Chicken in Broth
1 Chicken, roasted and in pieces
710ml (25 floz) Chicken stock
455ml (16 floz) Grape juice
110g (4oz) Breadcrumbs
½ tsp Cloves
½ tsp Mace
½ tsp Pepper
½ tsp Cinnamon
½ tsp Wine Vinegar
Bring half of the stock, the juice, and the spices to a boil, then reduce heat to a simmer.
In a separate saucepan, bring the remaining stock to a boil.
Add breadcrumbs and vinegar, stirring well to produce a smooth mixture.
Remove from heat, add to the stock and juice, stirring until thickened.
(If lumpy use a food processor or blender.)
Pour over chicken pieces in a casserole dish
Bake in a preheated oven at 190°C: 375°F: Gas 5 for 45 minutes.
Serves 4-6.
Gelyne in Dubbatte
"Take an Henne, and rost hure almoste y-now, an choppe hyre in fayre pecys, an caste her on a potte, an caste ber-to Freysshe brobe, and half Wyne, Clowes, Maces, Pepir, Canelle, an stepe it with be Same brobe, fayre brede and Vynegre: an whan it is y-now, serue it forth."
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