Today we prepare a medieval chicken soup, yellow-colored and fragrant with spices and aromatic herbs. A delicious way to taste how one of the most common meats was served in a medieval banquet.
Ingredients:
chicken
cured pork fatback
eggs
onions
spices (saffron, black pepper, cloves, cinnamon, ginger)
fresh herbs (rosemary, marjoram)
Medieval Chicken Pie:
Medieval Blancmange – Rice and Chicken:
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Music by Lilium Aeris
Andrea Tuffanelli – lute
Serena Fiandro – gemshorn
Qant amors trobet partit – Peirol (ca. 1160 – 1220s)
#medievalrecipe #medievalfood #chickensoup