Chicken In the Oven
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from An Anonymous Andalusian Cookbook (Andalusia, 13th c. - Charles Perry, trans.), entitled "Chicken 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:

Chicken In the Oven. Take a cleaned, plump chicken and put it in a pot. Throw in a spoonful of fresh oil and half [a spoonful] of murri naqî', pepper, a piece of Chinese cinnamon, and eggyolks -- whole, as if they had been found in the chicken. Then you put the lid on the pot and place it in the oven, and when it is known to be cooked and done, take off the lid and empty it out for what ...
[Some text has been dropped in the MS our copyist copied.]



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]

To bak chekyns tak chekins clene skaldid and truse them as short as ye may colour them with saffron and salt them then couche them in coffins and take salt lard of pork and dice it smale and melleit with vergious saffron and good poudurs and couche them in coffins and close them and bak them and serue them. [A Noble Boke off Cookry]

[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
oil
pepper
cinnamon
seafood


[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:330>. Accessed on October 23, 2019, 12:44 am.

Searchable index of "A Noble Boke off Cookry". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?noble:65>. Accessed on October 23, 2019, 12:44 am.




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