#55 In spito cum suo sapore Piglia, quando le harai cotte bene arosto, cinque amandole mondate he pistale bene cum zucaro fino—ho non havendo zucaro, pone mel—he stempera cum sugo de limoni che sia un pocho spisso; he ponerai sopra le galine, ho vero fa in scutellino el sapore et le galine in piatelli; he manda caldi a tavola.
Roast Chickens in their Sauce (#55)
When you have roasted
them well, take five peeled almonds and grind them up with fine sugar—if you do
not have sugar, use honey—and temper with lemon juice to make it slightly thick;
put this over the chickens, or else put the sauce in small bowls and the chicken
on plates; serve warm.
NICCOLO'S RECIPE
Serves 5-6 preheat oven: 375F
Whole chicken, cleaned For each chicken: 5 peeled almonds, finely
ground
3 Tbl honey
lemon juice to desired consistency
Roast chickens, whole with skins on, at 375F until done and juices run clear,
about 45 to 50 minutes. Combine the sauce ingredients and either pour over
the bird (remove skin first, or carve first then glaze the meat) or serve on the
side in bowls as a dipping/glazing sauce.
NOTES: The skin will be crisp if roasted well, and will shield sauce off chicken. Carve the bird and serve sauce on sliced/carved chicken. I would have brined the chickens given time, and maybe stuffed with sliced lemons and almonds during roasting.
ORIGINAL TEXT & TRANSLATION
Scully, T. (2000). Cuoco Napoletano - The Neapolitan Recipe
Collection: a
critical edition and English translation.
Ann Arbor: University of
Michigan Press.)