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Capons in Concy (Capons in Confit)
Capons in Concy (Capons in Confit) is a traditional Medieval recipe for a classic dish of roasted and boiled chicken served in a sauce of stock, bread and shredded egg whites with seasonings that's garnished with boiled egg yolks and ground cloves. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Capons in Confit (Capons in Concy).
prep time
20 minutes
cook time
55 minutes
Total Time:
75 minutes
Serves:
6
Rating: 
Tags : Sauce RecipesSpice RecipesChicken RecipesFowl RecipesBread RecipesBritish RecipesEnglish Recipes
Original Recipe
>Capons in Confit
(from A Forme of Cury)
Ꞇe capos +̅ ɼoſt ē ryꝫꞇ oꞇe þꞇ þey be noꞇ alf ynowꝫ anꝺ ewe em ꞇo gobeꝯ and caſt hē in a poꞇ. ꝺo þꝯꞇo clene brot· eeþ em þat þey be tenꝺur · ꞇa breꝺe +̅ þe self broꞇ anꝺ ꝺrawe iꞇ ỽp y ferꝯ · ꞇa ſtɼong pouꝺo ᷑ +̅ afro +̅ alꞇ +̅ caſt þꝯꞇo · ꞇa ayrō +̅ eeþ ē arꝺe. ꞇa ouꞇ þe ꝫolꝯ anꝺ hewe þe white· ꞇa þe poꞇ fɼo þe fyre +̅ caſt þe wiꞇe þꝯinne · meſſe þe ꝺiꝯ þꝰwꞇ +̅ lay þe ꝫoles aboue ole anꝺ flourꝯ iꞇ wꞇ clowes · +̅ ꝯue iꞇ forꞇ·
Translation
Capons in Confit
Take your chickens and roast them until they are hot, but only half cooked. Cut into serving pieces then place in a pan and add fresh stock. Bring to a boil and cook until tender. Take
bread and the cooking stock and mix together until thick. Season with strong powder, saffron and salt. Take eggs and boil until hard. Remove the yolks, whole and shred the whites finely. Take the pot from the fire and add the egg whites. Serve the dish and lay in the yolks, whole, and dust with cloves.
Modern Redaction
Ingredients:
1 oven-ready capon or large chicken
1l fresh chicken stock (should be clarified before use)
100g breadcrumbs
1 tbsp
powder fort
1/2 tsp
saffron threads
salt, to taste
6 hard-boiled eggs
ground cloves, to garnish
Method:
Dot the chicken with a little butter, place in a roasting tin and transfer to an oven pre-heated to 200°C. Roast for about 45 minutes, or until the bird is half done then remove from the oven.
Allow to cool slightly then slice all the meat off the bird. Arrange the meat in a pan and pour over the chicken stock. Bring to a simmer, cover and cook for about 30 minutes, or until the meat is done through. Remove the meat slices and set aside to keep warm.
Strain the liquid into a clean pan and work in the breadcrumbs. Bring to a simmer and cook until the sauce has thickened. Lightly crush the saffron in a mortar then pour over about 2 tbsp of the thickened stock. Work this into the saffron to release as much flavour as possible then stir the mixture back into the pan along with the powder fort and salt, to taste.
Separate the whites and yolks of the eggs. Shred the whites finely then take the sauce off the heat and stir in the whites.
Arrange the chicken meat in a dish and pour over the sauce. Arrange the egg yolks attractively, dust with ground cloves and serve.
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
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