This was redacted for the Virtual cooking challenge #1 – Capouns in councy XXIL – The Forme of Cury which was posted on the SCA Virtual Classroom and Artisan Display.
Sylvie’s redaction of Capouns in Councys XXII
1 whole chicken
4 cups chicken broth, divided
2-3 thick slices of french bread
¼ tsp table salt
¼ tsp powder fort (black pepper, cinnamon, nutmeg, mace, ginger, etc.)
1 pinch saffron
3 hard boiled eggs
Sprinkle of ground cloves
Hard boil eggs. Separate the whites and the yolks. Dice the whites fine. Keep yolks whole. Set aside.
Spatchcock chicken and then set it on a rack in a baking pan. Bake this at 450F for 20 minutes. Let it cool then remove meat from bones. Set bones aside. Cut meat into ½” cubes and put this in a lidded pot. Add 2 cups of broth. Cover with the lid. Cook this over medium heat for 10 minutes.
While that is cooking, break bread down into ½” chunks. Grate pieces that are too big. Cover this with the remaining 2 cups of broth.
When chicken is done boiling add bread and broth mixture to the pot. Also add salt, powder fort, and saffron. Cook this on low for another 15-60 minutes. Right before serving add whites to chicken mixture. Stir to combine.
To serve, ladle chicken mixture into bowl, add one whole yolk and then sparsely sprinkle this with ground cloves.
- Eggs at 240 feet above sea level take more than 10 minutes to become hard boiled. Bring water to a boil, add eggs, boil for.. Try 13-15 minutes next time.
- I think this could be made using a rotisserie chicken and skip the whole baking part. Remove the skin and bones and use the meat only.
- I found that ¼ tsp salt and powder fort was not enough. This should be increased next time.