Lemon Chicken

Ingredients:

• Whole chicken

• 2 cups of Cider

• A few Juniper berries

• A Small Handful of fresh Sorrel

• A Small Handful of Wild garlic

• A Small Handful of Ground elder

• A slice of Stale Bread

• Olive oil

Method:

Put the chicken into a large pot or cauldron and add the cider and juniper. Top up the pot with water, ensuring the chicken is completely covered. Heat the liquid to a simmer and parboil the chicken for 30 minutes.

Meanwhile roughly chop the sorrel, garlic and ground elder. Tear the bread into chunks and mix into the chopped leaves, with a little oil.

Carefully remove the chicken from the pot (reserve the liquid to use as stock in another dish). Stuff the bread and sorrel mix into the cavity, and place the chicken on a spit. Rub a little oil onto the chicken skin and cook over hot embers for about an hour and a half, turning occasionally.

Be sure to avoid any flames coming into contact with the chicken, or it will burn before cooking all the way through. Skewer the chicken and check the liquid runs clear before serving.

Chicken & Broad Bean Stew

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Ingredients:

• Butter

• 1 onions

• 2 celery sticks

• 2 carrots, including the greens (white or purple – not orange!)

• 2 chicken breasts

• A few rashers of bacon

• 600ml/2 cups chicken stock

• 300ml/1 cup ale

• 2 bay leaves

• A few sprigs of thyme and marjoram

• 1 cup podded broad beans

Method:

Melt the butter in a large pan or cauldron. Chop the onion, celery & carrots and add to the pan. Fry for a few minutes to soften.

Dice the chicken & slice the bacon. Add to the pan and fry for a few minutes. Pour over the chicken stock and ale, add the herbs and the beans.

Stir well, bring to a boil and simmer for about 20 minutes. Remove the bay leaves and serve with fresh sourdough bread.

Chicken & Ginger Soup

Ingredients:
A knob of Butter
1 onion (roughly chopped)
600g Chicken breast (cut into chunks)
1L chicken stock
2 white or purple carrots (quartered and sliced)
2 sticks of celery (roughly chopped)
A small bunch of wild garlic leaves (Finely chopped)
1 thumb sized piece of ginger (Finely chopped)

Method:
Melt the butter in a large pan or cauldron. Add the onion and fry for a few minutes to soften.

Add the chicken and fry for a few minutes.

Pour over the chicken stock and add the carrots, celery, garlic and ginger. Bring to a boil and simmer for about 20 minutes.

Serve with fresh sourdough bread

Taken from my book ‘Eat like a Viking!’ Available now on Amazon