Recipe for "Hunchbacked" Chicken
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 "Recipe for "Hunchbacked" Chicken". [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:

Recipe for "Hunchbacked" Chicken. Take a big, plump hen, the biggest and plumpest there is, clean it well, and break it in the middle of its back until a hump protrudes. Then peel three heads of garlic and pound them well with salt [last 2 words not in published Arabic text], and throw on pepper, cinnamon, lavender, Chinese cinnamon, and some murri. Break over that four eggs and beat well with it. Skin [the chicken] and divide it into two halves; clean a head of garlic, peel it and put part of the egg and part of the garlic in the chicken's back between the skin and the meat, and do this carefully so as not to break the skin, then finish the egg and garlic and enlarge the chicken's hump. Then sew up any place where the filling tries to escape, then put the chicken in a pot of its own size and put on it a little water, two spoonfuls of oil, one of murri, and a little hand-grated thyme. Break two eggs over the pot and send it to the oven. When it is cooked and browned, spread a dish with citron leaves and put the chicken on top of the leaves after removing the stitching, and its back appears on top so that the hunchback is evident. Garnish it with cut-up eggyolks, cut rue over it, sprinkle it with fine spices, and use it.



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]

[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
garlic
salt
pepper
cinnamon
lavender
eggs
seafood
oil
thyme
citron
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:76>. Accessed on August 17, 2019, 2:36 pm.




Home : Recipes : Menus : Search : Books : FAQ : Contact