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To boile chickins
Strayne your broth into a pipkin, & put in your Chickins, and skumme them as cleane as you can and put in a peece of butter, and a good deale of Sorrell, and so let them boyle, and put in all manner of spices and a lyttle verjuyce pycke, and a few Barberies, and cutte a Lemman in peeces, and scrape a little Suger uppon them, and laye them uppon the Chickins when you serve them up, and lay soppes upon the dish.
-- Thomas Dawson, The Good Huswife's Jewell, 1596
To serve 8:
- 8 chicken pieces
- 1 large bunch greens, roughly chopped
- 1 lemon
- 1/2 cup dried cranberries
- 1L chicken stock
- 2 tblsp butter
- 1 tblsp sugar
- 1 tblsp verjuice
- 2 blades mace
- 1/2 tsp ginger
- 1/2 tsp cinnamon
- pepper
To serve 40+:
- 40 chicken pieces
- 5 large bunches greens, roughly chopped
- 5 lemons, peeled and then sliced
- 2.5 cups dried cranberries
- 6L chicken stock
- 200g butter
- 1/2 cup sugar
- 1/2 cup verjuice
- 10 blades mace
- 1 tblsp ginger
- 1 tblsp cinnamon
- 1 tsp pepper
Boil chicken pieces in stock until nearly cooked. Add lemons, cranberries, sugar, verjuice, spices. Simmer 15 minutes, then adjust sugar/verjuice/pepper to taste.
5 minutes before serving, add greens. They only need just long enough to make them softish. They don't need to be cooked to death.
Serve with a slotted spoon, to avoid having too much juice.
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