{"id":85,"date":"2023-11-22T17:54:06","date_gmt":"2023-11-22T17:54:06","guid":{"rendered":"https:\/\/heinrichvonholstein.com\/?p=85"},"modified":"2023-11-22T17:54:06","modified_gmt":"2023-11-22T17:54:06","slug":"kuneges-huenre-kings-hens-for-hospitality","status":"publish","type":"post","link":"https:\/\/heinrichvonholstein.com\/index.php\/2023\/11\/22\/kuneges-huenre-kings-hens-for-hospitality\/","title":{"rendered":"K\u00fcneges H\u00fcenre \u2013 King\u2019s Hens (For Hospitality)"},"content":{"rendered":"<div class=\"wp-block-image is-style-twentytwentyone-border\">\r\n<figure class=\"aligncenter size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"1255\" height=\"941\" class=\"wp-image-89\" style=\"width: 315px; height: auto;\" src=\"https:\/\/heinrichvonholstein.com\/wp-content\/uploads\/2023\/11\/kingshens.jpg\" alt=\"\" \/><\/figure>\r\n<\/div>\r\n<ol start=\"28\">\r\n<li><em>Wilt du machen ein spise von h\u00fcenren <\/em><em>(How you want to make a food of hens)<\/em><em><br \/>Diz heizznt k\u00fcneges h\u00fcenre. Nim junge gebratene h\u00fcenre. hau die an kleine mursel. nim frische eyer und zu slahe die. menge daz zu gestozzen ingeber. und ein wenic enys. giuz daz in einen vesten m\u00f6rser. der heiz si. mit dem selben crute. daz tu zu den eyern. damit bewirf die h\u00fcenre. und tu die h\u00fcenre in den m\u00f6rser. und tu dar zu saffran und saltz zu mazzen. und tu sie zu dem viur. und lazze sie backen glich heiz mit ein wenic smaltzes. gib sie gantz hin. daz heizzent k\u00fcniges h\u00fcenre. <br \/><\/em>(Ein Buch von guter spise)<\/li>\r\n<\/ol>\r\n<p style=\"padding-left: 40px;\">This is called King&#8217;s Hens. Take young roasted hens. Cut them in small pieces. Take fresh eggs and beat them. Mix thereto pounded ginger and a little anise. Pour that in a strong pot, which will be hot. With the same herbs, which you add to the eggs, sprinkle therewith the hens and put the hens in the pot. And do thereto saffron and salt to mass. And put them to the fire and let them bake (at the) same heat with a little fat. Give them out whole. That is called King&#8217;s Hens.\u00a0 <br \/>(Translation, Alia Atlas).<\/p>\r\n\r\n<p>A rich, spiced dish truly fit for a king: ginger, anise, saffron, and <em>young<\/em> roasted hens?\u00a0 A young hen still has years of egg-laying potential, so to eat one in medieval times would be truly extravagant!\u00a0 The text of the recipe calls for preparing and serving in a hot mortar as sort of an egg and chicken casserole.\u00a0 However, this preparation is aimed for a hospitality day-board, prepared ahead of time, and thus will be served cold and in a form more like that of a frittata.<\/p>\r\n\r\n\r\n\r\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\r\n\r\n<ul>\r\n<li>2x chicken thighs<\/li>\r\n<li>3-4x eggs<\/li>\r\n<li>3 Tbsp fresh, smashed ginger root (approximately a 3\u201d lobe)<\/li>\r\n<li>1 tsp anise seeds, ground<\/li>\r\n<li>5 threads of saffron<\/li>\r\n<li>\u00bd tsp salt<\/li>\r\n<li>2 Tbsp tallow<\/li>\r\n<\/ul>\r\n\r\n<h2 class=\"wp-block-heading\">Directions<\/h2>\r\n\r\n\r\n\r\n<p>Bake the chicken thighs at 400 degrees for 45 minutes.\u00a0 Remove skin from ginger root, slice fine across the grain, chop fine, and then smash in a mortar.\u00a0 When the chicken is cooked, remove any skin and bones and chop small.\u00a0 Reduce oven temperature to 350 degrees.\u00a0 Take half of the ginger, half of the anise, and the salt and mix well with the chicken.\u00a0 Beat the eggs and mix in the other half of the ginger and anise.\u00a0 Crush the saffron threads into a powder and set aside.\u00a0 Put a medium non-stick pan on the stove and heat at medium.\u00a0 Add 1 Tbsp of tallow to the pan and let it melt.\u00a0 Pour the egg mixture into the pan.\u00a0 When the eggs are just starting to cook, add the chicken and spread as evenly as possible.\u00a0 Take the second Tbsp of tallow and scatter small bits over top.\u00a0 Take the powdered saffron and sprinkle over top.\u00a0 Bake at 350 for 15 minutes.\u00a0 Serve hot or cold, sliced however you like.<\/p>\r\n\r\n\r\n\r\n<h2 class=\"wp-block-heading\">Source<\/h2>\r\n\r\n\r\n\r\n<p>Atlas, Alia \u201cEin Buch von gutter spise\u201d<\/p>\r\n\r\n\r\n\r\n<p>Medieval Cookery 1993. Web. <a href=\"http:\/\/www.medievalcookery.com\/etexts\/buch.html\">http:\/\/www.medievalcookery.com\/etexts\/buch.html<\/a><\/p>\r\n","protected":false},"excerpt":{"rendered":"<p>Wilt du machen ein spise von h\u00fcenren (How you want to make a food of hens)Diz heizznt k\u00fcneges h\u00fcenre. Nim junge gebratene h\u00fcenre. hau die an kleine mursel. nim frische eyer und zu slahe die. menge daz zu gestozzen ingeber. und ein wenic enys. giuz daz in einen vesten m\u00f6rser. der heiz si. mit dem&hellip; <a class=\"more-link\" href=\"https:\/\/heinrichvonholstein.com\/index.php\/2023\/11\/22\/kuneges-huenre-kings-hens-for-hospitality\/\">Continue reading <span class=\"screen-reader-text\">K\u00fcneges H\u00fcenre \u2013 King\u2019s Hens (For Hospitality)<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[30],"tags":[],"class_list":["post-85","post","type-post","status-publish","format-standard","hentry","category-recipes","entry"],"_links":{"self":[{"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/posts\/85","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/comments?post=85"}],"version-history":[{"count":6,"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/posts\/85\/revisions"}],"predecessor-version":[{"id":107,"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/posts\/85\/revisions\/107"}],"wp:attachment":[{"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/media?parent=85"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/categories?post=85"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/tags?post=85"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}