Bruette Saak

Chicken in a Clear Spiced Broth33

Preparation info

    • Difficulty

      Easy

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • 1 lb/450 g chicken meat, cubed
  • ½ pt/300

Method

Place the chicken in ¾ pt/450 ml water, bring to the boil, skim, and simmer for 30 minutes.

Strain the chicken stock, rinse the chicken, place in a clean pan with half the stock,