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Hotchpot de Poullaine
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Take your chicken, dismember it, and fry it lightly in lard.
Take a bit of grilled bread and some chicken livers, steep in
wine and beef broth, and boil with your meat. Grind ginger,
cassia and grains of paradise, and steep in verjuice. It
should be clearish black and not too thick.
Le Viandier de Taillevent 1375-90, France
Source: Barony of Calafia Outdoor Cooking Guild
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As prepared by Beathog:
Brown chicken pieces in olive oil. Meanwhile, toast some bread and soak in
wine and beef broth. Finely mince chicken livers and add to chicken pot with
wine mixture. Cook until chicken is done. Remove chicken to serving platter.
Add verjuice to the sauce in the cookpot and ginger, cinnamon and grains of
paradise to taste. Bring the sauce to a boil, allow to thicken slightly and serve
over chicken.
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