Capouns yrosted in galyntyne Sawse

Reconstructed by Johanna Dudley

3/4 cup Honey
1/2 cup Vinegar, White
1/2 cup White Wine (cheap)
1 large slice Ginger (fresh, bruised or chopped)
1 Galingale Root (dried)
1/2 cup Water (boiling)
1 tsp Cardamom (ground)
1 tsp Ginger (ground)
1 Strands Cinnamon (ground)
2 tsp Cubeb (ground (may be coarse))
1 tsp Peppercorns (ground (may be coarse))

Put galingale in a strainer, pour 1/2 c boiling water over it to make "tea", discard root. Use "tea" (root make be used for more than one dose of "tea")
Rinse chicken and place in marinade in non-metallic bowl or plastic bag for at least 24 hours. Keep tightly covered, stir or turn chicken occasionally.
To cook, take chicken out if marinade & place on foil-line cookie sheets, Bake at 350° for 20 min. Meanwhile, strain marinade, discard spices. After cooking chicken 20 min., turn chicken over, baste with marinade and cook 20 min, more, basting 2-3 more times. Then baste again and put chicken under the broiler -- 2-3 minute each side. Things get quite smoky, be careful not to burn! Discard leftover marinade.

Original source is unknown -- apparently not written down. But surely based on some period recipe.

for each batch of 8 persons/table:
@ 12 drumsticks & 12 wings (24 pcs) (under $1.00/lb - @ 3 lbs)