Title: chicken-legs-msg
Subject: Period dishes using (inexpensive) chicken legs.
Author: Edited by Mark S. Harris
Last saved by: Mark S. Harris
Keywords: medieval, SCA, feast, chicken, leg, thigh, recipe, bird, inexpensive, cheap

chicken-legs-msg - 5/14/09

Period dishes using (inexpensive) chicken legs.

NOTE: See also the files: chicken-msg, chck-n-pastry-msg, duck-goose-msg, roast-chicken-msg, Turkeys-a-GB-art, Gos-Farced-art, cheap-meats-msg, birds-recipes-msg.

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    Mark S. Harris                  AKA:  THLord Stefan li Rous
                                          Stefan at florilegium.org
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Date: Tue, 17 Feb 2009 12:22:42 -0500
From: chawkswrth at aol.com
Subject: [Sca-cooks] How do you like your chicken?
To: sca-cooks at lists.ansteorra.org

When it comes to Feast planning, we all worry about staying inside the budget, especially the protein portion of the meal. 
Right now, chicken leg quarters are at an excellent price, here. One can sometimes pick up a bagful at 59 cents a pound, if one knows when and where to look.

So, here you, the Head Cook, have all this wealth of chicken thighs and legs. 

What would you do with it?

Helen

Date: Tue, 17 Feb 2009 12:33:44 -0500
From: Guenievre de Monmarche <guenievre at erminespot.com>
Subject: Re: [Sca-cooks] How do you like your chicken?
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

I almost always serve thighs/legs if I'm going to do a braised, stewed or
baked chicken dish that's not based on whole chicken, just for the cost and
because the meat is a little more forgiving cooking-time wise (breasts are
so easy to dry out).. For instance, *Ein gut spise der h?enren* (A good food
of hens) - Chicken with pear and quince sauce, from Ein Boke von Guter
Spise <http://cs-people.bu.edu/akatlas/Buch/buch.html>,

or a Cameline Bruet from Taillevent, are both good using thighs, especially
boneless thighs for ease of serving/eating. Alternatively, I've recieved
good reviews from simply salting/roasting drumsticks and serving with a
savory sauce on the side.

Guenievre

Date: Tue, 17 Feb 2009 13:33:05 EST
From: euriol at ptd.net
Subject: Re: [Sca-cooks] How do you like your chicken?
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

I have taken advantage of the chicken leg quarters a couple of times now. I have both baked and grilled the pieces, having separated the drumsticks from the thighs the night before.

I will take a large cooler and line it with an appropriate sized clean plastic bag. Place the chicken pieces in the bag and as a layer is formed have someone season it with what is appropriate for the recipe I'm using.

The bag helps to keep the seasoning and liquids contained and makes clean-up easier.

This is a nice, low cost protein for lunches at events when you serve it with sauces on the side.

I plan on doing this again for the event I'm cooking for at the end of May.

Euriol

Date: Tue, 17 Feb 2009 13:40:11 -0500
From: Amy Cooper <amy.s.cooper at gmail.com>
Subject: Re: [Sca-cooks] How do you like your chicken?
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

Mmmm... Pomegranate Chicken was the first thing that came to mind (see
http://www.bayrose.org/recipes/pomegranate_chicken.html - not sure if it is
a definitive redaction of Romania, but sounds like what I had previously).
Or another favorite of mine is HG Cariadoc's Another Crust for Tame
Creatures - very good for dark meat. What about Icelandic chicken?

I also like the idea of roasting simply and serving with a variety of
sauces...

Ilsebet

Date: Tue, 17 Feb 2009 13:23:02 -0600 (CST)
From: "Pixel, Goddess and Queen" <pixel at hundred-acre-wood.com>
Subject: Re: [Sca-cooks] How do you like your chicken?
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

On Tue, 17 Feb 2009, chawkswrth at aol.com wrote:
<<< You get to choose. What is your favorite time period and location?
Helen >>>

14th c. English is my preference. ;-)

Hennys in bruet from Forme of Cury:

VII - HENNYS IN BRUET. Schullyn be scaldyd and sodyn wyth porke and grynd 
pepyr and comyn bred and ale and temper it wyth the selve broth and boyle 
and colowre it wyth safroun and salt it and messe it forthe.

I will admit that I left the pork out but it still tasted good.

Margaret FitzWilliam

Date: Tue, 17 Feb 2009 12:00:17 -0800
From: David Friedman <ddfr at daviddfriedman.com>
Subject: Re: [Sca-cooks] How do you like your chicken?
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

<<< When it comes to Feast planning, we all worry about staying inside 
the budget, especially the protein portion of the meal.
Right now, chicken leg quarters are at an excellent price, here. One 
can sometimes pick up a bagful at 59 cents a pound, if one knows 
when and where to look.
So, here you, the Head Cook, have all this wealth of chicken thighs and legs.

What would you do with it?

Helen >>>

Al-Baghdadi's Madira can be done with chicken and is pretty good. 
Zirbaya from the Andalusian cookbook is a bit odd to modern 
tastes--sweet--but good. Andalusian Chicken, from the other 
Andalusian cookbook, is tasty. Barmakiyya, which I'm very fond of, 
can be made with chicken.

For non-Islamic, Mirause of Catalonia, from Platina, is yummy. We did 
it as one of our contributions to a potluck at a recent event and, 
alas, there was none left for us to take home.  Another Crust of Tame 
Creatures, also from Platina, is interesting--a chicken and fruit pie.

All of those are in the Miscellany, webbed on my site.
-- 
David/Cariadoc
www.daviddfriedman.com

<the end>

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