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Recipe For Roast chickens

This is an excerpt from An Anonymous Andalusian Cookbook
(Andalusia, 13th c. - Charles Perry, trans.)
The original source can be found at David Friedman's website

Recipe for Roast Chickens. Take young, fat chickens, clean and boil in a pot with water, salt and spices, as is done with tafaya; then take it out of the pot and pour the broth with the fat in a dish and add to it what has been said for the roast over coals; rub this into the boiled hen and then arrange it on a spit and turn it over a moderate fire with a continuous movement and baste it constantly, until it is ready and browned; then sprinkle it with what remains of the sauce and use. Its nutrition is nicer than that of livestock meat, and more uniform; in this way one also roasts the other birds.


Other versions of this recipe:

To roast a chicken nice and tender (Das Kuchbuch der Sabina Welserin)

A Hen Roasted in the Oven (An Anonymous Andalusian Cookbook)

Dish of Chicken When it is Roasted (An Anonymous Andalusian Cookbook)

Roast capons (Le Viandier de Taillevent)

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