Photo from: Pam
[Anón. Al-Andalus. 1989:43: 36-37; Baena/Dutton. 1993:116:v30:145:v10:297:v79 etc. Dialecto. 1947:266; García Rey.1934:110; and Villena/Calero. 2002:23a]
RECIPE FOR HUNCHBACK CHICKEN ADAPTED FROM HUICI'S TRANSLATION OF ANÓN AL-ANDALUS #76 RECETA DE GALLINA HOROBABA, pp 54-55
3 heads of garlic
½ tsp pepper
1 tsp cassia cinnamon
1 tsp Chinese cinnamon
1 tbsp lavender
1 tsp murri
2 tbsp oil
1 tsp murri
1 oz thyme
2 raw eggs
4 hard boiled egg yolks
1 tbsp rue
1 tbsp fine herbs
|Hunchback Chicken Straight from the Pot|
Photo by: Lord-Williams
Select the biggest and plumpest hen. Clean it. Break its back to make the hump protrude.
Peel 3 garlic heads. Mash them with salt. Add the pepper, cinnamons and lavender and beat with 4 eggs. Insert this stuffing between the skin and meat of the chicken taking care not to break the skin. Fill the hump with the leftover stuffing.
Sew the chicken up to prevent stuffing from .
PREHEAT OVEN TO 440ºF/175ºC
Wash thyme. Remove twigs from twigs. Wash and mix with 1 cup of water, oil and murri. Beat this mixture with two eggs. Pour it over the roast in the pot.
When it is cooked and browned, remove from heat and discard cords. Line a platter with citron leaves and put the chicken on top, positioning the back to show the hump. Garnish it with sliced hard boiled egg yolks. Sprinkle with rue and fine spices.
 Chicken was a favorite remedy be it broth or meat. Maimonides prescribed chicken broth to sure patents’ ills.
 If the two types are not available use 2 tsp of that on hand.
 The Medieval Spanish Chef’s addition as the mixture was too runny to stuff.