Chicken Broth (Brouet de Chapon) - Medieval Recipe

Ingredients:

• 1 capon or free-range chicken with its liver
• 100 g of unpeeled almonds
• 2 bottles of good red wine
• 7 cl of good red vinegar
• Lard (or fat of choice)
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cinnamon
• 1 small pinch of ground cloves
• Galangal powder (optional)
• ¼ cluster of long pepper, crushed in a mortar
• 4 or 5 maniguette seeds, crushed in a mortar or blended
  (Maniguette (Aframomum melegueta) is a perennial plant from the Zingiberaceae family, cultivated in sub-Saharan Africa. It produces brown pods with small seeds, often used as an aphrodisiac. Also called grains of paradise, Guinea pepper, or the "paradise plant", it belongs to the same botanical family as ginger.)
• Salt

Medieval Drinks:

In the Middle Ages, beverages were usually simple and adapted to the availability of local ingredients. Here are a few historical drinks that could complement this dish:

• Red Wine or Fruit Wine: Wine was the main beverage in medieval Europe, used both in cooking and drinking. A robust red wine would be ideal, as it was very popular during the period.

• Mead: This alcoholic drink made from honey, water, and yeast was widely consumed during the Middle Ages, especially in northern Europe. For a non-alcoholic option, you could opt for a honey-based drink similar to mead.

• Beer: Beer was more common in northern European regions (especially Germany and England), but it was still consumed throughout the Middle Ages. Medieval beers were often unfiltered and cloudier than modern beers.

• Herbal Waters: Infusions of herbs like mint, rosemary, or sage were common for medicinal or refreshing purposes. These beverages were widely consumed in everyday medieval life.

Preparation:

1. Cooking the Poultry:

   • Clean the capon or chicken and cook it in a large pot with the red wine and ½ liter of water. Add salt to taste.
   • Bring to a boil and skim off the foam. Then, reduce the heat to low and cook for about 30 to 45 minutes from the time it starts boiling for a chicken, or a bit longer if using a capon. Be sure not to overcook it.

2. Preparing the Sauce:

   • Once the poultry is cooked, drain it and cut it into pieces. Reserve one breast of the chicken or capon.
   • Blend the breast with the liver and the unpeeled almonds. Add some of the cooking liquid to achieve a thick consistency.
   • Bring this mixture to a boil and cook until it thickens slightly. If it becomes too thick, add a bit more of the cooking broth to adjust the consistency.

3. Preparing the Spices:

   • Grind or blend the whole spices (long pepper, maniguette) and mix them with the red vinegar.
   • Once the poultry and almond mixture has thickened to a sauce-like consistency, add the spice and vinegar mixture. Bring it back to a boil.
   • Taste and adjust seasoning with salt, and tweak the spice levels according to your preference.

4. Cooking the Poultry (Second Step):

   • Heat some lard (or fat of choice) in a pan and fry the poultry pieces until they are well-browned.
   • Drain them on a cloth or paper towels.

5. Serving:

   • Serve the poultry pieces covered with the thick sauce. You may accompany the dish with some bread to enjoy the full flavor of the sauce.

This dish is a true journey through time, where the complex flavors of spices and wine come together to offer a rich and flavorful brouet, faithful to medieval recipes. Accompanied by a good red wine, mead, or medieval beer, this meal will transport you back to the Middle Ages. Bon appétit!