[Sca-cooks] Redon-Medieval Kitchen-chicken w/ sour orange

[Decker, Terry D.]

While I don't have the Redon recipe which is from Master Martino, I have
this version from Platina, who was using Master Martino's recipes.  Latin
did not have a word for oranges so Platina used the word for lemons instead.


Bear

> "17. Roast Chicken
> Roast a chicken which is well plucked, gutted and washed, and when the
> roast is placed in a dish before it cools, put lemon juice or verjuice
> on it with rose water, sugar and well-ground cinnamon, and serve it to
> your guests."

Essentially Martino's recipe. I used the version from The Medieval Kitchen
and tried their substitution of adding 1/2 a lemon to three sweet oranges to

make a more bitter sauce. I used about 1/8 teaspoon of fresh grated
cinnamon. No sugar was added because the oranges were already sweet. 1
Tablespoon rosewater which is all I had on hand.

> I remembered to purchase the chicken and the sour oranges,
> but forgot the
> book has gone back to the library.  Can someone owning the
> book help me out
> with the recipe for chicken with sour orange juice?  I think
> it is not much
> more than cook the chicken and serve with the juice poured
> over as sauce,
> but I'd greatly appreciate a reminder of any other
> ingredients/details.
>

> Bonne
>