chickens in good broth, and rese the thyys and
the wyngys & the brestys. Take mylke of
almonds unblanched; draw up withe the same brothe
& poudyr of canell & a perty of wyne,
sygure, saffron, & salt. Do hit togedyr yn a
pott; set on the fyre. Stere hit when hit boyles.
Sesyn hit up with poudyr of gyngyr & verjus.
Lay the chikenys hote yn disches. Have yolkes of
eyron soden hard, and fryed a lytyll; couch on
aboute the wyngez & the thyes.
- --14 4 inch twigs of
- --3 to 4 tbs of
whole dried sage
- Almond milk:
- --Two cups whole
almonds, finely ground
- --40 oz Can Chicken
- --1/4 cup White
- 28 hard boiled eggs, sliced
in half longwise
- 1 tbs cinnamon
- 1/2 tsp saffron threads
crushed to 1/8
- 1/2 tbs Kosher salt
- 1/2 cup red wine
the broth and the ground almonds, draw up a milk,
adding the zinfandell
Clean and rinse the chickens, removing the
giblets & garbage. Rub the birds
inside and out woth Kosher salt. Put a twig of
rosemary and a lemon into each
bird. Rub and sprinkle the sage on the birds.
cover with foil and bake at 375
degrees. After a while remove the foil and rotate
the pans in the oven to brown the birds. when
done remove the birds, and let them rest 10 to 15
minutes, no more. Set them on platters, setting
the eggs around them.
While the birds are browning, heat the almond
milk, adding the sugar, spices,
and wine and bring to a light boil. wwhen it has
boiled for a while and
everything is dissolved, remove from heat.
When the birds are ready, serve the sauce in
bowls alongside the birds.
||I blew it
on the verjuice, I forgot to make it ahead of
time, and so I left it out. The sauce was served
in bowls on the side, and the chickens were
roasted with lemon and rosmary and sage. It is
not exactly to the original, but it was damn
good, and people were demolishing the chickens.
They did not come back at all! They were loudly
praised, and people were making those noises like
Meg Ryan in the "restaraunt orgasm"
scene from "Sleepless in Seattle" as
they ate them!
Some raved about the sauce, some did not. But I
The original recipe calls for adorning the birds
with the sauce, and piecing
the chickens. I did not remove the wings and legs
and thighs, because the bird
were falling apart all by themselves. I cooked
them 4 to a large foil roasting
pan covered with foil, and they cooked in about 3
inches of their own juices,
like they were cooked in a clay pot, and just as
tender and juicy. (I lucked out on these
chickens. I plan on going back to that butcher