I snipped the last leaves of sorrel off the plant on my porch this morning. We’re on the verge of the first frost in Philadelphia and I’m harvesting the last of my summer herbs. I used leaves from this same plant for the delicious savory snack “Sorrell with Eggs” over the summer.
I’ve had this recipe for “Chicken on sorrell sops” bookmarked for ages. It’s from one of the oldest manuscripts in the UPenn Kislak collection, MS Codex 1601, and Alyssa and I made “A tarte of green pease” from it a while back.
Cooked chicken, toasted manchet bread croutons, and sorrel sauce sounded like the perfect combination for a chilly fall day.
To boile Chickens on sorrell sops.
Truss your chickens & boile them in water
& salt, verie tender, then take a good
handfull of sorrell & beate itt stalke &
all, then straine itt & take a manchet
& cutt itt in sippetts & drye them before
The fire, then putt your green brouth
vpon the coules, season itt with sugar
& grated Nutmegg, & lett itt stand vntill
itt bee hott, then putt your sippetts into a
dishe, putt your Chickens vpon them &
poure your sawce vppon that & serue itt.
I’ve taken some liberties to update this one. I used chicken legs for this recipe because I love them and I had them around, but you could use a whole chicken. I roasted the chicken following a favorite Mark Bittman recipe, but you could boil it as the original suggests. For the “manchet” bread, I used pan levain from my local bakery, but you could use any bread. To create more delicious sauce, I added stock to the sorrel and seasonings. If I had more sorrel, or peak summer sorrel, it might have produced a juicier sauce all on its own.
6 chicken legs
butter, salt, and pepper for roasting
2 slices pan levain, cut into croutons
1/2 c chicken stock
1/4 t sugar
1/4 t salt
6 sorrel leaves, finely chopped
Heat your oven to 450F. Put your chicken legs in a roasting dish with butter or olive oil skin side up. Season them with salt and pepper. Bake for 15 min. Flip the legs over, bake for about 10 minutes. Flip the legs a third time so the skin side is up once again. Put the croutons on a baking sheet and put them in the oven as well. Bake everything for another 10 minutes until the chicken is cooked and the bread begins to brown.
When you put the bread in the oven, heat your stock to almost boiling in a small saucepan. Lower the head and add the sugar, salt, nutmeg, and sorrel. Turn the head down, but keep this sauce warm until you are ready to use it.
To serve, layer the bread pieces on a plate or platter. Then arrange the chicken on top. I also poured the pan drippings over the chicken and bread. Finally, pour on the sorrel sauce.
I knew I liked the sound of this recipe the first time that I read it, but it is a delicious, comforting dish. A deconstructed chicken with sauce-soaked croutons and herbs, this chicken recipe is perfect for a fall day. My apartment is toasty and smells like chicken. I’m about to go back for seconds.
2 thoughts on “To boile Chickens on sorrell sops.”
I’ve been following your blog since the beginning. If you ever want the historical experience of actually cooking over an open hearth, let me know. It changes the taste of the food dramatically. I live in an 18th century house and teach open hearth cooking in my fireplace. You can check me out on my website: openhearthcook.com. I live in Hulmeville, about 1/2 hour north of center city Philly.
Thanks so much, Mercy, for both reading since the beginning and for this kind offer. I’d love to cook on an open hearth with you and I’ll be in touch.