Gelyne in Brothe (Harleian MS, 4016) - photo to be posted soon
Take rawe hennes, chop hem, caste hem into a potte; cast to fressh broth Wyne, parcelly, oynons myced, powder of peper, clowes, Mace, saffroun, and salt; then stepe brede with vinegre and be same broth, and draw hit thorgh a streynour, and cast it thereto, and lete boyle ynogh; And caste thereto pouder ginger, and sesone hit vp, & serue forth.
Gelyne in Brothe (Hen in Broth)
For this recipe one can use two chicken legs with backs attached.
ingredients
2 Chicken Legs,
1.5 Cups of chicken broth; otherwise use water (boiling action will create broth from the fats and skins of the legs)
1 Cup white wine. (I used red wine as this is what I had, however to make it more favourable cut it back to a 1/2 cup and mix a half cut of water to the wine).
1 slice of dark bread - breadcrumbs will do, and for those, like myself that have problems digesting wheat, substitute 1.5 Tablespoons of corn starch.
1 Teaspoon wine vinegar
1/2 small cooking onion, minced (finely chopped will also work)
1 Teaspoon salt
dash of pepper - I substituted long pepper
pinch of saffron
1/4 Teaspoon clove powder. Be careful not to exceed the amount as this is an over powering spice
1/2 Teaspoon of mace powder
1 Teaspoon ginger powder.
Instructions
Put all ingredients into covered pot and bring to boil, than reduce heat and simmer for 20 to 30 minutes or until chicken is tender. You may want to check the interior temperature of the legs, and make sure that it reads 70C or greater. When cooked remove chicken.
To thicken broth for sauce, soak bread in 1 teaspoon of wine vinegar and a bit of the broth. Grind bread mixture to a paste, or pass through a strainer. Breadcrumbs work just a good. Or you may wish to mix corn starch in about 4 tablespoons of cold water. Add it to the broth in the pot and bring to boil until desired thickness of sauce is achieved. Serve hot with chicken, or pour over chicken. Serves 2.
Acknowledgement: Take a Thousand Eggs or More - Second Editions Vol. one.
