[Sca-cooks] Chicken for feast

[Amanda Blackwolf]

Ok, don't need our Chiurgeonate to be tooo busy.....I *did* say that I
thought the kitchen was the better place, LOL.

Amanda
----- Original Message -----
From: "Mercedes/Stephanie" <steldr at cox.net>
To: <sca-cooks at ansteorra.org>
Sent: Thursday, March 27, 2003 3:08 PM
Subject: Re: [Sca-cooks] Chicken for feast


> 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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>
>
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