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Mortis of chicken
To make a mortis: Take almonds and blanche them, and beat them in a morter, and boyle a Chicken, and take al the flesh of him, and beate it, and straine them together, with milke and water and so put them into the pot, and put in Suger and stirre them still, and when it hath boyled a good while, take it of, and set it a cooling in a payle of wate, and straine it againe with Rose water into a dish.
- 2 chickens
- 2 cups blanched almonds
- 8 tblsp rosewater
- 4 tblsp sugar
- 1 tblsp salt (approx)
Boil chickens until fully cooked. Remove from water, cool, and strip all meat off bones. Return bones to water for a couple of hours to make stock. Reserve stock (freezing in ziplocs is good).
Process chicken to mush in food processor. Add almonds, rosewater, sugar, and blend until smooth, adding chicken stock as required to make a spreadable dip type thing. Add salt to taste.
Serve with fresh crusty bread.
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