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126 To Roast A chicken Nice And Tender


This is an excerpt from Das Kuchbuch der Sabina Welserin
(Germany, 16th century - V. Armstrong, trans.)
The original source can be found at David Friedman's website

126 To roast a chicken nice and tender. Recipe from Doctor Mosser. Slaughter the chickens, as many as you will, like so: You should wring their heads with your hands and also lay them on the ground until they are entirely dead, and you should neither stick them nor bleed them. Afterwards, when they are dead, take them and beat them like a partridge, then eviscerate them and do not let them get wet with water or anything else and lard them well and stick them on a spit, until the fat runs out. After that take the spit down and heat the fat and place the spit in a vertical position and pour that from underneath inside the chicken and not on the outside and let it roast, then you have a good roasted chicken.

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Other versions of this recipe:

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

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

Recipe for Roast Chickens (An Anonymous Andalusian Cookbook)

Roast capons (Le Viandier de Taillevent)




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