Gilded Chicken
1 Chicken, whole or portionss (boneless if possible)
Egg yolks, beaten
Roast the chicken until done.
Remove from oven, brush with egg yolk, and return briefly to the oven until the glaze is set, approx. 1 minute.
Don't overcook - the chicken should be yellow, not brown.
Repeat the process for a brighter shade.
Note: Whole chickens with the breast bones removed would be ideal for this dish.
Chickenes Endoryed
Scall chykenes, draw out the brest bone with thy fynggers, save the flesch and the skyn hole.
Rost hem till they be thorow, then endore hem with yolkez of eyron.
When the endoryng ys stiff and hard let hem rost no more.
Endore kydez in the same maner.
From An Ordinance of Pottage
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