Bukkenade is a great leftovers dish. I love leftovers dishes. Not everything needs to be a lot of fuss.
Bukkenade. Take hennes or connynges or veel or othere flessh & hewe hem to gobettes. Waische it and sethe hit well. Grynde almaundes vnblaunched, and drawe hem vp with the broth; cast therinne raysouns of couraunce, sugur, powdour gynger, erbes ystewed in grees, oynouns and salt. If it is to thynne, alye it vp with flour of ryse or with other thyng, and colour it with safroun.
I made this dish using things on hand, though the greens were not leftover.
My garden gave me Rutabaga tops, Hyssop, Salad Burnet, Lovage, and Sage, as well as a few decently large Spring Onions.
I sliced it all to chiffonade, and fried it with salt in chicken fat from the broth.
2 cups Leftover chicken, picked over, cubed.
1 c herbs and vegetables
1 Tbs chicken fat or olive oil
1 1/2 c Almond milk
1/2 c Chicken broth, if the almond milk was not made with it
1/4 c Currants
1 tsp sugar
1/4 tsp powdered ginger
1/2 c total fried greens (subrecipe)
1/2 tsp salt in total, no matter which step it came in from.
1 tsp rice flour, muddled in cold water, held aside.
1 pinch saffron, in water, if you wish, held aside
One small pot
One medium pan
1 knife, board
Rinse herbs and vegetables, slice them very finely.
Add to the pan with the oil, sautee until done.
Add the chicken, warm through.
In pot, place almond milk, and if not made with chicken originally, add broth.
Add currants, ginger, and sugar.
When almond mixture is warm, add to the chicken mixture. Simmer until almond milk begins to thicken. Taste for salt. Add if needed.
Add saffron if you wish, it is just for color.
If you wish, add the rice slurry, and simmer for a further 5 minutes to allow the starch to cook.
The sauce isn’t gloppy, it’s light, creamy, and nice. You might like more ginger, I am not a fan so I have a light hand with it.
This dish could easily be adapted to a Vegetables with Chicken dish by changing the proportions and types of vegetables.
Bukkenade can also be made into a group service dish by layering the greens with chicken, pouring the sauce over, and baking, much like a spinach souffle.
It could also be adapted to a Vegetables with Chicken dish by changing proportions.
I have been asked to make this dish again.
Hieatt, C. B. (1985). Curye on Inglysch: English culinary manuscripts of the 14. century : (including the Forme of Cury). London [u.a.: Oxford Univ. Press.