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Chyckenys in Caudel (Chickens in Caudle)
Chyckenys in Caudel (Chickens in Caudle) is a traditional Medieval recipe for a classic dish of chickens boiled in broth that are served either as they are (or in pies) with a sauce madeof the cooking broth thickened with egg yolks and flavoured with ginger and brown sugar. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Chickens in Caudle (Chyckenys in Caudel).
prep time
20 minutes
cook time
140 minutes
Total Time:
160 minutes
Serves:
4–6
Rating: 
Tags : Sauce RecipesSpice RecipesChicken RecipesFowl RecipesBritish RecipesEnglish Recipes
Original Recipe
Cyens cauꝺel·
(from A Forme of Cury)
cyos +̅ boyle ē in goꝺe brot +̅ ꞅam ē ỽp · þēne ꞇa ꝫoles of ayro rawe +̅ þe broꞇ +̅ alye iꞇ to gyꝺꞅe · ꝺo þ ᷑inne pouꝺo of ꝫ̅ꝫ̅ · +̅ sug ynow · afꞅo +̅ salt +̅ set iꞇ ou ꝰ þe fyrꝯ wꞇ ouꞇ boyllyng +̅ sꝯue þe cyens ole oþeɼ y bꞅoe +̅ lay þe ewe anowaꞅꝺ·
Translation
Chickens in Caudle:
Take chickens, boil them in good broth [until done] and arrange them together. Then take raw egg yolks and the broth and mix it together. Add therein powdered ginger and sugar, enough saffron and salt and set it over the fire without boiling and serve the chickens whole or in pies and pour over the sauce.
Modern Redaction
Ingredients:
2 small chickens
2l
gode broth (made without breadcrumbs)
4 egg yolks
1 tsp ground ginger
1 tbsp brown sugar
salt, to taste
Method:
Place the chickens in a large pot, pour over the broth and bring to a boil. Cover the pot and cook for about 2 hours, or until the chickens are cooked through and tender (top up with water as needed).
Strain the stock into a bowl and measure out 600ml. Beat the egg yolks in a bowl, whisk in the hot stock then pour into a pan. Season with the ginger, sugar and salt then bring to a gentle simmer (do not boil) and cook gently until thickened.
Arrange the chickens on a serving dish, pour over the sauce and serve.
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
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