[Sca-cooks] Re: Looking for Farced type chicken.

[Louise Smithson]

> Serena da Riva asked:
> I was wondering if there are any farced chicken
recepits that involve deboning the chicken before you
stuff them so that you can slice the chicken  and have
a pretty looking slice of chicken with the stuffing in
the middle.

This recipe from Libro di cucina/ Libro per cuoco
(14th/15th c.) may be what you are looking for:

LVII. Polastri pini e boni.
Se tu voy fare polastri pieni per XII persone, toy li
polastri infilali e poy li pella ben mondi, e poy
trazi fuora quello dentro; poy toy una libre de
mandole ben monde e ben maxenate e colate; toy in fina
viij caxe passi ben dolze e toy XII ova; toy
petrosemolo e mente e altre herbe bone e lavale ben e
pestale ben con lo chaxo, e toy tre onze de specie non
zafaranate, e toy le herbe el caso e l' ova insiema e
fa pastume e distempera con lo late de la mandola e fa
ch' el sea el  pastume a modo de quello delle
fritelle; e poy toy li polastri ben lavati e ben mondi
e implili in fra pelle e carne e dentro, e po' li
chossi bene fino che il pastume non esca e serà bono.

LVII. Hen stuffed and good.
If you want to make stuffed hens for 12 persons take
the hens and thread on a skewer and then the skin well
peeled, and then pull forth from within (debone, leave
the skin intact, thread on a skewer?); then take a
pound of almonds well peeled and crushed and strained;
take in total 8 cheeses strained well sweet and take
12 eggs; take parsley and mint and other good herbs
and wash well and paste well with the cheese, and take
three ounces of spices without saffron, and take the
herbs and cheese and eggs together and make a paste
and temper with the almond milk and make that it is a
paste in the mode of that of a fritter, and then take
the chicken well washed and peeled and stuff in
between the skin and the meat and within, and then
close well so the filling does not come out and it
will be good.

* My understanding is that the skin is loosened from
the chicken and the bones pulled out (may also just
mean the innards). The chicken is then stuffed inside
and between the skin and the meat, making essentially
a large chicken sausage.  The only reference to
cooking method is that of “infilare” to skewer, which
appears to indicate that the resultant “chicken” is
skewered and roasted.


Helewyse


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