Chykenes in Grauey (Chickens in Gravy) is a traditional Medieval recipe for a classic dish of chickens boiled in broth where the broth is made into an almond milk, sweetened with sugar, spiced and served as a gravy for the chicken pieces. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Chickens in Gravy (Chykenes in Grauey).
Take chickens and prepare it in the same manner [as rabbits in gravy] and serve them forth.
Modern Redaction
Ingredients:
1 chicken, jointed into serving pieces
1l Gode Broth (without breadcrumbs)
150g blanched almonds
2 tbsp golden caster sugar
1/2 tsp ground ginger
powdered sugar, for dusting
ground ginger, for dusting
Method:
Place the chicken pieces in a pan with 600ml of the good broth. Bring to a simmer, cover and cook for about 30 minutes, or until the meat is tender. Remove from the pan, strain the stock and combine with the remaining broth.
Use this and the almonds to make an almond milk, according to the almond milk recipe. Strain the mixture and place in a pan with the caster sugar and ginger.
Bring to a simmer, add the rabbit pieces and cook for about 20 minutes, or until thickened. Turn into a serving dish, dust with powdered sugar and ground ginger then serve.
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