Crafts and Life

Hennys in bruet schullyn be schaldyd & sodyn wyþ porke;
& grynd pepyr & comyn, bred & ale, & temper it wyþ
þe selve broþ & boyle it, & colowre it wyþ safroun & salt
it, and mes it forþe.

1 boiling fowl, about 3 lbs, cut up, or 6 chicken legs.

2 strips bacon, blanched in boiling water for a few minutes.

1 cup  ale or beer (English 'bitter' if available), or half cup each ale or beer and chicken broth

1–2 slices bread (white or wholemeal)

1 tsp ground cumim

quarter tsp ground pepper

1 tsp salt, or to taste

optional: quarter teaspoon ginger, Pinch saffron

Chop bacon into small pieces and cook in a frying pan over medium heat until it has rendered a good deal of fat and is brown and crisp; remove and reserve bacon pieces, and brown the chicken in the fat. Meanwhile, steep spices and bread in ale or beer (and broth, if used). When the chicken is sufficiently brown, arrange it in a flameproof or ovenproof pan and add the bacon. Blend sauce ingredients – adding a little more liquid. If it looks too thick – and pour over chicken. Cover tightly, and simmer over low heat or in a 350° oven, about 30 minutes, checking every 10 minutes to see whether more liquid is required, and to stir. Salt to taste.

Taken from Pleyn Delit Medieval Cookery for Modern Cooks by Constance B Hieatt, Brenda Hosington and Sharon Butler