Chikenes Farsyd
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "Chikenes Farsyd". [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:

Chikenes Farsyd. Scall chikens breke the skyne at the necke byhynd & blow hym at the skyn a ryse fro the flesch draw hem chop of the heddys wesch hem take farsure of fat porke sodyn pekyd & hewyd small with yolkes of eyron & hard yolkes cromyd small safron & salt do to gedyr & fasse youre chikens ther with by twyne the flesch & the skyn & blonge hem in hote broth then make hem smoth with thy the safron lye undyr the skyn then perboyle hem a lytyll & rost hem yf wilte endore hem & serve hem forth or els serve hem as they ben.

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. []

[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
rice
pork
yolks
eggs
saffron
salt
broth

[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 "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?wagst:160>. Accessed on April 19, 2024, 8:42 pm.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?genty:9>. Accessed on April 19, 2024, 8:42 pm.