Chickens in Ale Broth
|
1 chicken, cut-up |
10-20 threads of Saffron |
2-3 cups of water | ¼ cup unseasoned breadcrumbs |
¼ - ½ tsp. black pepper, ground |
1 can or bottle of ale |
2-3 tsp. powdered ginger |
Place cut-up chicken into pot and cover with water. Bring to a boil, reduce heat and let simmer until the chicken is cooked, approximately 30-40 minutes. Remove the chicken. Bring broth to a boil and add remaining ingredients, stir regularly until sauce is thickened to desired consistency. Place chicken back into sauce for an additional five minutes then serve.
Works Referenced:
- Austin, Thomas, comp. Two Fifteenth-Century Cookery-Books. N.p.: Early English Text Society, 1888. Google Books. Web. 21 June 2012. <http://books.google.com/books?id=t0Te8MaCmpoC>
Friedman, David D., ed. A Collection of Medieval and Renaissance Cookbooks. S.l.: S.n., 1991. Print.compiled by Duke Cariadoc of the Bow and Duchessa Diana Alena
Renfrow, Cindy. Take a Thousand Eggs or More: A Translation of Medieval Recipes from Harleian MS. 279, Harleian MS. 4016, and Extracts of Ashmole MS. 1439, Laud MS. 553, and Douce MS. 55, with More than 100 Recipes Adapted for Modern Cookery. Unionville, NY: Royal Fireworks, 1997. Print.