Chicken in Hocchee

Herb and Garlic-Stuffed, in Broth26

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 the chicken with parsley, sage, grapes, and between half and a whole head of garlic, each clove being peeled. Sew up the vent, and simmer in meat stock. When dished, sprinkle with