Chicken in Hotchpot
Redaction by THL Dagonell

Original:
Chykens in hocchee XXXIIII (From: A Form of Cury)
Take chykens and fcald hem.  Take persel and sawge, with  
oyer erbes, take garlee a grape and stoppe the Chikens ful and 
feep ehm in gode broth.  So yat yey may esely be boyled yinne, 
meffe he a caft yto powde dowce.

Translation:
Chickens in Hotchpot #34 [Hotchpot is a mixed stew]
Take chickens and scald them.  Take parsley and sage, with
other herbs, take garlic & grapes and stuff the chickens full
and seep them in good broth, so that they may be easily be boiled
therein, mess them and cast thereto sweet powder.

1 frozen chicken
4 T fresh parsley
1/2 t dried sage
1/2 t dried majoram
1/2 t dried thyme
1 bulb of garlic ~ 10 cloves, diced
1/4 lb red grapes
1/4 lb green grapes
16 oz chicken broth ~ 1/2 of a 32 oz container

Wash the bird.  Dice the parsley.  Peel and dice the cloves.  Mix the 
herbs, grapes and garlic in a large mixing bowl and stir well.  Stuff
the bird.  Place in slow roaster, add broth.  Set timer for 8 hours.
This is one of those make in the morning, go to work and serve in the 
evening dishes.  Serve hot.

It's really hard to mess up slow roasted chicken.  You could use just
the chicken, herbs and broth only add to the flavor.  The bird was good.  
The stuffing was ... different.  Grapes and garlic is a palatable 
combination, if a bit strange.  If you want a "it tastes strange so it 
must be medieval" dish for feast, this is a perfect choice.