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GELYNE IN DUBBATTE




Source of Recipe


Chepstowe


Recipe Introduction


(Roast chicken in wine)
Authentic 15th century recipe (Harleian)

Take an Henne, and rost hure almoste y-now, an choppe hyre in fayre pecys, an caste her on a potte; an caste þer-to Freysshe broþe, & half Wyne, Clowes, Maces, Pepir, Canelle, an stepe it with þe Same broþe, fayre brede & Vynegre: an whan it is y-now, serue it forth.


List of Ingredients




1 roasted chicken, in pieces
3 cups chicken broth
2 cups sour grape juice or red wine
½ tsp. each of cloves, mace, pepper, and cinnamon
¼ cup bread crumbs
½ tsp. vinegar

Recipe



Bring 2 cups of the broth, the juice, and the spices to a boil, then reduce heat to a simmer. In a separate pot, bring the remaining broth to a boil. Add bread crumbs and vinegar, stirring well until mixture is smooth. Remove from heat and add to the broth and juice, stirring until well blended. (you may wish to use a blender ) Pour over chicken pieces in a casserole dish and bake at 190°C (gas mark 5) for 45 minutes.
Serves 4 -6.