To Bake Chickens presented in Rutcher
The sweet Herbs and Spices…Onions, Carrots and Parsnips…some Chives and shred Parsley are visible on the baked chicken as it is readied for the table. The flesh was succulent and flavorful.
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Heart to Hearth Cookery 
That looks absolutely delicious! I can almost smell it! I love that the rutcher is the perfect size for roasting a chicken! Where does one find a rutcher? I’d use it not only for demos but at home, too!
By: Tiffany on April 18, 2012
at 8:37 pm
Tiffany,
Any potter who makes redware jugs should be able to make a rutcher as if you notice the form is a jug half but horizontal. And the chicken does taste as good as it looks-maybe even better!
Susan
By: hearttohearthcookery on April 18, 2012
at 9:18 pm
Excellent! Thank you!
By: Tiffany on April 20, 2012
at 1:13 pm
Chickens in like paste looks to be an earlier version of this, we do it at HCP and there’s rarely any left. Not sure if the paste should be eaten but us gannets usually scoff the lot ;o) http://www.tudorcook.co.uk/forums/viewtopic.php?f=3&t=80
When you coming to see us again, we playing in the newly opened Kew Kitchens soon (Middle of May) so back on the 18thC food, it’ll make a nice change from 16thC.
By: Grymm on April 22, 2012
at 6:32 am
It has been so long since I have seen all of you!!!! Thanks for your comment and I will try to visit the next time I am in England
By: hearttohearthcookery on April 22, 2012
at 7:13 am