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Chykens in Hocchee




Source of Recipe


the web


Recipe Introduction


Circa 14th century.


List of Ingredients




3 1/2 lb chicken
4 T parsley
1 1/2 t sage
1 t marjoram
1 3/4 t thyme
3/4 oz = ~10 cloves garlic
1/2 lb red grapes
2 10.5 oz cans conc. chicken broth + 2 cans water

powder douce: 1 t sugar, 1/4 t mace, 1/4 t cinnamon

Note that all herbs are fresh.



Recipe



Clean the chicken, chop parsley and sage fine then mix with herbs in a bowl. Herbs are fresh, measured chopped and packed down. Take leaves off the fresh marjoram and thyme and throw out the stems, remove as much stem from parsley as practical. Add garlic cloves whole, if very large halve. Add grapes, and thoroughly but gently mix with the herbs. Stuff the chicken with the herbs, garlic and grapes. Close the bird with a few toothpicks. Place chicken in pot with broth and cook on stove top over moderate heat 1/2 hour, turn over, another 1/4 hour (in covered pot).


Serve on platter with powder douce sprinkled over