Organic Medieval Style Chicken (Serves 4 to 6) Created by Nick Fisher.
Ingredients
This receipe uses Eversfield Organic Chicken available from the online shop.
1 Organic Eversfield Chicken (4-5lbs)
- 1 large onion, sliced
- ¼ pint vinegar
- 1 tbsp brown sugar
Stuffing
- 4 oz fresh breadcrumbs
- 8 oz prunes, soaked, stoned and chopped
- salt and pepper
- pinch of cinnamon
- pinch of ground mace
- 2 teaspoons mixed herbs
- 1 tablespoon suet
- 2 tablespoon lemon juice
Method
- Mix together all the stuffing ingredients, then stuff the chicken cavity with it, securing it firmly.
- Put the stuffed bird into a large saucepan with the sliced onion, season to taste, barely cover with water
- Add the vinegar and sugar and bring to the boil and cover. Simmer very slowly for about 2-2 ½ hours. Allow to cool in the broth and skim the top when cool.
- When needed, lift the chicken from the pan, straining well. Place in a large dish and reserve the stock. Remove all the skin from the bird.
- To make the sauce, melt the butter in a small pan, add flour, cook for 1 minute.
- Add stock slowly, stirring until smooth and creamy.
- Add lemon juice and seasoning.
- Cover the bird with lemon sauce and sprinkle the lemon peel all over. Leave in a cold place.
- Before serving, garnish with parsley, prunes and lemon slices.
Sauce
- 1 oz butter
- 1 oz flour
- ¾ pint chicken stock
- 1 tablespoon lemon juice
Garnish
- Finely grated peel of 2 lemons
- 12 stoned prunes
- 1 lemon thinly sliced
- 2 oz roughly chopped parsley
Recipe created by Nick Fisher
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