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Recipe For "hunchbacked" chicken

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 "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.


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