Chickenes Endoryed
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Original RecipeGilded Chicken (from An Ordinance of Pottage)Chickenes endoryed. Scall chykenes; draw out the brest bone with thy fynggers; save the flesch & the skyn hole. Rost hem till they be thorow, then endore hem with yolkez of eyron. When the endoryng ys stiff & hard let hem rost no more. Endore kydez in the same maner. Translation: Gilded Chicken. Scald chickens; draw out the breast bone with your fingers; keep the flesh & skin hole. Roast the chicken until done, then glaze it with egg yolks. When the glaze is stiff & hard let it roast no more. Glaze kids (goats) in the same manner. 
Modern RedactionIngredients:
Chicken, whole or in pieces, and boneless if possible (see note below) Method:Roast the chicken until done then remove from oven, brush with egg yolk, and return briefly to the oven until the glaze is set (this takes 1 minute or less). Don't overcook — the chicken should be yellow, not brown. Repeat the process a few times for a brighter shade. NoteWhole chickens with just the breast bones removed would be the ideal choice here, as that is what the original receipt specifically asks for. These, however, are virtually impossible to obtain. Otherwise, be prepared to follow the procedure as described in the Medieval recipe — scald the chicken in hot water first, then pull out the breast bone through the neck opening, whilst leaving the skin intact & the other bones in place. This takes quite a bit of practice to get to work first time, but becomes much easier with practice. |
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