[Sca-cooks] Chicken for feast

[Amanda Blackwolf]

So, the dough lid comes off before serving right? Is it best to carve the
chicken in the kitchen or let them carve at the tables (I'm thinking the
kitchen)?
----- Original Message -----
From: "david friedman" <ddfr at daviddfriedman.com>
To: <sca-cooks at ansteorra.org>
Sent: Thursday, March 27, 2003 2:24 PM
Subject: [Sca-cooks] Chicken for feast (was: Question)


> Amanda Blackwolf wrote:
>
> >It does look yummy, but I must admit, I'd feel better if there was better
> >documentation than a cookbook printed in 1964. So, if you were wanting to
> >roast chicken, for feast.....what would be your choice? I'm leaning
toward
> >roasting the things, then making sauces to go with it, but if I'm doing
the
> >same w/ roast pork, will that be too much?
>
> My favorite period thing to do with whole chickens is Capon Stewed:
> stuff chicken with parsley, sage, rosemary, thyme, and hyssop, put in
> pot (on wooden splints, so it doesn't stick) with more herbs and
> wine, seal lid on pot with dough, and cook, either in oven or on
> stovetop. Serve with a sauce of wine, chicken drippings, sugar, and
> currents. 15th c. English; full recipe in the Miscellany.
>
> Elizabeth of Dendermonde/Betty Cook
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