Stuffed Chicken
by THL Dagonell

Original from Two Fifteenth Century Cookbooks: pg. 41
XXXV: Capoun or gos farced -- Take Percely, & Swynys grece, or Sewet of a 
schepe, & parboyle hem to-goderys til they ben tendyr; than take harde jolys of 
Eyroun, & choppe for-with; caste ther-to Pouder Pepir, Gyngere, Canel, Safroun, 
& Salt, & grapis in tyme of yere, & clowys y-noewe; & for defawte of grapis, 
Oynons, fyrst wil y-boylid, & afterward alle to-chppyed, & so stffe hym &  
roste hym, & serue hym forth.  And jif the lust, take a litil Porke y-sode, & 
al to-choppe hit smal a-mong yat aper; for it wol be the better, & namly, for 
the Capoun.

Translation:
(Recipe #)35: Capon or Goose, Stuffed -- Take parsley and swine's grease or 
suet of a sheep and parboil them together until they are tender; then take 
hard(boiled) yolks of eggs and chop forwith and cast thereto pepper, ginger, 
cinnamon, saffron & salt, and grapes in time of year and cloves enough; & for 
default of [i.e. if it's the wrong time of year for] grapes, onions first well 
boiled and afterward all chopped, and so stuff him and roast him and serve him 
forth. And if you like, take a little pork boiled and also chop it small among 
the rest; for it will be the better, and namely for the capon.

Substitutions:
Having recently baked a ham for the holidays, I had 'swine grease' on hand.  At 
other times of the year, I would probably use butter.  I buy my saffron at 
Pennsic, by the thread.  In a dish with this many other spices, it would be a 
waste of a very expensive spice.  I used tumeric instead.  I skipped the pork 
and onions this time.  I may experiment with them next time.

Ingredients:
A pair of 3lb. chickens
A dozen eggs
2 tablespoons ham fat (or butter)
1/2 bunch parsley
2 cups green grapes
2 cups red grapes
1/2 teaspoon each of:
pepper, ginger, ground cloves, cinnamon,
tumeric, salt

Recipe:
Pre-heat oven to 450 degrees.  Set a dozen eggs on to boil.  Wash chickens and
set aside.  Wash grapes and set aside. Saute parsley briefly in ham fat.  Dice 
it finely and set it aside.  Peel eggs and collect hard boiled yolks.  Save the 
boiled whites for your next salad.  Mash egg yolks well and add parsley.  Add 
grapes and spices and mix well.  Stuff birds with mixture and place in roaster. 
Sprinkle excess stuffing around them.  Cover and cook for an hour 
(20 min / pound) at 350 degrees, basting every 15 or 20 minutes.  Uncover for 
last fifteen minutes to allow skin to turn golden.  Serve hot.