Hens in Gauncelye

Chicken in a Creamy Garlic and Saffron Sauce37

Preparation info

    • Difficulty

      Medium

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • 1 × 2 lb/900 g roast chicken
  • 1 pt/

Method

Remove the meat from the chicken and cut into cubes.

Grind the garlic with a little of the milk, add the remaining milk, the chicken and saffron, and simmer for 10 minutes.

Scald the yolks with a little of the hot milk, return to the pan, and stir, without boiling, until it has thickened, then serve.