SC - Re: Easy period soups?

[Stefan li Rous]

> At 9:46 AM -0400 9/29/00, ChannonM at aol.com wrote:
> >How's about "Kloken honer"
> >
> >from an Early XIII CEntury Norther European Cookbook (from Cariadoc's
> >Collection)
> >
> >recipe 23
> >Broet of chicken
> >One should take an entire cheicken and cut it in two and let it cook in a pot
> >without water on the coals. Then add to the broth chopped herbs of parsley,
> >mint, pepper and lard and vinegar and salt.
> >
> >I suspect that it is "and let it cook in a pot WITH water on the coals",
> >considering there is no medium to cook it in first.

To which Cariadoc wrote:
> On the with/without issue, is it possible that you are using a well 
> closed pot and the chicken is cooking in its own juices, so to speak?

I wondered about this, too. However would you get enough juice out of
the chicken before the chicken burned from being in contact with the
pot? When I've done this at home, I've usually added at least a little
water, figuring the water would eventually boil off leaving the chicken
broth, but by that time there should be enough chicken juice to keep
it from burning.

I'd like to hear more opinions/experiences on this.

- -- 
Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas           stefan at texas.net
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