Armored Hen

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Armored Hen

[original: Ruperto de Nola, Libre del Coch]

Gallina Armada

Roast a good hen. And when it is nearly half-roasted, baste it with bacon. Then take well beaten egg yolks, then with a spoon or with the tip of a large wooden spoon rub the hen with these yolks,  little by little. And then sprinkle wheat flour well-sifted with ground salt over the eggs turning the hen constantly and swiftly, and the crust is worth more than the hen.

The hen should be almost done, but not browned, then brush it well with bacon grease or other salted fat if you prefer not to use pork. Beat two egg yolks and brush them on one side of the hen, dust it with 2 Tbsp. flour mixed with 1/4 tsp salt, and place under the broiler for a few minutes. (watch carefully) Turn the hen over and repeat the process on the other side.  If you have an actual rotisserie this could be done as described in the original.