Medieval Chickens



I have a weird relationship with both time and thyme. Both disappear on me, and show up in my life in odd patterns, and as much as I love both I end up with a stockpile lost into nothingness. I own something like four packages of thyme in my kitchen somewhere.

How many did I find when I went to make this?

One. I found one. Stuck in some mail.

Don’t ask me to explain this, because I don’t have an answer.

I bake a chicken every Monday night now, at least until it gets too hot to want to run the oven that long. I throw the carcass in the freezer and make bone broth, and we eat off of the bird for a couple of days. I normally cook it plain but I found this on an ahem secret Facebook group. And I love thyme.

…So, if you posted this recipe, credit to you, you know who you are.

[Actually] Medieval Chicken

**I have been told that it actually is a medieval era recipe. The original was written for leg quarters but I roasted a whole chicken. I also didn’t measure since I sort of changed this to a rub

1 roasting chicken

Black Pepper


Dried Garlic


Olive oil

*Follow your favored roasting instructions, I normally go for about an hour and a half at 350 in a bag

Rub chicken with herbs and oil, and bake. It might bake up dark, and that’s fine [accurate to time period, apparently]

Cold Season Chicken (Chili Yogurt Baked Chicken)


I’m facing my normal fall cold.

This one is nasty-the symptoms aren’t terrible, the congestion and whatnot is lower than normal. But I have a low level migraine that’s making my teeth flare and I can’t work up the energy to actually do anything.

I normally burn out colds (it’s superstitious, but I still do it, every time) and I can only shove Mid out the door and tell him to fend for himself so many times.

This recipe is a mishmash of several, the result of what was in my kitchen. It’s adjustable that way-the only thing I would probably add is slightly more acid in there somewhere. Maybe a splash of fire cider?

If the sauce comes out too thick, add a little stock, fire cider, or a little more soy sauce.

Chili Yogurt Baked Chicken

1-2 chicken breasts

1 small tub greek yogurt. Confession-I used low sugar vanilla. Because I had it and this recipe is potent enough that the vanilla won’t clash. Use plain, preferrably, however.

1 tsp ground ginger

1 tsp ground tumeric

1 tsp black pepper

a couple of teaspoons chili oil

1 tblsp or so ketchup

1 tblsp or so tomato paste

1 tsp or so Chinese five spice

2 tblsp or so each oyster sauce and soy sauce

1-2 onions, chopped

Any other vegetables for roasting

Preheat oven to 325

Place chicken and vegetables in pan

Mix sauce, rub onto chicken

Bake until chicken juice runs clear, about 20-30 minutes for the lower temperature.

Honey Chicken


I fully intended on starting to post every day again starting on February 1st. I gave myself January off (from just about everything, to be honest) and had made a goal to start posting regularly again.

Then I worked a shift yesterday, did no baking, didn’t write anything for the Sunday folklore post. And there went my goal. Did really well on that one.

There is however just under three hours left on the first so we’re just going to go with that.

This is one of my guideline/dump recipes. I modded this recipe – I used powdered garlic so it wouldn’t burn in the oven and I used naked tenders baked in the oven.

Honey Chicken (Baked)

-About 7 small to medium chicken tenders. I used the naked tenders from Aldis

-1/2 cup honey

-about 1/2 tablespoon powdered garlic

-about 2 tablespoons soy sauce

Preheat oven to 375

Place tenders in an oven safe dish and bake for about 15 minutes

Prep sauce while chicken is cooking; mix the honey, soy, and garlic and warm slightly so the honey is thin enough to stir and pour. Combine well.

Pull chicken out of oven and pour sauce over chicken. Bake another 20-25 minutes.

Let sit 5-10 minutes before serving.

Simple Eats: How to Roast a Chicken

how to roast a chicken

Don’t be intimidated by the chicken.

Because if you can get a grasp on the chicken-November’s big day won’t terrify you.

Turkeys are in fact just giant chickens.

This will require you to get down and dirty with your chicken though. Time to get over your fear of touching raw meat. Just keep your sink clear and you’ll be fine. Remember to not let your raw meat on your vegetable board, and it’ll work out.

How to Roast a Chicken


Aromatics (things that make your chicken taste good while cooking): assorted, what you like: onions, lemons, fresh herbs like rosemary, garlic cloves

1 3-5 pound chicken, defrosted, without its inside bits (most don’t come with them anyway)

1/2 stick butter

all purpose seasoning mix (Mrs. Dash or similar)

olive oil


Cutting board

heavy can or jar


13 x 9 baking pan

tin foil

How to roast a chicken:

Turn your oven to 350.

Take your butter out of the wrapper and place in a bowl to soften.

Line your pan with tin foil.

Take the chicken out of the wrapper. *You don’t have to wash it, and they actually recommend you shouldn’t.

Put your chicken in the pan, so the tips of the wings are pointing up. Find the neck opening, and reach into the chicken to make sure there’s nothing in there. Take out the packet if there is.

Start chopping and inserting your aromatics-onions just need to be peeled and quartered, garlic can just be smashed and peeled.

Easiest way to peel garlic that doesn’t need to be chopped-take your jar/can and literally just smash your garlic clove. Fresh garlic should be tough to peel, it’s one way you can tell it’s fresh. Just pick the garlic out of the peel once it’s smashed.

Just push them into the cavity with the rest of your aromatics. Lemons can also just be quartered.

Take your butter and your all purpose seasoning. Cover the butter with the seasoning (you don’t need to measure it, just sprinkle until your stick is covered). Roll the butter in the extra seasoning-that’s why it’s in a bowl-and cover all sides of the stick with the extra seasoning.

Now is the hardest part of the roast, and the slimiest. At the neck opening of the chicken, you should see flappy extra skin. Carefully pull that skin up and start to carefully slide your hand in between the chicken and the skin. Don’t worry if you rip it. You’re making a butter pocket. Just go down as far as you can.

Take a spoon and start fitting the butter between the chicken and the skin. You should be able to get all the butter in them, making sure to smush the butter all the way around. It’s a technical term, smush.

Once you get the butter under the skin, dribble olive oil over the skin and sprinkle with more all purpose seasoning.

Then carefully take your prepped chicken and flip it over so the tips of the wings are pointing down.

If you want, you can season the other side the same way as you did the top.

*You can also skip flipping the chicken over if you want. It’s a matter of preference.

Take another piece of tin foil and cover the pan. This is called tenting a chicken. If you like crispy skin, take the tent off an hour into cooking.

Bake at 350 for 1 hour to 1 3/4 hours for a 3-5 pound defrosted bird. It’s done when you poke with a sharp knife and what bleeds out is clear. If you have a meat thermometer, the thickest part of the bird should have hit 165 degrees.

Once the chicken is out, let it sit covered for another 5-15 minutes to let the meat reabsorb the juices. Carefully take the tin foil off, and with a meat knife and fork, or a pair of tongs, flip the chicken back onto the flat side.


Beer Bbq Braised Whole Chicken

Beer Bbq Braised Whole Chicken

I made this chicken for dinner on Sunday night. Have you ever braised chicken? It takes a long time, but it’s easily my favorite way of preparing chicken. Anything where I can put a food in a pot and walk away for awhile, and then come back and have dinner is awesome.

I find that I like braising over a slow cooker because I feel that braising gives the meat a better texture. You could probably do this in a slow cooker for 6-8 hours though, I have cooked whole birds that way before.

People have been bugging me for this chicken recipe on Facebook but I will admit that this is a frankenstein recipe. I took this recipe from Local Kitchen (which I’ve made probably 6 times already, it’s a canner’s best friend), my personal recipe for beer braised beef in a crockpot, and added in some of the elements of Mississippi roast for good measure.

In other words, this is a perfect storm recipe. Use whatever beer you have in the house, whatever bbq sauce, whatever vinegar. You get the idea. I did use a lovely whole organic chicken that I found for cheap at Target. I get a lot of my meat on sale at Target because so much of their meat is organic.

(I wasn’t expecting to share this recipe so I didn’t actually photograph it. So…have this picture of live chickens instead.)

Beer Bbq Braised Whole Chicken

1 whole chicken, inside bits removed. *I didn’t skin mine, but you could

1 can beer, any

Whatever jam you need to use in your fridge (I used about a quarter pint of peach preserves and the end of a jar of apple molasses)

Pickled peppers, about 1/4 cup. Use whatever you have in your fridge, use hot sauce, or use fresh if you don’t want to use pickled. Or leave them out.

Bbq sauce


salt free seasoning blend, your choice

*You’ll notice there’s not a lot of measurements in this recipe. There’s a reason for that.

**I wouldn’t skin your chicken prior to cooking. You want something like fat in the recipe. You can pull the skin later. This does work better with something that adds a little moisture to the meat.

***The trick is to balance your flavors. If you add a lot of sweet, make sure to add a good amount of vinegar to cut through the sweetness. If you don’t have a lot of sweet, pull back on the vinegar.

In a large pot, place your chicken. It doesn’t matter what size down because you’re going to flip it around later anyway.

Starting with your beer, add your other ingredients. You want the sauce base to come to at least half the height of the chicken. Aim to cover it, but you don’t have to cover the chicken either. I didn’t and it was fine.

Set your burner to medium low to low and let the chicken simmer for at least two hours. Try to flip your chicken over every 20 minutes or so to make sure it cooks evenly. A smaller chicken should be done in 2 hours, a larger chicken may take some more time.

Serve as tacos, as a sandwich, or with your favorite starch. I like with coleslaw on a burrito.


Bloggers-I have started a new group board on Pinterest. Open to all DIY, craft, food, or other creative blogs, I would love to have you join. Joining instructions are posted on the board-join here.

Please, stop by this week’s Inspired Weekends!

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gingersnap crafts

mom’s test kitchen

the tasty fork

ducks in a row

miz helen’s cottage

artsy fartsy mama

clearwater farm

Simple Roast Chicken and Vegetables

Harissa is a spice blend from Tunisia. Normally sold as a paste, the blend contains a mixture of chili peppers, garlic, lemon, salt, cumin, and coriander. I use a powdered type but Wegmans and larger grocery stores sell the paste-or make your own.

I love trying different spice blends, especially in simple recipes where the spices take central stage. I also love this meal. I make it several times a week now because I can throw it in the oven and have dinner done in half an hour.

Use whatever vegetables you have in the house, or the ones that you prefer roasted. I love this with small potatoes, and I’ve thrown in whole chili peppers before.

Serve this dribbled with plain yogurt. This is simple, and comforting, and I love the way that it makes the apartment smell.

Simple Roast Chicken and Vegetables

Raw, plain, skinless, boneless chicken tenders-figure 2 to 3 per person per serving

Assorted vegetables-carrots and peppers for this meal

Harissa powder (or Greek seasoning, or chili, or your favorite intensely flavored spice mix) starting at about 1/2 tablespoon per pan

Favored cooking oil

Preheat oven to 350

Line a cake pan with parchment paper or foil.

Place chicken into pan making sure the chicken is in a single layer. Layer vegetables around the chicken.

Spritz or brush everything with oil. It doesn’t have to be a lot, but make sure that most everything in the pan gets at least some oil.

Sprinkle the entire pan heavily with harissa mix.

Bake for 25-30 minutes. Serve with plain yogurt.

Please, stop by this week’s Inspired Weekends!

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the tasty fork

adorned from above

ginger snap crafts

mom’s test kitchen

family home and life

lamberts lately


Empty Your Jars-Plummy Chicken

From food-meat

Plum jam was an experiment for me. I used my blackstrap strawberry recipe, just swapping out the berries for whole, unpeeled plums. I thought I could use the jam as a plum sauce stand in.

From food-meat

What I ended up doing was modding (very slightly, I added a lot more sriracha and no extra garlic) this recipe. I’m going to need to can more plum jam.

From food-meat

-Splash of black or balsamic vinegar

-Sriracha, to taste (that means a lot of it for me, probably not so much for me)

-Splash soy sauce (optional)

-1/4 pint jar of plum jam

-Chicken breast

Finely slice chicken breast. In a bowl combine all of the sauce ingredients. Sauté chicken breast until almost cooked through, then add the sauce to the pan and let reduce down. Alternatively you can cook down the sauce in a separate pot and toss with cooked chicken.

Serve over rice.

Want to try it with strawberry? Strawberry sriracha chicken

Please, stop by this week’s Inspired Weekends!

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the chicken chick

this gal cooks

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cooking with curls

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snippets of inspiration

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