GTOD Vigil Recipe - Von eingepickten hünern - Pickled Chicken - Inntal. In: Ostbairische Grenzmarken 12 (1970) 118-128.
As you can see, I had originally worked on translating this recipe in anticipation of the 12th Night event that did not happen. I found it such a unique dish, I wanted to bring it to Appolonia's Vigil. It was quite popular. And will be making an appearance at a future event.
Slightly disappointed that what I thought was cheese soup (Käeßsuppen does mean cheese soup just ask google!!) but was more of a spread to go on bread, I thought I needed to "round out" the first course of the 12th Night feast with a meat cooked in a broth, or a soup like substance :-/. To be fair, the cheese sops, the fennel and bacon savory pastries, smoked neat's tongue, various sausages & mustard, pickled vegetables and pears in syrup should be enough! However, I want to offer something for individuals who may not be interested in trying the pork or beef dishes. I really need a "chicken" dish.
Fortunately, I don't need to make a lot of this dish to satisfy the nibbley-appetizer part and this does fit the very definition of something to be served to open the stomach--it is vinegary, and contains warm spices! Perfecto!
I think on first look, people would be turned off by the idea of a "pickled chicken". I was and I had bypassed the recipe in my search for that "little something else" before actually looking at the ingredients. I had cooked something similar before for a private dinner!! Chicken Ambrogino with Dried Fruit from "The Medieval Kitchen; Recipes from France and Italy" by Odile Redon, Francoise Sabban & Silvano Serventi--it is absolutely delicious, and should be served again at a future date. Voila!
According to the author's, this dish falls into the category of escabeches- dishes that are marinated in vinegar and spices used for preserving meat, fish or vegetables. No wonder it is referred to as "pickled". I must admit, that having cooked to great success a similar dish, I did not do a lot of testing of this recipe. I know that the portions presented in the previously mentioned cookbook appeal to modern tastes, so I pulled it down and am using a similar method for this dish. There are some things that are present in the Chicken Ambrogino not found in this dish, for example, the bread that thickens the sauce. I may need to do a bit more cooking down of the sauce to form the syrup.Stefan's Florilegium is an abslute Gem! If you have an interest in things Medieval, please visit. It is where I found this translation of the Inntal.
Nim weinper, zwifal, mandel, essich ader
wein vnd mach dy h¸ner zu III tailen vnd
legs ein vnd mach sy ab mit gew¸rcz vnd
Take raisins, onions, almonds, vinegar and wine, cut the chickens into three parts, put them into the pickle, spice them and serve.