Chykonys in Bruette
PERIOD: England, 15th century | SOURCE: Harleian MS. 279 | CLASS: Authentic
DESCRIPTION: Boiled Chicken in Ale Sauce
Take [an] Sethe Chykonys, & smyte hem to gobettys; than take Pepir, Gyngere, an Brede y-grounde, & temper it vppe wyth the self brothe, an with Ale; an coloure it with Safroun, an sethe an serue forth.
- Austin, Thomas. Two Fifteenth-Century Cookery-Books. Harleian MS. 279 & Harl. MS. 4016, with extracts from Ashmole MS. 1429, Laud MS. 553, & Douce MS 55. London: for The Early English Text Society by N. Trübner & Co., 1888.
2. Add water to the pot, bring to a boil, reduce heat, and simmer, covered, for thirty minutes or until chicken is cooked through and tender. Remove from heat.
3. With a basting nozzle or ladle, draw off 3/4 cup of the broth in the pot.
4. In a saucepan, over medium heat, combine broth, ale and spices. Stir in bread crumbs, bring to a boil, reduce heat, and simmer, stirring occasionally, for about five minutes.
5. Arrange chicken pieces on a serving platter, and pour the sauce over them.
Serves four to six.
Notes on the Recipe:
In this dish, bruette might be a broth-based sauce rather than a soup or stew. I have chosen to brown the chicken before boiling it.
Chykonys in Bruette is featured in In Festo Sancte Trinitatis in Cena
A Boke of Gode CookeryRecipes from A Newe Boke of Olde Cokery
Chykonys in Bruette © 2000 Rudd Rayfield | This page © 2000 James L. Matterer
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