[Sca-cooks] Chicken for feast

[Mercedes/Stephanie]

Amanda - we have had disastrous results with sending whole chickens out to
the tables in the past.  Let's not do that, ok?

Mercedes

----- Original Message -----
From: "Amanda Blackwolf" <amandablackwolf at cox.net>
To: <sca-cooks at ansteorra.org>
Sent: Thursday, March 27, 2003 2:54 PM
Subject: Re: [Sca-cooks] Chicken for feast


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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