This seventeenth-century recipe is from Ockley in Surrey. The original suggests: “Take 12 chickens, which have been fattened for a week. When they are plucked and drawn, split them in halves down the back so that you have two dozen halves for your dish... ” The dish is unforgettable, both for its appearance and because it is delicious, a fine dish for a dinner party.
Rub the chicken halves with the seasoned flour. Lay them, cut side down, in baking tins. Put a knob of butter on each and roast at
Meanwhile, cook the grated carrot in
Fry the onions in
Stir until very hot. Pile the rice on to a large, flat serving dish and keep hot until the chickens and carrot are ready. As soon as they are cooked, arrange the chicken halves up the sides of the mound of rice, the leg of each half pointing upwards. Put small heaps of carrot between the chicken pieces and top each heap with
©1980 The Estate of Elizabeth Ayrton