Chickens Farced

Preparation info
    • Difficulty


Appears in
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About


  • 1 large oven-ready free-range chicken
  • 3 hard-boiled egg yolks
  • 1 small tin chopped pork


Insert the fingers at both ends to separate the skin from the flesh. Originally this was done by blowing into a cut in the neck, to inflate the skin.

Mix the remaining ingredients to form a smooth paste, and insert this evenly between the skin and the flesh, then truss for roasting (see below and