Ganze Hühner, bei denen nur die Brustknochen entfernt wurden, wären hierbei die ideale Wahl, da das Orginalrezept genau dieses verlangt; allerdings könnte es etwas schwierig sein, solange Ihr kein ausgebildeter Koch oder Metzger seid oder einen solchen kennt, einen solchen Vogel in rohem Zustand zu berkommen. Euer Metzger kann Euch möglicherweise helfen, so mag es der Mühe wert sein, ihn zu fragen. Andernfalls solltet Ihr der Vorgehensweise des mittelalterlichen Rezeptes folgen: das Huhn zuerst abbrühen, dann den Brustknochen entfernen, dabei die Haut intakt und die anderen Knochen an ihrem Platz lassen. Wenn Ihr Euch nicht so abentheuerlustig fühlt, denkt daran, daß diese Art des 'Vergoldens' in der mittelalterlichen Kochkunst sehr verbreitet war, und daß man so jedes Stück eines Huhnes, ob mit Knochen oder ohne, zubereiten kann. Vergeßt lediglich nicht, die Haut nicht zu entfernen, wie es das Rezept rät.
Scall chykenes; draw out the brest bone with thy fynggers; save the flesch & the skyn hole. Rost hem till they be thorow, then endore hem with yolkez of eyron. When the endoryng ys stiff & hard let hem rost no more. Endore kydez in the same maner.
Scald chickens; draw out the breast bone with your fingers; keep the flesh & skin hole. Roast the chicken until done, then glaze it with egg yolks. When the glaze is stiff & hard let it roast no more. Glaze kids (goats) in the same manner.
Hieatt, C.B.: An Ordinance of Pottage; A Boke of Gode Cookery
This chicken recipe is based on a 15th century recipe for roast chicken "gilded" with a basting of egg yolks. I have added to the original recipe by stuffing the chicken with whole cloves of garlic.
In her book Food and Feast in Medieval England, P.W. Hammond presents a strong case for the prevalence of garlic in the diet of the lower classes. She shows garlic and onions being purchased in quantity by households who did not grow their own, and analyses a number of period recipe books to show that large amounts of leeks, onions, garlic, and cabbage were used in pottages and other dishes prepared for the lesser members of the household. Literary evidence for the use of garlic can be found in both The Shepherd's Play - part of the Chester Mystery Cycle - and the 14th century moral tale "How the Plowman learnt his Paternoster". In both sources, garlic is listed as a staple food for the shepherd or yeoman plowman.
At medieval feasts, only the higher ranking guests were served every dish, lower ranking guests and household members ate the leftovers after their betters had been served. I felt that stuffing a chicken with garlic would add to the savor of the meat - as carved at the high table - and also provide an inexpensive and filling staple for those below the salt who made their meal from the leftovers.
Take a chike, and drawe him, and roste him, and lete the fete be on, and take awey the hede: then make batur of yolkes of eyron and floure, and caste thereto poudre of ginger, and peper, saffron, and salt, and pouder hit faire til hit be rosted y nough.
A Boke of Kokery, Harleian Manuscript #4016, ~1450; Elaina de Sinistre, The Stewpot Period Culinary Guild (SCA)