Pullet Broth with Prunes
Chicken & prune stew - contributed by Judith Carr
  • 6 lbs. chicken
  • salt
  • pepper
  • bouquet garni (1 bunch parsley, 8 bay leaves, 2 tsp. thyme, 10 whole peppercorns)
  • 4 lbs. leeks (OR: substitute young green onions)
  • 1/2 cup butter
  • 1 lb. prunes
Cook chicken with salt and pepper in warm water to make 4 gallons of stock. Remove meat from bones and mince. Add bouquet garni to the stock and stew for several hours or until flavors are blended. Remove bouquet; add chicken. Saute leeks in butter; add to stock. Add prunes. Cook for one hour or until leeks and prunes are tender. Add salt, saffron and nutmeg to taste. Serve hot.

Pullet Broth with Prunes is featured in Auld Alliance Royal Feast

Metric, Celsius, & Gas Mark Equivalencies

Judith Carr is an expert in Medieval baking and antique furniture restoration. An active member of the Society for Creative Anachronism, she is known for her love of animals, especially cats.

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Pullet Broth with Prunes © 1995 Judith Carr | This page © 2000 James L. Matterer

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