- Remove the back bone of the chicken and cut the chicken into two halves
- Roll Out and Season the Dough:
- Roll out the hot water pastry into two equal sheets, large enough to encase each half of the chicken. Do this on parchment paper.
- On each sheet of pastry, spread the bacon and sage.
- Sprinkle salt and pepper to taste over the pastry.
- Place each half of the chicken onto each pastry sheet.
- Salt and pepper the chicken.
|Roll out two sheets of dough|
|Dot each sheet with bacon (pork), sage, salt & pepper|
|Place Chicken on Dough|
|Fold Dough Over Chicken|
- Fold the dough up and over each chicken half and seal each end, just like wrapping a parcel. Use the parchment paper to help manipulate the dough.
- Lift each pastry parcel using the parchment paper it is on into a roasting pan.
- Prick the tops of each parcel; you can insert a meat thermometer through the pastry and into the chicken, if you like.
- Bake at 375º F for 60 minutes or until the meat thermometer reads 165º F.
|All bundled up and ready for the oven|
- Remove from oven and let cool for just a few minutes.
- Place parcels on a platter with a lip to catch juices (though most will be absorbed in the pastry).
- Break open each pasty parcel and remove the chicken, sage leaves, and pork.
- Discard the pastry bundle (these were meant to be used as cooking vessels only; although they could have been fed to the poor and/or to animals). Meats and sauces were served on bread trenchers (rectangular slabs of dense bread—used trenchers may also have been given to the poor and/or animals to eat).
|Baked and ready to eat|
|Cut off top and remove chicken|