Nah, that's cool. They have it at quite a few places in the Central Markets these days, so it's not hard to get hold of. Although I do miss the place in the markets where they sold it in 2l containers.
There's another 15th century Italian recipe - chicken in verjuice (although it's not really called that) which uses large quantities of verjuice. That's another yummy one. And very easy, so I might as well just tell you it :-)
Take whatever joints of chicken you will (drumsticks work as does Maryland if you want a _big_ piece). And some rashers of middle bacon (maybe half a rasher for every piece of maryland. Cut the bacon into large pieces and fry the chicken and bacon together (in a little olive oil if needed). The bacon can be cooked however you will, but the chicken only needs to be browned, not cooked through.
Put the chicken and bacon in a large pot and fill about 3/4 of the way up the chicken with verjuice. Bring to the boil and simmer for about 30 mins or until the chicken is cooked through. Add a handful of chopped fresh parsley towards the end, and you can, if you wish, add some pepper, ginger and cinnamon, but it is also perfectly good as is.
Generally you discard the liquid and just eat the meat, but you could also make a sauce of it with egg yolks, breadcrumbs or flour as above.
By the way, I totally forgot to mention that the fresh parsley in the last one is added at the end or used as a garnish.
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There's another 15th century Italian recipe - chicken in verjuice (although it's not really called that) which uses large quantities of verjuice. That's another yummy one. And very easy, so I might as well just tell you it :-)
Take whatever joints of chicken you will (drumsticks work as does Maryland if you want a _big_ piece). And some rashers of middle bacon (maybe half a rasher for every piece of maryland. Cut the bacon into large pieces and fry the chicken and bacon together (in a little olive oil if needed). The bacon can be cooked however you will, but the chicken only needs to be browned, not cooked through.
Put the chicken and bacon in a large pot and fill about 3/4 of the way up the chicken with verjuice. Bring to the boil and simmer for about 30 mins or until the chicken is cooked through. Add a handful of chopped fresh parsley towards the end, and you can, if you wish, add some pepper, ginger and cinnamon, but it is also perfectly good as is.
Generally you discard the liquid and just eat the meat, but you could also make a sauce of it with egg yolks, breadcrumbs or flour as above.
By the way, I totally forgot to mention that the fresh parsley in the last one is added at the end or used as a garnish.