Schyconys with the Bruesse (Stewed Chicken)

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Schyconys with the Bruesse (Stewed Chicken)

Schyconys with the Bruesse (Stewed Chicken) is a traditional Medieval recipe for a classic stew or chicken and beef in a herbed broth that's served on toasted bread. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Stewed Chicken (Schyconys with the Bruesse).

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

6–8

Rating:

Tags : Herb Recipes Beef Recipes Chicken Recipes Fowl Recipes Bread Recipes British Recipes English Recipes

Original Recipe

Schyconys with the Bruesse

(from Harleian MS 279)

Schyconys with the bruesse. Take halfe a dosyn Chykonys, & putte hem in-to a potte; þen putte þer-to a gode gobet of freysshe Beef, & lat hem boyle wyl; putte þer-to Percely, Sawge leuys, Saurey, noyt to smal hakkyd; putte þer-to Safroun y-now; þen kytte þin Brewes, & skalde hem with þe same broþe; Salt it wyl.

Translation

Stewed Chicken. Take one half dozen chickens, & put them into a pot; then add a good piece of fresh beef, and let them boil well; add parsley, sage leaves, savory, not too small chopped; add saffron; then cut toast into pieces, & scald them with the broth; salt it well.

Modern Redaction

Ingredients:

1 chicken, cut in portions
900g roasting beef, cut in large pieces
1 tbsp parsley
1 tsp sage
1 tsp savory
1 tsp salt
pinch saffron
4 pieces of toasted bread, cut in thin strips or triangles

Method:

In a large pot cover the chicken and beef with water and bring to the boil. Reduce heat, stir in spices, and allow to simmer until the chicken is tender.

Place the bread pieces on serving platter; pour a little of the broth over the bread, then place chicken pieces and beef on top.