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Chicken-Candy-art - 3/10/17


"Pyande or Chicken Candy" by Baroness Lucia de Enzinas.


NOTE: See also the files: Pynade-art, honey-msg, Fun-w-Sugsr-art, Cypriot-Sugr-art, Candying-art, Candy-Making-art, candied-peels-art, Bakng-w-Sugar-art, Roses-a-Sugar-art.





This article was added to this set of files, called Stefan's Florilegium, with the permission of the author.


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Thank you,

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

stefan at florilegium.org



You can find more of this author's work on her blog at: https://meddlingmedlars.wordpress.com


Pyande or Chicken Candy

by Baroness Lucia de Enzinas


Ever since I first cracked open the intimidating Take a Thousand Eggs or More by Cindy Renfrow, I wanted to make some of the stranger dishes.


Pynade, is like peanut brittle but uses chicken and pine nuts instead of peanuts.


Most people make the version for lent, or without chicken. Chicken adds moisture so it is harder to get the sugars to the hard crack stage without burning–especially when using honey instead of sugar.


If you remove the dish from heat before the honey reaches 300F it is still a kind of sweet and (not very) sour chicken dish people seem to like so it is worth experimenting with.


Pynade. Take Hony & gode pouder Gyngere, & Galyngale, & Canelle, Pouder pepir, & graynys of parys, & boyle y-fere; than take kyrnelys of Pynotys & caste ther-to; & take chyconys y-sothe, & hew hem in grece, & caste ther-to, & lat sethe y-fere; & then lat droppe ther-of on a knyf; & if it cleuyth & wexyth hard, it ys y-now; & then putte it on a chargere tyl it be cold, & mace lechys, & serue with other metys; & if thou wolt make it in spycery, then putte non chykonys ther-to.

Two Fifteenth-Century Cookery-Books




* 2 Chicken breasts

* Oil for cooking

* 1 cup pine nuts

* 1 tsp galingale, ground

* 1 tsp ginger, ground

* 1 tsp cinnamon, ground

* Pinch black pepper, ground

* Pinch of grains of paradise, ground

* 1 cup honey


1) Fry chicken breasts in oil until cooked through, then chop chicken very small, and lie meat on cutting board to cool and drain. Too much moisture left in meat at this stage will change the dish.


2) In a dry skillet toast the pine nuts with the spices on a low heat.


3) Add chicken pieces and stir, coating the chicken liberally.


4) Pour honey into skillet and simmer, stirring constantly, until honey reaches just over 300 degrees or hard crack stage. The honey will change colour from golden to brown, and smell like candy.


5) Quickly pour honey mixture onto non-stick baking mat, or parchment paper, and let cool.


6) Finished product should look like "chicken brittle", break into pieces to serve.



Copyright 2016 by Michelle Enzinas. <menzinas at gmail.com>. 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