Coley(s): Medieval Chicken Cullis and Early Bone Broth (Harleian MS. 279)

Coleys (Chicken Cullis): Medieval Bone-Broth Style Restorative – Harleian MS. 279

Harleian MS. 279 (c.1430) — .xxvj. Coleys — Chicken Cullis

What is “Coley(s)” / Cullis? A medieval restorative made by cooking a capon until tender, then enriching the broth with the meat, bread, and the “liquor of the bones.” Think early bone-broth technique with a comforting, spoonable finish.

In Two Fifteenth-Century Cookery Books (Harleian MS. 279), Coleys calls for not only the broth from boiling the capon but specifically the liquor of the bones—a clear nod toward longer extraction and collagen, much like today’s bone broth. French sources (e.g., Du fait de cuisine) even frame coulleys as food for the sick: nourishing, mild, and easily digested.

📜 Timeline: Bone Broth & Cullis in the Sources

• 1390 – England: Forme of Cury, “For to make a Colys” — hen + oats/bread, strained with broth and bone matter.
• c.1430 – England: Harleian MS. 279, “Coley(s)” — capon, liquor of the bones, bread, ginger, sugar, salt.
• 1420s – France: Du fait de cuisine — coulleys as a restorative for invalids; almond-milk variant; minimal spices by doctor’s order.
• 1468 – England: Noble Boke of Cookry — “Colles” with capon, oatmeal, bread, saffron, strained smooth.
• 18th c.: “Cullis” becomes a strong meat reduction used as a sauce base — a step toward modern gravies.

Original Texts & Translations

Below are the Harleian, Forme of Cury, Du fait de cuisine, Liber cure cocorum, and Noble Boke of Cookry passages you quoted originally. I’ve kept them intact for reference and comparison.

Cook’s Notes:

• Texture: Expect a spoonable, porridge-like cullis rather than clear soup. Serve on sops (toasted bread) for period presentation.
• Bone liquor: After picking the meat, simmer cracked bones and skin 2–4 hrs to enrich the broth; strain well.
• Fish-day variant: Use haddock/pike/tench/cod and almond milk instead of meat broth; season gently.

🥕 Dietary Notes

• Gluten-free: Replace bread with a small rice-flour slurry or gluten-free breadcrumbs.
• Dairy-free: Period-accurate; no dairy required.
• Fish-day / Lenten: Use fish + almond milk as directed in the manuscripts.
• Low-waste: Utilizes bones/skin for enrichment; great for feast kitchens.

Modern Adaptation: Coleys (Chicken Cullis)

Serves 1 as a main or 2 as a side

• 1/4 lb bone-in, skin-on chicken (capon if available)
• Water to cover
• 1/4–1/3 cup fresh breadcrumbs (see GF note above)
• 1/4 tsp ground ginger
• 1/4 tsp sugar
• Salt to taste

1. Cut chicken and place in a pot; cover with cold water by ~1 inch. Bring to a simmer and cook until tender. Chill; pick meat from bones and skin.
2. Crack the bones; return bones and skin to the pot. Simmer gently 2–4 hours; strain to yield a rich bone liquor.
3. Combine picked meat with a little hot broth and breadcrumbs to form a soft paste.
4. Stir the paste into the hot bone liquor (not too thick). Heat gently without boiling.
5. Season with ginger, sugar, and salt. Serve hot on sops or in bowls.

Optional: A small splash of vinegar brightens the finish (your note aligns with period practice).

Related:

• Hen in Cyve – Onion & Wine Sauce (Harleian MS. 279)
• VJ Gruelle – Medieval oat & pork pottage
• Spice Measurement FAQ (ounces ⇄ tablespoons)

Coleys / Chicken Cullis – FAQ

Is Coleys the same as “cullis” or “coulis”?

They’re related. Medieval English “Coley(s)” becomes early-modern “cullis” — a strong, strained meat reduction used as restorative food or a sauce base.

Why “no boil” at the end?

To keep the texture smooth and prevent the bread-thickened mixture from breaking or turning gluey.

Can I use leftover roast chicken?

Yes — simmer the carcass and skin to make a rich bone liquor; fold chopped meat and crumbs back in as directed.