Gut Spice*

Categories:	14th Century   chicken   Meat   German
Original Source:	Ein Buch von guter Spise
Secondary Source:	Alia Atlas translation
Cook:	unknown
Meeting Date:	0000-00-00
Serves:	8 Use the slider to adjust the recipe to the correct number of servings

Ein Gut Spice
Take hens. Roast them, not very well. Tear them apart, into morsels, and let them boil in only fat and water. And take a crust of bread and ginger and a little pepper and anise. Grind that with vinegar and with the same strength as it. And take four roasted quinces and the condiment thereto of the hens. Let it boil well therewith, so that it even becomes thick. If you do not have quinces, then take roasted pears and make it with them. And give out and do not oversalt.

Steps

1. Cooked the chicken 3/4 of the way in the oven. Cool it down and then rip into bite size pieces.
2. Roast the pears. I would use a juicy cooking apple like a Cortland next time. The pears/apples should be nice and tender when roasted.
3. Mix the bread crumbs, ginger and pepper and vinegar to a thick paste.
4. Take the chicken and cook them the rest of the way in about 4-5 cups boiling water. I chose to interpret the fat in the boiling water as chicken fat. You can try to add butter if you choose - I would only add 2-4 tblsp. at most.
5. After the chicken has boiled, add the apples/pears chopped coarsely and the bread crumb mixture. DO NOT POUR OFF THE WATER YOU BOILED THE chicken in. Slow boil till thick and all the flavors have had a chance to blend - 30 minutes or do. Add a little water if it becomes to thick.

Note

I left out the anise and replaced the quinces with pears.

Although it did not specifically say so, I chopped the apples/pears coarsely.