Serves 4-5

 

Chicken, 1 whole or cut into pieces

Salt and pepper to taste

 

Honey Sauce

1/2 cup honey

1/4 cup apple cider vinegar

2 tablespoons prepared mustard

2 garlic cloves, minced

1 teaspoon salt

½ teaspoon pepper

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1. Mix together ingredients of Honey Sauce. 

2. Bake, rotisserie or grill the chicken. You can easily grill a whole chicken that has been spatchcocked (opened flat like a book).

3. Brush chicken with sauce for last 10 minutes.  Chicken is done when the meat thermometer reaches 165.  The time depends          on whether you have used a whole chicken (more medieval) or chicken pieces.

4. Drizzle sauce on chicken before you serve. Have sauce on the side for those who want more!

5. Serve as a side dish sautéed leeks, chard and garlic, seasoned with salt and pepper and topped with chopped parsley.

6. Medieval drinks: Ale or wine (if you can afford it) or clean water (if you have a nice well or live near a stream!)

7. For dessert, serve almond custard or fresh strawberries.

8. Tip:  Recipe is also great for fish or on a salad.                                                                                                                        

 

Thanks to Theresa for also making the recipe and supplying me with a very yummy photo!