A Stuffed Dish of Chicken (Cooked) in the Oven
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Introduction
This entry is a re-creation of a recipe from An Anonymous Andalusian Cookbook (Andalusia, 13th c. - Charles Perry, trans.), entitled "A Stuffed Dish of Chicken (Cooked) in the Oven". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

A Stuffed Dish of Chicken (Cooked) in the Oven. Clean a plump chicken and pound its giblets, its liver, and its heart well; add to these ten eggs and spice it and adjust the salt. Stuff the chicken with this and sew it up, put it in a pot and throw on top spices, pepper, salt, and three spoonfuls of oil. Take one spoonful from the stuffing with which you filled the chicken, beat it with three eggs and cover the pot with it, dot it with eggyolks and send it to the oven until it is browned and the stuffing is wrinkled. Take out the chicken onto a dish and put around it the stuffing, garnish it with eggyolks, cut rue over it, sprinkle it with fine spices and present it, God willing: praise be to Him, there is no Lord but He.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

Chekyns Farsed. Breke the skynne At the necke behynd And blow hym that the skyn may a ryse from the flesh draw them washe hem clene and chop of the hedys. Take the lene of ffatte porke sothyn and hackyd small with rawe yolkys of eggys and harde yolkys mynsyde small and rasyns of Curance and other powders & herbys perboyled and hewd small and put yn saferon and salt do to gethur all thes and stuffe thy chekyns ther with betwene the flesh and the skyn and plumbe them in hote broth and then make them smoth with thy hands that the stuff lye evyn ondur the skyn than perboyle them a lytill then rost them And serue them furth. [Gentyll manly Cokere (MS Pepys 1047)]

Chik farsed. Take a faire chek, and skald him, and breke the skyn (as sone as he is scalded) in the necke behinde, and blowe him, And cast him in faire water, and wassh him; and then kutte of the hede and nek, and lete the ffete be on al hole, and draw him clene; and then pike faire parcelly, and parboile hit; And then take hard yolkes of eyron, and hewe hem and the parcelly togidre, and fressh grece, and caste there-to pouder of ginger, peper, a litel saffron and salt, And put al in-to the Chike, and put hit on a Spitte; And thenne late him roste, and serue forth. [Two Fifteenth-Century Cookery-Books]

To mak hennes enforced tak hennes or yonge pulletts and blow them at the brest then tak stuffur that is mad with pork boiled and grond and alay it with herd yolks of egge put ther to pounded guinger raissins of corrans and salt it and fors the hennes between the skyne and the body and rost him and endore them yallowe or grene and serue it. [A Noble Boke off Cookry]

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. [Libro di cucina / Libro per cuoco]

POULTRY STUFFED ANOTHER WAY. Take your hens and cut out their crops, then scald and pluck, and be careful in plucking them that the skin is not torn; then do them again in water, then take a thin sharp blade and slip it between the flesh and the skin, and blow in it: then split them between the shoulders and do not make too large a hole, and pull out the innards, and leave the skin on the thighs, wings, neck up over the whole head and the feet. And to make the stuffing, take mutton, veal and pork and chicken meat; chop it all together coarsely, then grind in a mortar, and whole eggs with it and good fine cheese and good powdered spices and just a little saffron, and salt to taste. Then fill your chickens and sew up the hole, and from the remainder of your stuffing make balls the size of woad-balls, and put on to boil in beef bouillon or in good boiling water, with lots of saffron, and do not let it boil too strongly or they will fall to pieces; then put them on a good slender spit. And to make them golden, take lots of egg-yolks and beat them well with a little ground saffron, and gild them; and if you want them to be green, grind up green herbs and then lots of well-beaten egg-yolks passed through the sieve into the greens, and with it coat your poultry when it is cooked as well as your meatballs. And set up your spit or pot where your gilding is, and throw your gilding all along their length, and put back on the fire two or three times, until your gilding takes; and be careful that your gilding does not get too much heat or it will burn. [Le Menagier de Paris]

Stuffed capon. [Take] chickens boiled in water and wine. Make a stuffing of meat, eggs and herbs and put it in the body of the boiled chicken. Make a cooking liquid of pepper, saffron and other herbs, add enough wine and make it [into a] thin [sauce]. Pull it off [the fire] when it is done. [Wel ende edelike spijse]

Stuffed chicken. Take your chickens, cut their throats, scald and pluck them, and make sure that the skin is sound and whole. Do not refresh it in water. Take a pipe of straw or other material, insert it between the skin and the flesh, inflate the skin, slit it between the shoulders without making too large a hole, and leave attached to the skin the thighs, feet, wings, and neck including the head.

To make the stuffing, take raw mutton, veal, pork and pullet dark meat, chop them all together, and crush them in a mortar with some raw eggs, good harvest cheese, good Spice Powder, just a bit of saffron, and salt to taste. Fill your chickens and restitch the hole. From the rest of your stuffing make quenelles shaped like cakes of woad. Cook them in beef broth and boiling water with plenty of saffron. Make sure that they do not boil so vigorously that they fall apart.

Spit your chickens and quenelles on a very thick [thin?] iron spit. Glaze them with green or yellow. For the yellow glaze, take plenty of egg yolks, beat them well with a bit of saffron, and put the glaze on a plate or other dish. If you wish green glaze, crush greens with the eggs. After your chicken and quenelles are cooked, put the spit on the dish where the glaze is, throw the glaze all over, and put it back on the fire until the glaze sets. Do this two or three times. Make sure that the fire is not so big that the glaze burns. [Le Viandier de Taillevent]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

chicken
liver
eggs
salt
pepper
oil
rue


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "An Anonymous Andalusian Cookbook". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?anony:109>. Accessed on December 15, 2019, 3:11 am.

Searchable index of "Gentyll manly Cokere (MS Pepys 1047)". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?genty:9>. Accessed on December 15, 2019, 3:11 am.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:328>. Accessed on December 15, 2019, 3:11 am.

Searchable index of "A Noble Boke off Cookry". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?noble:27>. Accessed on December 15, 2019, 3:11 am.

Searchable index of "Libro di cucina / Libro per cuoco". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libro:57>. Accessed on December 15, 2019, 3:11 am.

Searchable index of "Le Menagier de Paris". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?menag:448>. Accessed on December 15, 2019, 3:11 am.

Searchable index of "Wel ende edelike spijse". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?welen:60>. Accessed on December 15, 2019, 3:11 am.

Searchable index of "Le Viandier de Taillevent". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?viand:65>. Accessed on December 15, 2019, 3:11 am.




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