Chicken in Broth

Herb-Stuffed, in Saffron Stock21

Preparation info

    • Difficulty

      Medium

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Method

Stuff with parsley, sage or other suitable herbs, and grapes, simmer in water with saffron, then drain and serve sprinkled w