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VELE, KEDE, OR HENNE IN BOKENADE




Source of Recipe


Chepstowe


Recipe Introduction


(herby chicken stew)
Authentic 15th century recipe (Harleian)

Take Vele, Kyde, or Henne, an boyle hem in fayre Water, or ellys in freysshe brothe, an smyte hem in pecys, an pyke hem clene; an þan draw þe same brothe þorwe a straynoure, an caste þer-to Percely, Sawge, Ysope, Maces, Clowys, an let boyle tyl þe flesshe be y-now; þan sette it from þe fyre, & a-lye it vp with raw yolkys of eyroun, & caste þer-to pouder Gyngere, Verious, Safroun, & Salt, & þanne serue it forth for a good mete.


List of Ingredients




1 whole chicken
fresh chicken broth (optional)
1 small bunch parsley, chopped
2 Tbs. chopped sage leaves
1 Tbs. chopped hyssop
1 tsp. each mace & cloves
1 dozen egg yolks, beaten
1 Tbs. ginger
½ cup red wine vinegar
pinch saffron
pinch salt

Recipe



Place the chicken in a large pot; cover with water or fresh chicken broth. Bring to a boil, reduce to a simmer, and continue cooking until the meat is tender & falling from the bone; remove from the broth & allow to drain & cool. Pick the meat from the bones, discarding the fat & skin, and cut into large chunks. Place meat in a separate large pot. Strain the broth & add just enough pot to just come to the top of the meat. Add the herbs & bring to a boil, then reduce heat; beat in the egg yolks, spices, and vinegar and simmer until thick. Serve as a main meat dish.
Serves 6-8

Originally a dish of stewed veal, Bokenade later consisted of chicken or kid (goat).