Rosemary Chicken, from Sabrina Welserin:

155 To prepare chicken in rosemary

Set the chickens in broth, so that the broth completely covers the chickens. Let them cook about halfway
and take rosemary, about the length a finger bone, from the bush. For a meal put a good handful on the
chickens, but not too much, so that it does not become bitter. Take after that the livers from all the
chickens, let them boil up in the broth and put some good mace therein. Let it cook together well, before
you serve it.
 

Skin the chicken parts, and place in a large pot
Pour in chicken broth to cover
Bring to a boil, skim, and simmer for 15-20 minutes, until chicken is half- cooked
Add rosemary to broth, stir and cook until chicken is cooked through.
Add mace in last 5 minutes of cooking time.
Remove from broth and serve, garnished with the rosemary.
 


All materials copyright Jennifer Heise or original authors as otherwise specified. Permission is granted for use as printed handouts and for cooking as long as you let me know (jenne.heise@gmail.com) and if you republish, get me a copy. My homepage: http://www.gallowglass.org/jadwiga