 inch thick?) of BP roasted for about 50 minutes would probably work.

As mentioned we brushed over some olive oil and ground over some salt & pepper first. Smearing butter over would be great, but you've just got to stop somewhere!

[JungMann]

I will have to give your recipe a whirl next week. With the addition of blood of pudding, I could even cajole guests into trying some saying it has Holy Week symbolism. I'm not certain, though, how fatty your chickens are in the Isle of Wight, but I think I will forgo the olive oil as poultry in New York tends to be on the very fatty side and I'd prefer that my BP is not stewing in grease. But the otherwise simple seasonings sound terrific!

[paulj]

BP is not common in the US. Specialty markets may carry one version or another. Besides the French/cajun version, I've seen it in Mexican meat markets, stuffed in a pigs foot (skin). Recently I bought a Scandinavian version, which is on the sweet side, with raisins. I was told to fry it briefly and top it with sugar or golden syrup.

paulj

[deborah24]

Depending on where you live, black pudding can be quite easy to find. You can get it online or if you life near a neighborhood where there is a large Irish immigrant population. If you google Irish black pudding, you will find a bunch of places that sell it. You can also order it on Amazon.

[Caroline1]

Go To:
http://tinyurl.com/37uuhw

It's often called "blood sausage" in the U.S. You can order it above, or find out more about it here:
http://www.fabriquedelices.com/
The manufactrer describes it as"A traditonal South of France blood pudding sausage made of pork blood, pork snouts, onions and spices. " Go to "Products:from their home page, then Specialty Sausages, and finally All Natural. They sell through Amazon, and probably other stores.

[currymouth]

It is , called boudin noir, and mainly availiable at butchers that deal a lot with cajun,or french canadian clients. It is not seasoned the same as in the British Isles, and tend to have quite a bit more herbs as well as garlic in them. But still very tasty.