roast-chicken-msg - 8/31/00

Period and SCA recipes for roasted and baked chicken. This does not include 
those which are baked in dough.

NOTE: See also these files: recipes-msg, birds-recipes-msg, fowls-a-birds-msg,  
butchering-msg, falconry-msg, chicken-msg.

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                                          Stefan at florilegium.org
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From: DDF2 at cornell.edu (David Friedman)
Newsgroups: rec.org.sca
Subject: Re: Lothar and pot lucks
Date: 17 Nov 1993 01:10:06 GMT
Organization: Cornell Law School

motto at cbnewsf.cb.att.com (mary.rita.otto) wrote:
> I was thinking of bringing a roasted stuffed goose.  Would that be
> alright (I'm avoiding turkey)?  Does anyone know how it would be
> stuffed or trimmed in period?  What spices would be used?

I don't seem to have any worked out goose recipes. Here are a couple for
chicken that might help a little:

Roast Chicken
Platina book 6

You will roast a chicken after it has been well plucked, cleaned and
washed; and after roasting it, put it into a dish before it cools off and
pour over it either orange juice or verjuice with rosewater, sugar and
well-ground cinnamon, and serve it to your guests.

large chicken 	2 T sugar plus
1/3 c orange juice 	1 t cinnamon 
1 T rosewater 

Chykens in Hocchee
Curye on Inglysch p. 105 (Forme of Cury no. 36)

<See the file chicken-msg>
-- 
David/Cariadoc


From: jtn at nutter.cs.vt.edu (Terry Nutter)
Newsgroups: rec.org.sca
Subject: Re: Lothar and pot lucks
Date: 17 Nov 1993 20:57:53 GMT

Greetings, all, from Angharad ver' Rhuawn.

Rosaline Weaver asks,
>I was thinking of bringing a roasted stuffed goose.  Would that be
>alright (I'm avoiding turkey)?  Does anyone know how it would be
>stuffed or trimmed in period?  What spices would be used?  My
>traditional poultry recipe would require sea salt, white pepper,
>sage, thyme, fruit juice and butter for the seasoning of the bird
>and the basting.  What do those better informed than I suggest?
 
Here's a recipe from Austin's _Two Fifteenth Century Cookbooks_,
taken from Harlein MS 279 (in the section titled Leche Vyaundez,
recipe 35, on page 41 of Austin, which is the lower right hand
quarter of page 60 in volume 1 of Cariadoc's collection of period
cookbooks).

Capoun or gos farced

	Take Percely, & Swynys grece, or Sewet of a schepe, & parboyle 
hem to-gederys til they ben tendyr; than take harde zolkys of Eyroun, & 
choppe for-with; caste ther-to Pouder Pepir, Gyngere, Canel, Safroun, & 
Salt, & grapis in tyme of zere, & clowys y-now; & for defawte of grapis, 
Oynons, fyrst wil y-boylid, & afterward all to-choppyd, & so stuffe hym & 
roste him, & serue hym forth.  And zif the lust, take a litil Porke 
y-sode, & al to-choppe hit smale a-mong that other; for it wel be the 
better, & namely for the Capoun.

(Baffling "z"s, especially initial ones, tend to represent youghs, a 
letter no longer in our alphabet; in initial position, it tends to
be a "y" today; elsewhere, it is often "gh".)

A modern version, with amounts:

3 lb frying chicken (or double for a goose)	1/4 tsp cloves
tops from 12 sprigs parsley			3/4 tsp cinnamon
2 T butter (instead of fat)			2 pinches saffron
7 egg yolks (hard boiled)			1/4 tsp salt
1/4 tsp fresh ground pepper			1 cup green grapes
1/2 tsp ginger					1 cup red or black grapes

1.  Saute parsley in butter if you feel like it; otherwise, melt butter 
and add to parsley.
2.  Mix remaining ingredients.
3.  Preheat oven to 450 degrees.
4.  Stuff bird.
5.  Put bird in oven; immediately turn temperature down to 350.
6.  Roast about 20 minutes to the pound, basting at about 20 minute intervals.

-- I have tried this with pork; I like it better without.  The grapes come out
absolutely luscious.  When you mix it, it looks like you have too many grapes,
but when you eat it, you decide there aren't enough.  (Use seedless grapes.)
The amounts are very flexible.

I've made it with both chicken and goose.  It's wonderful either way.

If you'd like period recipes for soppes, to compare with the Jeff Smith one,
let me know.

Enjoy!
-- Angharad/Terry


From: jtn at nutter.cs.vt.edu (Terry Nutter)
Newsgroups: rec.org.sca
Subject: Re: Lothar and pot lucks
Date: 17 Nov 1993 21:05:24 GMT

Greetings, all, from Angharad ver' Rhuawn.

I just posted:
>Capoun or gos farced
>
>	Take Percely, & Swynys grece, or Sewet of a schepe, & parboyle 
>hem to-gederys til they ben tendyr; than take harde zolkys of Eyroun, & 
>choppe for-with; caste ther-to Pouder Pepir, Gyngere, Canel, Safroun, & 
>Salt, & grapis in tyme of zere, & clowys y-now; & for defawte of grapis, 
>Oynons, fyrst wil y-boylid, & afterward all to-choppyd, & so stuffe hym & 
>roste him, & serue hym forth.  And zif the lust, take a litil Porke 
>y-sode, & al to-choppe hit smale a-mong that other; for it wel be the 
>better, & namely for the Capoun.

OK, I'm dim.  I'm so used to these, I didn't stop to think.  Here it is,
in slightly more modern English:

Stuffed Capon or Goose

	Take parsley, and swine's grease or sewet of a sheep [note: you
could use lard, but I have substituted butter, and it works just fine],
and parboil them together until they are tender.  Then take hard [boiled]
yolks of eggs, and chop them in.  Add in ground pepper, ginger, cinnamon,
saffron, and salt, and grapes in season, and enough cloves; and for
default of [i.e. if you do not have] grapes, onions which have first been
well boiled, and then chopped.  And so stuff him [the bird] and roast him, 
and serve him forth.  And if you like, take a little boiled pork, and
chop it small [and mix it in] with the other; for it will be better,
and namely for the capon [i.e., this is particularly good with capon as
opposed to goose].

Sorry.  It's not _that_ long since Middle English was a different language
for me; I should know better.

Cheers,
-- Angharad/Terry


From: ctallan at epas.utoronto.ca (Cheryl Tallan)
Newsgroups: rec.org.sca
Subject: Re: Lothar and pot lucks
Date: 18 Nov 1993 13:38:13 -0500
Organization: EPAS Computing Facility, University of Toronto

motto at cbnewsf.cb.att.com (mary.rita.otto) writes:
>I was thinking of bringing a roasted stuffed goose.  Would that be
>alright (I'm avoiding turkey)?  Does anyone know how it would be
>stuffed or trimmed in period?  What spices would be used?  My
>traditional poultry recipe would require sea salt, white pepper,
>sage, thyme, fruit juice and butter for the seasoning of the bird
>and the basting.  What do those better informed than I suggest?

Good my lady. Finally I read one of these recipes at home where my
cookbooks are!

(Late Fourteenth Century English:

Gees with Sawse Madame

Take sawge, parsel, ysope, and sauary; quinces and peers, garlek and
Grapes, and fylle the gees therwith; and sowe the hole that no grece
come out. And roost hem wel, and kepe the grece that fallith thereof.
Take galyntyne and grece and do in a possynet, whan the gees buth
rosted ynouh: take and smyte hem on pecys, and that tat is withinne
and do in a possynet and put therinne wyne if it be to thik. Do therto
powdor of galyngale, powdor douce and salt; and boyle the sawse, and
dresse the Gees in disshes, and lay the sowe onoward.

translation

Take sage, parsley, hyssop [a close relative of mint], and savory;
quinces and pears, garlic and grapes, and fill the goose with them.
Sew it closed so that no grease can escape. Roast it and retain the
drippings. Take galentine and grease and put in a pan. When the goose
is sufficiently roasted cut it into pieces, take the stuffing and put
it in a pan (add wine if it is too thick). Add galingale powder
[sometimes found in spice shops or oriental stores labelled as laos or
galangal] , sweet powder and salt and boil the sauce. Put the goose in
dishes and pour the sauce on top.

Adaptation (by Hieatt & Butler, found in _Pleyn Delit_)

1 goose
1-2 tbsp each (less if dried) sage, parsley, hyssop (or mint), and savory
1 or 2 pears (hard; peeled,cored, and chopped)
1 or 2 quinces, if available (pared, cored and chopped)
2-3 cloves garlic , mashed or finely minced
1 cup (approx.) seedless (or seeded) grapes
1/4 c breadcrumbs
1/2 tsp cinnamon
1/4 tsp galingale or ginger
1/4 c vinegar
1/4 c red wine
1/2 tsp salt (or more, to taste)

Stuff the goose with a mixture of the fruits, herbs, and garlic; sew
or skewer closed and roast on a rack in an open roasting pan at 325
degrees for 30 minutes per pound. Pour of the fat as it accumulates,
and set aside. When goose is about done, make a sauce by blending
together the breadcrumbs, vinegar, spices, and wine, with a little of
the accumulated fat (about 1/4 c is probably as much as most people
will find palatable. Pour the sauce over the goose, or serve separately.

(Fifteenth Century English Harl.279)

xxxv. Capoun or gos farced. Take Percely, & Swynys grece, or Sewet of
a schepe, & parboyle hem to-gederyd til they ben tendyr; than thake
harde yolkys of Eyroun, & choppe for-with; caste ther-to Pouder Pepir,
Gyngere, Canel, Safroun, & Salt, & grapis in tyme of yere, & clwys
y-nowe; & for defawte of grapis, Oynons, fyrst will y-boylid, &
afterward all to-choppyd, & so stuffe hym & roste hym, & serve hym
forth. And gif the lust, take a litil Porke y-sode, & al to-choppe hit
smal a-mong that other; for it wol be the better, & namely for the Capoun.

translation
35. _Caon or goose stuffed_. Take Pardley, & Swine's grease, or Suet
of a sheep, & parboil them together till they are tender; then take
hardyolks of Eggs, & chop forthwith; cast thereto Powdered Pepper, Ginger,
Cinnamon, Saffron, & Salt, & grapes in time of year, & cloves enough;
& for default of grapes, Onions, first well boiled, & afterward all chopped,
& so stuff him and roast him, & serve him forth. And if thee like, take a
little Pork seethed, & all chop it small among the other; for it will be
the beter, & especially for the Capon.

Adaptation (by Cindy Renfrow, as was the translation)

STUFFED GOOSE OR CAPON

*Directions for capon are listed here, but each of these variations
may be done using a goose, (increase cooking time to 2 1/2 to 3 hours, and
drain the fat periodically).*

Variation 1:
1 capon, about 6 pounds
1 c chopped parsley
2 tbsp bacon fat, lard, or shheep's suet
1/4 c water
3 hard boiled egg yolks
2 small onions, peeled and chopped *or* 1/2 c seedless grapes
1/2 c fatty chicken broth
1 tsp salt
2 tsp ginger powder
dash pepper
1/2 tsp cinnamon powder

Put parsley, water, broth, bacon fat, and onions in a pot and bring to
a boil. Cook for 4 minutes. Remove pot from heat. Remove the parsley and onions
from the broth and put them in a bowl. Add spices, salt, and hard-boiled egg
yolks to the parsley and onions and blend thoroughly. Stuff the capons with
this mixture. Place the bird in a roasting pan and roast at 350 degrees F.
for 1 1/2 to2 hours or until the juices run clear when poked with a fork.
Remove bird from oven and place on a serving dish. Scoop out the stuffing
and serve separately, if desired. Serve hot

Variation 2: Add a pinch of saffron to the stuffing in variation 1. If
you wish, leave the feet on the capon.

Variation 3: As variation 2 but also add 1/4 tsp. clove powder, (or if
you really like cloves, stick each grape with a whole clove before stuffing
the bird).

Variation 4: Simmer 1/2 pound mild-spiced pork sausage in 1/2 cup
water until no pink remains. Drain the sausage and add it to the stuffing in
variation 3.

Those are just 2 examples

Constance Hieatt also includes a number of 15th century English
recipes for stuffed goose (along with modern adaptations) in her book
_An Ordinance of Potage_. The originals are found on p. 81 & 98.
The adaptations on p. 193 & 212.

The original for the first recipe given above can also be found in her
_Curye on Inglische_ on p.104. There is  also a version of the Sauce Madame
recipe in the _Noble Booke of Cookery_ (a fifteenth century English cookbook
included in the first volume of Cariadoc's Cookbook collection) on p.48 and
in the _Liber Cure Cocorum_ (a fifteenth century English cookbook with all
of the recipes done in rhyming couplets) on p.32. These recipes, however, are
given only in the Middle English without translation or adaptation.

Hieatt, Constance B. An Ordinance of Pottage  (London: Prospect Books) 1988
Hieatt, Constance B. and Sharon Butler. Curye on Inglisch  EETS SS 8
(New York: Oxford University Press) 1985
Hieatt, Constance B. and Sharon Butler. Pleyn Delit  (Toronto:
University of Toronto Press)  1979
Morris, Richard. ed. Liber Cure Cocorum  (Berlin: A. Asher & Co.) 1862
Renfrow, Cindy Take a Thousand Eggs or More, Vol. I  (available
through SCA Stock Clerk) 1991

David Tallan [*NOT Cheryl*] (also known as Thomas Grozier or
Thomas the Pardoner toothers and probably many other names behind his back)
tallan at flis.utoronto


From: Mark Schuldenfrei <schuldy at abel.MATH.HARVARD.EDU>
Subject: Re: sca-cooks Roast Chicken
To: sca-cooks at eden.com
Date: Fri, 11 Apr 1997 13:09:21 -0400 (EDT)

But, now, after being on this list (gosh, has it only been since
  Wednesday??!) I would like to make this a "period" chicken.  Any and all
  suggestions and/or  receipts will be appreciated!  (but i will NOT hang it
  upside down under my crabapple tree! ;-)

Grapes and garlic, and butter.

A "not period but period inspired" recipe of mine is to mix garlic powder,
rosemary, cinnamon and butter together.  Slather the outside of the bird.
Mix the remaining butter with chopped and peeled apples and raisins, and
stuff.  Bake as normal.

	Tibor


From: ayotte at milo.UUCP (Robert Arthur Ayotte)
Newsgroups: rec.org.sca
Subject: apples and onions
Date: 1 Nov 1994 18:30:56 -0500
Organization: North Dakota State University ACM, Fargo ND

: I've heard over the years about a period dish of apples and onions cooked
: together.  If someone out there has it, would they be so kind as to post it?

: Dunstana Talana the Violet
: Northkeep, Ansteorra
: Jennifer Carlson

Tis a goodly thing, and a common combination. Try baking chicken in a covered
dish with like amounts of a baking apple and onion over the top.  The flavors
do blend well.  Like many period things there are basic combinations that
are seen and used all over the place, this is one of them.  Add cheese
and serve with white wine (kabinet) and you have german period food.  So..

1 cleaned and cut up chicken
1 -2 baking apples, de seeded but skin is optional (I like to leave it on)
1 large onion
salt and pepper to taste

sprinkle the salt and pepper lightly on the chicken, place in a covered
baking dish, then put the apples and onions over to, bake in a 350F oven
for 1.5 - 2 hours (until chick is done) and serve.  Simple but wonderful.

Horace


From: Uduido at aol.com
Date: Fri, 11 Apr 1997 22:36:29 -0400 (EDT)
Subject: Re: sca-cooks Roast Chicken

<< But, now, after being on this list (gosh, has it only been since
 Wednesday??!) I would like to make this a "period" chicken.  Any and all
 suggestions and/or  receipts will be appreciated!  (but i will NOT hang it
 upside down under my crabapple tree! ;-) >>

Stuf chicken with prunes. Parboil your chicken for 15 mins. in water to cover
with 12 Tbsps of Lemon Juice. Drain. Remove and save prunes. Place chicken in
a oven at 350 degrees f. until well-browned.

Mash prunes. Add to liquid that chicken was boiled in. Add pepper, a 1/2 tsp.
cinnamon, 3 cloves, salt to taste. Boil until reduced to 2 cps. Pour over
chicken and serve.

Lord Ras


From: "Sue Wensel" <swensel at brandegee.lm.com>
To: sca-cooks at eden.com
Date: 11 Apr 1997 14:35:57 -0500
Subject: Re: sca-cooks Roast Chicken

> Derdriu wrote:
> >Can you roast a chicken?  Can you make a soup?  If so, then you are well on
> >your way to period cooking.
> 
> I was planning on roasting a chicken this weekend.  Now, mundanely, I
> would either stuff it with bread stuffing, or some carrots, celery, onion,
> garlic and maybe some fresh herb.
> 
> But, now, after being on this list (gosh, has it only been since
> Wednesday??!) I would like to make this a "period" chicken.  Any and all
> suggestions and/or  receipts will be appreciated!  (but i will NOT hang it
> upside down under my crabapple tree! ;-)
> 
> Janine

Markham has a wonderful stuffing.

I use:

1/2 cup of cream (usually whipping, but sometimes heavy)
2 egg yolks
nuts, currants, and/or raisins
Cinnamon, nutmeg and clove to taste
Touch of salt
Touch of sugar
Finely ground breadcrumbs to make doughy, but not crumbly

This stuffs a 4-5 lb roaster fairly well.  It swells some, but makes a very
dense, moist stuffing.

Caveat:  I am at work, typing this from memory.  My style of cooking relies
*very* heavily on tactile sensation and smell.  I don't measure because that
can just confuse me: I tend to work in something like ratios.

Derdriu


From: Stephen Bloch <sbloch at adl15.adelphi.edu>
To: sca-cooks at eden.com
Subject: Re: sca-cooks Roast Chicken
Date: Fri, 11 Apr 1997 14:54:47 -0400 (EDT)

Janine wrote:
> I was planning on roasting a chicken this weekend.  Now, mundanely, I
> would either stuff it with bread stuffing, or some carrots, celery, onion,
> garlic and maybe some fresh herb.
> 
> But, now, after being on this list (gosh, has it only been since
> Wednesday??!) I would like to make this a "period" chicken.

Here's a recipe I ran into years ago and have served several times to
non-SCA people with great success.  I _think_ it was from _Cury on
Inglysche_, but I'm not sure.

Stuff your fowl with hyssop (a plant in the mint family; look for it on
the "herbal teas" shelf at a natural foods store).  Put it on a rack
inside a pan with a tightly-fitting lid.  Pour spiced wine over it.
Make a "snake" of flour-water dough, use this to seal the lid onto the
pan, and bake (more precisely, steam over the spiced wine).  When done,
break off the now-hardened seal, pour off the spiced wine (which now
contains a lot of drippings), add sugar and currants to the liquid, and
serve it as a sauce for the fowl.

						Steve / Joshua


Date: Thu, 31 Jul 1997 08:24:13 -0400
From: Donna Kenton <donna at dabbler.com>
Subject: Re: SC - Re: sca-cooks V1 #218

L Herr-Gelatt and J R Gelatt wrote:
> PPS. Lay it out on the table, folks: What's your best Pennsic/Camping Dish?
> I'm leaving in two days, and I have a week before the meal plan kicks in.

If you've got a tripod, my favorite camping dish is "chicken on a
string."  It's incredibly easy to roast the bird (about 20-25 minutes
per pound, depending how close it is to the fire), and watching it twist
back and forth on the string is mesmerizing.  You can put herbs and
garlic in it (between the skin and the breast meat) and freeze it with
the skewers already in it, so it lasts longer on the trip.  You'll need
to adjust the cooking time if you start with a partially frozen bird.

Rosalinde
- --
Donna Kenton * Rosalinde De Witte * donna at dabbler.com *
http://www.dabbler.com/


Date: Thu, 31 Jul 1997 13:28:44 -0400
From: Donna Kenton <donna at dabbler.com>
Subject: Re: SC - chicken on string

Marisa Herzog wrote:
>technique please?  this sounds fun and nicely showy.
> -brid

Oh, yeah, you get *lots* of jealous looks!  I have an iron tripod thing,
though it would work with sticks if they were secure.  Basically, you
need a way to support the chicken right beside (not over) the fire.  I
have two uprights and one horizontal pole across the top of the other
two.

And you need a firepit.  I haven't had any luck with it in a mongolian
shield because it's hard to keep the bird and fire close enough together
or the fire hot enough (set the bird on fire, the ground on fire...
<grin>).

Clean the chicken and place two skewers in it, one through the thighs
and one through the wings/breast.  (These will be used independently.)
You can add any seasonings you want, or freeze it now.  Obviously, you
want to skewer it *before* you freeze it.

Tie a long string to the horizontal pole.  Take a separate piece of
string, maybe 12-15 inches, and tie a loop in each end.  The finished
piece should be long enough to loop around both ends of one skewer with
a few inches to spare.  Tie the center of the looped string to the
string hanging down from the horizontal pole.

You'll start with the breast half of the chicken upright.  This keeps in
the juices.  Place the string loops over the ends of the skewer that
goes through the wings, and hang in front of a good fire.  You'll need
to adjust the upright string to a proper length.  You want the bird to
the side of the fire and near the top of the flames.

Now, you just give the bird a twist, so that the hanging string winds
up.  As the string twists back, then winds up the other way, it turns
the bird in front of the fire for you.  Looks really great, and you'll
get lots of people ooo-ing and aaah-ing over it.  As the string loses
momentum, give it another turn.

The longer the vertical string, the longer it will take care of itself.
About halfway through cooking, turn the bird upside, using the other
skewer now.

I like to par-boil some root vegetables, and let the juices of the
chicken drip into that pot -- it's just wonderful.

Clear as mud, right?  <grin>

Rosalinde
- --
Donna Kenton * Rosalinde De Witte * donna at dabbler.com *
http://www.dabbler.com/


Date: Sun, 24 Aug 1997 13:07:21 -0400 (EDT)
From: Bronwynmgn at aol.com
Subject: SC - Chicken on a string - Results of trial

Greetings all!
Prompted by the discussions of "chicken on a string" here, my lord and I
decided to try this at Pennsic.  It was a success, and here is the
play-by-play.

I asked a camp member making a town run to buy me the biggest roasting
chicken she could find, assuming that most of the clan would at least try it
(I was right).  She brought back a 7.6 lb monster of a chicken.
 Unfortunately, it was mostly frozen, so much so that I couldn't get the bag
of giblets out of the cavity and I needed to start cooking it soon.
So I put it in a pot of water, set it on the grate over the fire, and
parboiled it for about 1/2 hour.  At the end of that time, I could get the
giblets out, and I had the beginnings of a nice pot of chicken stock.  Since
the firepit wasn't set up properly to allow me to have the chicken drip on
the veggies while cooking, I decided to boil carrots, potatoes, and onions in
the chicken stock instead.
I used two skewers at each end of the chicken, because with just one it was
bending a lot from the weight.  I put one set through the wings/breast area
and the other through the legs/thighs and body.  I had to replace the one
through the wings/breast area, because the first time I tried to hang it up,
it wasn't centered properly and the chicken slid off the skewer and landed in
the (fortunately non-flaming) end of the firepit.  
After washing the chicken off and resetting the skewers (making sure you go
through the wings and body makes it much more stable), I tied clothesline to
either end of the skewers, right next to the body, and made sure it was
balanced before moving it from the table I was working on.  I hung it up and
started it spinning.
We had to restart the spin every two-three minutes or so, but it wasn't
really a problem.  Everyone in camp was watching it spin, and many pictures
were taken.  We cooked the chicken for about 3 hours, turning it over twice
in the process when it became obvious that the breast end needed more
cooking.  It got nice and brown.  Towards the end of the cooking time we put
hot coals under the bird to help it along a little, because we were getting
hungry, and it was getting dark.
When cutting the bird, we determined that there were a few areas that weren't
quite cooked, so we quartered it and put it on the grate over the fire fof a
few minutes to finish cooking.   The veggies had boiled nicely in the stock.
 Most of us ate them with variations of adding butter, salt, and pepper.
It was an excellent dinner, and a lot of fun to cook.  Next time I'll try
adding some spicing to it, but it was good just the way it was.

Brangwayna Morgan


Date: Thu, 28 Aug 1997 10:32:47 -0400 (EDT)
From: Griff41520 at aol.com
Subject: Re: SC - When life gives you lemons  LONG!

My favorite chicken dish (also my families, my shires,......) is Roasted
garlic chicken.  Based on a recipe in the New  Basics cookbook. 

  BEWARE THIS IS A LONG RECIPE  but well worth the effort!!

1 5-7 lb chicken(more flavorful than the small ones)
2-3 Bulbs of Garlic peeled (about 24-30  cloves depending on how much you like                
garlic    
juice of a lemon
1 orange stabbed thouroghly
1 apple
3 Cups chicken broth
1 Teaspoon ground ginger
1/2 Cup White wine (if you wouldn't drink it-don't cook with it!)
Dried herbs-basil, oregano. tyme, rosemary
salt and pepper

Heat oven to 400.  wash and dry the bird and place in a high-sided roasting
pan.  liberally salt and pepper the bird and rub the spices into the skin and
cavity.  If you have access to fresh herbs put a few sprigs of fresh herbs in
the cavity along with the apple and orange.  cook for 20 min. at 400.  While
the bird is cooking mix together the chicken broth, wine and ginger. When the
20 min is up, add half of the broth and all of the garlic, cook another 20
min.  Add the rest of the broth , turn the oven down to 350 and cook for
another 1 1/2 hours or until the bird is done, being sure to baste at regular
intervals(every ten min. or so).  When the bird is done, remove it to a
cutting board and place it breast side down to allow the juices to collect
there.  Place the pan juices and the garlic in a saucepan.  Mash the garlic,
as it should be quite soft by now, and reduce the pan juices and garlic by
half for the gravy.  Add flour or cornstarch if neccassary for thickening.
 If you are worried about the fat content, use a fat sepparator to remove
most of the fat off of the pan juices.  

        Remove the apple and orange from the body cavity , serve and enjoy.
 I normaly roast potatoes and carrots with the bird and have never been
dissapointed by it 

Ivy ni Inishkeen
of TriOs
in Trimaris


Date: Wed, 17 Dec 1997 15:20:18 EST
From: LrdRas <LrdRas at aol.com>
Subject: Re: SC - pre-1500 cookery

<< since then I've found more edible feasts (though the deadly
 chicken is still served).. >>

I take you haven't tried Bashir's Chicken from Sylver Rhyll? The chicken is
stuffed with prunes, parboiled in lemon juice  for 20 mins. then the pruunes
are removed. The chicken is browned on all sides in lard then placed on a pan
a roasted in the oven til tender. GOOD STUFF!!!! Unfortunately I don't know
the period reference for it. It is period tho' and food fit for the gods. :-)

Ras


Subject: BG - Rosemary Chicken
Date: Mon, 02 Feb 98 17:38:01 MST
From: Dottie Elliott <macdj at onr.com>
To: "Bryn gwlad" <bryn-gwlad at Ansteorra.ORG>,
     "Ansteorra" <ansteorra at Ansteorra.ORG>

                             Rosemary Chicken

Recipe By     : Maddie Teller-Kook
Serving Size  : 4    Preparation Time :0:00
Categories    : Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      whole         chicken
   3      each          rosemary sprigs
   4      cloves        garlic -- chopped
                        fresh oregano -- chopped, to taste
                        salt and pepper -- to taste
   1      whole         lemon
   4      tablespoons   butter -- softened

Pull leaves off 1 rosemary sprig and chop.   Peel garlic cloves and slice.
Chop some of the oregano.

Gently separate the skin  on the chicken from the breasts and thighs. try
not to make any holes in the skin.

Mix the chopped herbs with the softened butter.  rub this on the meat
Under the skin.

Place chicken in pan. Preheat oven to 350 degrees.  Season chicken with
salt and pepper inside and out and then, squeeze lemon juice on chicken
(place lemon halves and rest of the rosemary sprigs in the chicken cavity.
Cook until juices run clear or leg joint is very mobile. About 1 hour 10
minutes.  Time will depend on size of chicken.


Date: Tue, 16 Feb 1999 13:26:04 -0500
From: renfrow at skylands.net (Cindy Renfrow)
Subject: Re: SC - capons in casselys.

>So did anyone try the capon redaction challenge? What were your results?
>Could someone please translate it (so I can see where I went wrong!)

XXVIII. For to make capons in casselys.
Nym caponys and schald hem nym a penne and opyn the skyn at the hevyd (1)
and blowe hem tyl the skyn ryse from the flesshe and do of the skyn al hole
and seth the lyre of Hennyn and zolkys of heyryn and god powder and make a
Farsure (2) and fil ful the skyn and parboyle yt and do yt on a spete and
rost yt and droppe (3) yt wyth zolkys of eyryn and god powder rostyng and
nym the caponys body and larde yt and roste it and nym almaunde mylk and
amydon and mak a batur and droppe the body rostyng and serve yt forthe.

Pegge's Notes:
(1) head
(2)stuffing
(3) baste

>Lucretzia

For to make capons in castles (?)
Take capons and scald them take a pen and open the skin at the head and
blow them till the skin rise from the flesh and do off [remove] the skin
all whole and seethe the flesh* of Hens and yolks of eggs and good powder
and make a Stuffing and fill full the skin and parboil it and put it on a
spit and roast it and baste it with yolks of eggs and good powder roasting
and take the capon's body and lard it and roast it and take almond milk and
wheat flour and make a batter and baste the body roasting and serve it
forth.

*Pegge's glossary gives "lyre" as meaning 'the fleshy part of meat'. It
also means 'mixture' from the word 'lye'.

You're making 2 birds from one.  Fill the empty skin with a mixture of
hen's flesh, egg yolks, & spices.  This is parboiled & placed on a spit &
roasted, & basted with egg yolks mixed with spices.

The skinned capon is larded & roasted, & brushed with a batter of almond
milk & wheat flour.  The batter will form a crust.

Cindy Renfrow
renfrow at skylands.net


Date: Mon, 14 Feb 2000 12:00:51 -0500
From: Philip & Susan Troy <troy at asan.com>
Subject: Re: SC - SC RE: New Worlds Food Rant/ Counter Rant Summation

Lorix wrote: 
> "Decker, Terry D." wrote:
> > I did serve turkey for my wife's birthday in the manner of Master Martino by
> > substituting turkey for the chicken in his Chicken in Orange Sauce, where
> > the bird is roasted, then served with an orange sauce made from the juice of
> > 3 bitter oranges and a pinch of cinnamon (I had to use navel oranges and the
> > juice of half a lemon since Seville oranges never seem to make it to
> > Oklahoma).  It sounds a little strange, but it actually enhances the flavor
> > of the bird.
> 
> <assumes begging pose> Is it possible M'lord that you could send me the period
> recipe for this dish.

Here's Platina's version, probably modelled on Martino's:

De Honesta Voluptate et Valetudinae, Book VI, Chapter 17--

"17. Pullus Assus
Pullum bene deplumatum exinanitum et lotum assabis; asso atque in
patinam imposito, antequam refrigerat, aut succum mali citrei aut
acrestam cum aqua rosacea saccharo ac cinnamo bene trito infundes,
convivisque appones."

Mary Ella Millham's translation:

"17. Roast Chicken
Roast a chicken which is well plucked, gutted and washed, and when the
roast is placed in a dish before it cools, put lemon juice or verjuice
on it with rose water, sugar and well-ground cinnamon, and serve it to
your guests."

Note: Millham includes the information that Platina translates Martino's
term "pomarancie" (orange) as "mali citrei", roughly "honey-sweet
lemon". It may be that citrei refers to a citrus fruit, of which the
most commonly known was the lemon, but I don't know why Millham seems to
feel that while Platina actually meant oranges, she translates it as lemons.

Platina squeezes sour orange juice on a number of foods, in fact, with
excellent results in some of the fried seafood dishes. This chicken dish
is wonderful, too, though: we had it at an event a couple of weeks ago.
The trick is to take the chickens hot from the oven, drain off the
juice/drippings, and skim it, and add it back to the birds with the
other ingredients, which the bird absorbs as it cools.  

Adamantius


Date: Mon, 14 Feb 2000 13:31:23 -0600
From: "Decker, Terry D." <TerryD at Health.State.OK.US>
Subject: RE: SC - SC RE: New Worlds Food Rant/ Counter Rant Summation

> "17. Roast Chicken
> Roast a chicken which is well plucked, gutted and washed, and when the
> roast is placed in a dish before it cools, put lemon juice or verjuice
> on it with rose water, sugar and well-ground cinnamon, and serve it to
> your guests."

Essentially Martino's recipe.  I used the version from The Medieval Kitchen
and tried their substitution of adding 1/2 a lemon to three sweet oranges to
make a more bitter sauce.  I used about 1/8 teaspoon of fresh grated
cinnamon.  No sugar was added because the oranges were already sweet.  1
Tablespoon rosewater which is all I had on hand.

> Note: Millham includes the information that Platina translates Martino's
> term "pomarancie" (orange) as "mali citrei", roughly "honey-sweet
> lemon". It may be that citrei refers to a citrus fruit, of which the
> most commonly known was the lemon, but I don't know why Millham seems to
> feel that while Platina actually meant oranges, she translates it as
> lemons.
> 
> Adamantius
 
I think this may be one of those places where Platina was at a loss for a
Latin translation.  The citrei refers to the citron (citreum), which was the
first citrus fruit introduced to the Mediterranean around 325 B.C. as a
result of Alexander's conquests.  Introduced later, lemons tend to be
sweeter than citrons, so they were referred to as malum citreum.  Oranges
were unknown to the Romans and therefore have no direct translation into
Latin.

Milham being a classicist, translates the Latin correctly, but provides the
footnote to relate the Platin's recipe to its source in Martino and to
reconcile what was stated, "lemons", with what was meant, "oranges".  Had
Dr. Milham translated "mali citrei" as "oranges" it would have reflected
badly upon her scholarship.  By properly translating the term, then
explaining it in a footnote, she maintains the academic integrity of her
work.

Bear


Date: Fri, 7 Jul 2000 08:50:14 EDT
From: ChannonM at aol.com
Subject: SC - Re: A Child's View of Platina

Last night for dinner, I prepared two recipes from Platina- Roast Chicken and 
Risotto. 
My 3 sons were lapping it up which tells me that the recipes will be widely 
recieved.  I commented to my husband that "You know the recipes will be well 
recieved when your children eat Platina and love it."

My oldest son (6 yrs) cried out "Oh no! Not platina mom!"

At the time he had no concept of what Platina was and thought it was some 
yucky food ingredient I didn't tell him about. ROFLMAO.
We explained who Platina was and when he wrote the recipes that we were 
eating, he thought that was really cool.

Here are the recipes I used.

Roast Chicken
(P)Make a roast from whatever meat you want this way; if it is old, when it 
has boiled a while, take it out of the pot and lard it, and have it turned 
over the fire until it is well cooked, but if it is tender,like veal and kid 
cook it without boiling the same way as above. Wash in boiling water capons, 
pheasants, kid partridges and whatever wild meat requires roasting, well 
plucked and dressed. After they are rinsed and garnished to stimulate 
appetite with fragrant herbs, pepper, and finely chopped lard, have them 
cooked on a hearth on a slow fire, but when you see theat they are nearly 
cooked, sprinkle salt with bread crumbs all over them, after the fire has 
been increased more than before and the spit turned with a faster turning 
hand. Then take the meat off at once, let the steam go away, and serve to 
your guests.

6 deboned chicken breasts* ( bones used for stock for risotto)

Combine .5 cup (or less) lard,
Rub chicken with lard, then sprinkle with 
 .125 cup rosemary, .125 cup thyme, .125 cup oregano finely chopped 

Roast 350 degrees 10-15 minutes. 

Combine 1 cup toasted bread crumbs, 1.5 tsp salt and sprinkle over almost 
cooked chicken. Increase heat to 400 degrees and crisp the chicken for about 
10 minutes. 

Allow to cool and serve.

* This choice was to accomodate the cooking conditions. The feast is being 
served at the Pennis War, with a relatively primitive kitchen. I felt 
pre-portioned breast meat would ease serving, portion control
and would be reasonable in price compared to capon. I would be more inclined 
to use capon for a private feast prepared in a better kitchen for fewer 
people.


Arborio rice-
(P)We have spoken enough about individual ingredients; now finally the cooks 
summon me to food preparations.Cook clean, washed groats in chicken broth for 
a long time, and when it is cooked, transfer part to a dish. When it has 
cooled a little, put in three egg yolks combined with saffron, and again 
transfer to the pot and sprinkle with spices.
Rice in whatever Broth you want- season rice in the same way as groats. Some 
eliminate the eggs, but this should be you own choice.

7 cups rich chicken and veal stock (boil chicken bones, skin and 2-3 lbs veal 
bones in 3 quarts water till reduced to 7 cups)
2 cups arborio rice
fresh cracked pepper to taste, salt (although the recipe doesn't call for it 
specifically, it is a welcome addition and I believe can be inferred from 
comments in other recipes)
pinch of saffron threads well crushed
Bring stock to a boil. Add to rice  half cup at a time until rice is firm to 
the bite. Half way through cooking add saffron. Season to taste.

Hauviette

<the end>
Edited by Mark S. Harris	roast-chicken-msg	16 of 16