15th C English roasted chicken.
Take a chike, and drawe him, and roste him, And lete the fete be on, and take awey the hede; then make batur of yolkes of eyron and floure, and caste there-to pouder of ginger, and peper, saffron and salt, and pouder hit faire til hit be rosted ynogh. – Harleian MS 4016
So this dish is a whole chicken that is roasted and then battered and put back in the oven for the batter to cook. It ends up being a bit like oven fried chicken. I decided that it would be easier for the dinners if I did not serve whole chickens that would need to be carved so the dish was made using chisken breasts.
Chicken breasts were rubbed with a bit of oil and salt and ground long pepper and baked at 350 degrees for about 45 mins. While the chicken is baking the batter was prepared using eggs, flour, water with saffron steeped in it, ground ginger, ground long pepper, and a bit of salt. Once the chicken is cooked, each piece was dunked in the batter and put back into the pan. The chicken was put back in the oven until the batter has golden brown color.
“Two fifteenth-century cookery-books. Harleian ms. 279 (ab. 1430), & Harl. ms. 4016 (ab. 1450), with extracts from Ashmole ms. 1429, Laud ms. 553, & Douce ms. 55“