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Henne in Bokenade (Hen in Sauce)

Henne in Bokenade (Hen in Sauce) is a traditional Medieval recipe for a classic dish of boiled chicken cooked in a verjuice, herb and spice sauce. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Henne in Bokenade (Hen in Sauce).

prep time

20 minutes

cook time

70 minutes

Total Time:

90 minutes

Serves:

8

Rating: 4.5 star rating

Tags : Spice RecipesHerb RecipesChicken RecipesFowl RecipesBritish RecipesEnglish Recipes



Original Recipe




Henne in Bokenade

(from Harleian MS 279)



Vele, kede, or henne in Bokeande. 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.



Translation


Stewed Veal, kid, or hen in Sauce. Take Veal, Kid (goat), or Hen (chicken), and boil it in water, or else in fresh broth, and cut it into pieces, and pick it clean; and then draw the same broth through a strainer, and cast into it Parsley, Sage, Hyssop, Mace, Cloves, and let it boil till the flesh is done; then set it from the fire, & mix it up with raw egg yolks, and cast into it powder Ginger, Verjuice, Saffron, & Salt, & then serve it forth for a good meat.

Modern Redaction


Method:

Place the chicken in a large pot and add just enough water or fresh chicken broth to cover. Bring to a boil then reduce to a simmer and continue cooking until the meat is tender and falling from the bone.

Remove the chicken from the broth and allow to drain and cool. Pick the meat from the bones, discarding the fat and skin, and cut into large chunks. Place the meat in a separate large pot then strain the broth to discard all meat, fat, etc. Add just enough broth to the chicken in the pot to just cover the top of the meat. Then add the herbs a bring to a boil before reducing heat. Beat in the egg yolks, spices, and vinegar and simmer until thick.

Serve as a main meat dish.