1 L roasting chicken, cut in portions

1/4 c walnuts, coarsely ground

1/4 c filberts, coarsely ground

4 T butter for sautéing

3 tart apples, cored, peeled & cut into slivers

2/3 c golden raisins

1/2 c currents

1/2 t cinnamon

1/4 t rosemary

3/4 t cardamom

1/2 t salt

1/4 c wine

1/2 c broth

glaze: 6 egg yolks, 1/8 t saffron, 2 T honey

sauté chicken & nuts in butter until flesh is white. Leave in dish pour on rest, cover, and place in slow oven until chicken is tender (45-55 min) pour on glaze & return to 400 F oven uncovered for 5-7 min

Chicken Dumplings

Meat from 2 chickens, cooked & chopped fine, grated parmesan cheese, mace & pepper fill dough with (like raviolis) and boil for 3-5 minutes in broth

Roast Bird Stew

1 1/2 lb roast poultry (left overs or store bought is fine)

2 T soy sauce

1/4 c fresh parsley

1 t pepper

2 onions (or 3-4 leeks) chopped

1/2 t cinnamon

enough ale or beer to cover

combine & simmer 1/2- 1 hr

Roast Stuffed Goose

Stuff a goose with onions, quinces, pears & bacon, roast it on a spit