Medieval Food - Medieval Recipes - Medieval Diet - The Medieval Peasant's Porch
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Medieval Roasted Rosemary Hen ©
- Calories Without skin - about 1,700 calories
- Calories With skin - about 2,300 calories
- Ye Old Medieval Ingredients
- 1 Hen – About 3 Pounds, 2 Tablespoons of Fresh or Dryed Rosemary, Salt & Pepper to Thy Personal Taste, No Calorie Refrigerated Butter Spray, ½ Cup of Water, Foil
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Rub dryed rosemary on hen. If thou art using fresh rosemary, place under skin of hen & into cavity. Generously spray hen with butter to seal in herb. Sprinkle on salt & pepper.
Carefully pour on water. Cover roasting pan with foil & place into a preheated 350 degree oven for about 1 ½ hours.
Serve with stuffing & cranberry sauce. Don’t forget to allow for additional calories.
Do go lightly in regards to devouring the cranberry sauce. One can packs a hefty 600 or so calories – enough to flatten a winged wasp! Then, too, a little goes a very long way. As a note, cranberries act as a powerful diuretic so if thy hath enjoyed a bit of a salty goody, hath a bit of cranberry juice & purify thyself!
When enjoying thy Roasted Rosemary Hen, try to stick to one portion of the bird. A leg hath about 150 calories; breast about 175-200 calories, thigh about 175. A faire rule of thumb is to enjoy 3 ounces of bird which equals on average 150 calories.
A faire portion of the bird is waste. Take heed not to pawn the waste off onto thy humble pet as chicken bones art notorious for splintering & will lodge into pet’s throat thereby costing ye a week's wages at thy Village Vetitioners.
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