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Chicken-Buns-art - 9/18/17


"Chicken Buns" by Mistress Leoba of Lecelade.


NOTE: See also the files: chicken-legs-msg, chicken-msg, duck-goose-msg, meatballs-msg, roast-chicken-msg, Romn-Meatbals-art, skewred-meats-msg.





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Thank you,

Mark S. Harris...AKA:..Stefan li Rous

stefan at florilegium.org



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Chicken Buns

by Mistress Leoba of Lecelade


97 Wiltú hennenkiechlen bachenn/

So nim das hennenflesch vnnd lasß vor sieden, darnach hacks klain vnnd thú ain geriben semel daran vnnd air daran, bis dú mainst/ das es ain feins dicks taiglin seý, darnach mach feine rúnde kigellen/ vnnd lasß bachen gar lancksam vnnd saltzs.


Das Kuchbuch der Sabrina Welserin’


97 If you would make chicken buns

Then take the meat from hens and let it cook beforehand, after that chop it small and put grated a Semmel thereon and eggs thereon, until you think that it is a good thick dough. Afterwards make fine round little balls and let them fry very slowly and roast them.


The text of the original recipe can be found here.



The translation is by Valoise Armstrong, and can be found here.



I know very little about German cooking. However, this is one of a number of recipes in Sabrina Welserin’s cookbook for bachen, which has been translated as “buns.” They appear to be balls which can be fried or roasted, so buns is as good a translation as any; a bachen containing meat, like this one, could be called a meatball.


We decided to add parmesan cheese, as recipe 193 combines cooked chicken, Parmesan cheese and spices in a dough wrapper, to be boiled (rather like ravioli or tortellini). They are equally delicious with or without the cheese.




500g cooked chicken meat

2 eggs

100g bread crumbs


Optional: 125g grated Parmesan cheese



1.     Shred the chicken finely with a fork or a food processor.


2.     In a bowl, combine all the ingredients and mix well. This is easiest done with the hands.


3.     Form the mix into small balls about the size of walnuts, and flatten slightly.


4.     Heat some oil in a frypan, then fry the balls until the outsides are golden.


5.     If you have access to an open fire, thread the chicken balls onto a skewer and expose them to the flame and smoke briefly, so they take on the smoky flavour from the flames. I assume this is why they were to be roasted as well as fried.


They can be served hot or cold.




Semmel is a bread roll baked from a fine wheat flour. You can either grate the roll on a fine grater to produce breadcrumbs, or use a food processor. It is far better to make your own breadcrumbs rather than use bought ones – the texture of freshly made crumbs is far better.




Copyright 2017 by Christine Lawrie. <clawrie1 at bigpond.net.au>. Permission is granted for republication in SCA-related publications, provided the author is credited. Addresses change, but a reasonable attempt should be made to ensure that the author is notified of the publication and if possible receives a copy.


If this article is reprinted in a publication, please place a notice in the publication that you found this article in the Florilegium. I would also appreciate an email to myself, so that I can track which articles are being reprinted. Thanks. -Stefan.


<the end>

Formatting copyright © Mark S. Harris (THLord Stefan li Rous).
All other copyrights are property of the original article and message authors.

Comments to the Editor: stefan at florilegium.org