SC - Greetings and Chicken

[Wendy]

Greetings.  I have been a quiet observer for a couple of weeks now and
have finally decide to write and say hi.

I have been in the SCA for about a year and a half.  I really enjoy
helping in the kitchen and have recently had my first feastocrat
experience.  We were cooking for 200 people.  I was in charge of one
remove and three others each had a remove (I really DON'T recommend
this!)  I had many compliments on on dish and even had a request for the
recipe.  Unfortunately I don't really know if it is period.  It seems to
be and no one has told me otherwise yet. (I prepared it once before at a
small event)  I am going to print it at the end of my message and
welcome any comments.

I really enjoy cooking, but not research.  If anyone who does enjoy
research wants to send me recipes and period references I will prepare
them (eventually) and let you know what everyone thinks.  I will also
certainly give you credit.

That's all I really have to say except that more will come later!

Here is the recipe for the chicken.  The recipe originally comes from
Issue No. 2 of Cuisine magazine (May '97) under the name Robin Hood
Chicken (yuck).  I have scaled it up to allow for a batch large enough
for 5 chickens or roughly 30 pieces of legs with the back attached.  I
don't recommend making batches larger than this because the ingredients
have a tendency to separate and you must keep mixing it as you go.  This
is difficult with a really large batch.  Trust me, I've tried it.

Herb Roasted Chicken (one)

7 T. olive oil
3 T. fresh garlic, minced
3 T. coarse sea salt
2 T. fresh rosemary needles, chopped
1 t. fresh ginger root, minced
1 T. black pepper
1/4 t. cayenne pepper
Zest and juice of 1/2 lemon
1/4 cup fresh parsley, chopped

Mix these together to form a liquidy paste.  Wash chicken and blot dry.
Separate chicken skin from the meat to form a pocket.  Smear paste
between skin and meat.  Rub a small amount on the outside as well.
Allow to sit for 8 to 12 hours.
Bake this at 425 on rack in your roaster with water in the lower area to
keep the chicken moist.  Use enough water so it won't be all gone when
you are done, but no so much that the chicken touches it.  In most pans
about 1/4 - 1/2" is good.  Allow about 50 minutes for the legs and
backs, or 18 min per pound for a whole bird.  I test by internal
temperature.  Go for 160.


Herb Roasted Chicken (five)

2 1/4 cup olive oil
1 cup fresh garlic, minced
1 cup coarse sea salt
1/2 cup fresh rosemary needles, chopped (one 25g pkg. works)
1 1/2 T. fresh ginger root, minced
1/4 black pepper
1 1/4 t. cayenne pepper
Zest and juice of 2 1/2 lemon
1 1/4 cup fresh parsley, chopped


Caitlin ingen Dalaig



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