Chykens in Hocchee or Spiced Chicken

Take chykens and scald hem. Take persel and sawge, with o+ er erbes; take garlec & grapes, and stoppe the chikenus ful, and see+ hem in gode broth, so + at + ey may esely be boyled + erinne. Messe hem & cast + erto powdour dowce.

Ingredients:

• 3 1/2 lb chicken
• 4 T parsley
• 1 1/2 t sage
• 1 t marjoram
• 1 3/4 t thyme
• 3/4 oz = ~10 cloves garlic
• 1/2 lb red grapes
• 2 10.5 oz cans conc. chicken broth + 2 cans water

Powder douce (Topping):

• 1 t sugar,
• 1/4 t mace,
• 1/4 t cinnamon

Method:

• Note that all herbs are fresh.
• Clean the chicken, chop parsley and sage fine then mix with herbs in a bowl. Herbs are fresh, measured chopped and packed down.
• Take leaves off the fresh marjoram and thyme and throw out the stems, remove as much stem from parsley as practical.
• Add garlic cloves whole, if very large halve.
• Add grapes, and thoroughly but gently mix with the herbs.
• Stuff the chicken with the herbs, garlic and grapes.
• Close the bird with a few toothpicks. Place chicken in pot with broth and cook on stove top over moderate heat 1/2 hour, turn over, another 1/4 hour (in covered pot).
• Serve on platter with powder douce sprinkled over.