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Chykenys in hocchee (Stuffed Chickens Cooked in Broth)
Chyckenys in hocchee (Stuffed Chickens Cooked in Broth) is a traditional Medieval recipe for a classic dish of chickens stuffed with grapes, herbs and garlic that are boiled in water or broth and served sprinkled with powder douce spice blend. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Stuffed Chickens Cooked in Broth (Chyckenys in hocchee).
prep time
40 minutes
cook time
90 minutes
Total Time:
130 minutes
Serves:
4–6
Rating: 
Tags : Spice RecipesHerb RecipesChicken RecipesFowl RecipesBritish RecipesEnglish Recipes
Original Recipe
Cyens occe ·
(from A Forme of Cury)
Ꞇ cyens +̅ ſcalꝺ ē · ꞇae ꝑſel · +̅ auge wꞇouꞇē eny oþꝯe erbes · ꞇa garle +̅ gꞅapꝯ +̅ ſtop þe cyens ful +̅ eeþ ē goꝺe bꞅoꞇ · ſo þat þey may eſely be boyleꝺ þꝯinne · meſſe ē +̅ caſt þꝯꞇo pouꝺo ꝺouce.
Translation
Stuffed Chicekns Cooked in Broth
Take chickens and scald them. Take parsley and sage without any other herbs. Take garlic and grapes and stuff the chickens full and boil them in good broth. So that they may be easily boiled therein. Serve them and sprinkle over powder douce.
Modern Redaction
Ingredients:
1 chicken
1 small bunch of parsley, chopped
leaves from 1 sprig of sage, choppe
4 garlic cloves, peeled and chopped
1 small bunch of black grapes
2 tsp
Powder douce
Method:
Bring a pan of water to a boil, add the chicken and cook for 15 minutes. Drain the chicken then set aside to cool until it can be handled. In a bowl, mix together the parsley, sage, garlic and grapes. Use this mixture to stuff the chicken then truss the bird so that the stuffing cannot escape.
Bring a pan of water to a boil, add the bird and cook for about 90 minutes, or until done through and tender.
Drain the bird, arrange on a serving dish, scatter over the powder douce and serve.
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
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