Friar Tuck's Feast

Have you ever fancied trying a dish from the Middle Ages? Or tucking into food that Robin’s jolly fat Friar might have tasted? If so, here is a recipe from the time of the Norman Conquest that would have been served at the end of the Lenten Fast:

Stuffed Roast Chicken

1.5-2 kg (3-4lb) chicken
STUFFING
225g (8oz) belly pork
Yolks of 3 hard-boiled eggs
1 egg yolk
50g (2oz) currants
½ tsp ground ginger
Pinch each cinnamon and saffron

Remove skin from belly pork. Put in a pan and cover with water. Simmer for five minutes. Drain pork and allow to cool. Cut into chunks and mince finely. Mix hard-boiled egg yolks, currants and spices until blended. Stuff chicken with this mixture and roast in a medium hot oven for 1-1 ½ hours. Mix egg yolk with a little water and baste chicken from time to time to give a crisp golden skin.

We tried this about a year ago and enjoyed it. Please let me know what you think of it.