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chicken-legs-msg - 5/14/09

 

Period dishes using (inexpensive) chicken legs.

 

NOTE: See also the files: chicken-msg, chck-n-pastry-msg, duck-goose-msg, roast-chicken-msg, Turkeys-a-GB-art, Gos-Farced-art, cheap-meats-msg, birds-recipes-msg.

 

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NOTICE -

 

This file is a collection of various messages having a common theme that I have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday.

 

This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org

 

I have done a limited amount of editing. Messages having to do with separate topics were sometimes split into different files and sometimes extraneous information was removed. For instance, the message IDs were removed to save space and remove clutter.

 

The comments made in these messages are not necessarily my viewpoints. I make no claims as to the accuracy of the information given by the individual authors.

 

Please respect the time and efforts of those who have written these messages. The copyright status of these messages is unclear at this time. If information is published from these messages, please give credit to the originator(s).

 

Thank you,

    Mark S. Harris                  AKA:  THLord Stefan li Rous

                                          Stefan at florilegium.org

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Date: Tue, 17 Feb 2009 12:22:42 -0500

From: chawkswrth at aol.com

Subject: [Sca-cooks] How do you like your chicken?

To: sca-cooks at lists.ansteorra.org

 

When it comes to Feast planning, we all worry about staying inside the budget, especially the protein portion of the meal.

Right now, chicken leg quarters are at an excellent price, here. One can sometimes pick up a bagful at 59 cents a pound, if one knows when and where to look.

 

So, here you, the Head Cook, have all this wealth of chicken thighs and legs.

 

What would you do with it?

 

Helen

 

 

Date: Tue, 17 Feb 2009 12:33:44 -0500

From: Guenievre de Monmarche <guenievre at erminespot.com>

Subject: Re: [Sca-cooks] How do you like your chicken?

To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

 

I almost always serve thighs/legs if I'm going to do a braised, stewed or

baked chicken dish that's not based on whole chicken, just for the cost and

because the meat is a little more forgiving cooking-time wise (breasts are

so easy to dry out).. For instance, *Ein gut spise der h?enren* (A good food

of hens) - Chicken with pear and quince sauce, from Ein Boke von Guter

Spise <http://cs-people.bu.edu/akatlas/Buch/buch.html>;,

 

or a Cameline Bruet from Taillevent, are both good using thighs, especially

boneless thighs for ease of serving/eating. Alternatively, I've recieved

good reviews from simply salting/roasting drumsticks and serving with a

savory sauce on the side.

 

Guenievre

 

 

Date: Tue, 17 Feb 2009 13:33:05 EST

From: euriol at ptd.net

Subject: Re: [Sca-cooks] How do you like your chicken?

To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

 

I have taken advantage of the chicken leg quarters a couple of times now. I have both baked and grilled the pieces, having separated the drumsticks from the thighs the night before.

 

I will take a large cooler and line it with an appropriate sized clean plastic bag. Place the chicken pieces in the bag and as a layer is formed have someone season it with what is appropriate for the recipe I'm using.

 

The bag helps to keep the seasoning and liquids contained and makes clean-up easier.

 

This is a nice, low cost protein for lunches at events when you serve it with sauces on the side.

 

I plan on doing this again for the event I'm cooking for at the end of May.

 

Euriol

 

 

Date: Tue, 17 Feb 2009 13:40:11 -0500

From: Amy Cooper <amy.s.cooper at gmail.com>

Subject: Re: [Sca-cooks] How do you like your chicken?

To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

 

Mmmm... Pomegranate Chicken was the first thing that came to mind (see

http://www.bayrose.org/recipes/pomegranate_chicken.html - not sure if it is

a definitive redaction of Romania, but sounds like what I had previously).

Or another favorite of mine is HG Cariadoc's Another Crust for Tame

Creatures - very good for dark meat. What about Icelandic chicken?

 

I also like the idea of roasting simply and serving with a variety of

sauces...

 

Ilsebet

 

 

Date: Tue, 17 Feb 2009 13:23:02 -0600 (CST)

From: "Pixel, Goddess and Queen" <pixel at hundred-acre-wood.com>

Subject: Re: [Sca-cooks] How do you like your chicken?

To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

 

On Tue, 17 Feb 2009, chawkswrth at aol.com wrote:

<<< You get to choose. What is your favorite time period and location?

Helen >>>

 

14th c. English is my preference. ;-)

 

Hennys in bruet from Forme of Cury:

 

VII - HENNYS IN BRUET. Schullyn be scaldyd and sodyn wyth porke and grynd

pepyr and comyn bred and ale and temper it wyth the selve broth and boyle

and colowre it wyth safroun and salt it and messe it forthe.

 

I will admit that I left the pork out but it still tasted good.

 

Margaret FitzWilliam

 

 

Date: Tue, 17 Feb 2009 12:00:17 -0800

From: David Friedman <ddfr at daviddfriedman.com>

Subject: Re: [Sca-cooks] How do you like your chicken?

To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

 

<<< When it comes to Feast planning, we all worry about staying inside

the budget, especially the protein portion of the meal.

Right now, chicken leg quarters are at an excellent price, here. One

can sometimes pick up a bagful at 59 cents a pound, if one knows

when and where to look.

So, here you, the Head Cook, have all this wealth of chicken thighs and legs.

 

What would you do with it?

 

Helen >>>

 

Al-Baghdadi's Madira can be done with chicken and is pretty good.

Zirbaya from the Andalusian cookbook is a bit odd to modern

tastes--sweet--but good. Andalusian Chicken, from the other

Andalusian cookbook, is tasty. Barmakiyya, which I'm very fond of,

can be made with chicken.

 

For non-Islamic, Mirause of Catalonia, from Platina, is yummy. We did

it as one of our contributions to a potluck at a recent event and,

alas, there was none left for us to take home.  Another Crust of Tame

Creatures, also from Platina, is interesting--a chicken and fruit pie.

 

All of those are in the Miscellany, webbed on my site.

--

David/Cariadoc

www.daviddfriedman.com

 

<the end>



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Comments to the Editor: stefan at florilegium.org