Chicken with Verjuice

Modernization:
Gratonata of chickens. Cut up you chickens, fry them with pork fat and with onions; and while they are frying add a little water so that they cook nicely in the pan; and stir them often with a large spoon, add spices, saffron, and verjuice, and boil; and for each chicken, take four egg yolk, mix them with verjuice and boil this separately; and beat everything together in the pan, and boil everything together with the pieces of chicken; and when boils remove it from the fire and eat it.

Redaction:
1 chicken
1 medium-small onion
2 oz. Fresh pork fatback
10 TB. Water
10 TB. verjuice
4 egg yolks
½ tsp. Ground mace
½ tsp. Ground ginger
1 pinch cinnamon
1 pinch saffron threads
Fresh black pepper
salt

Cut up the chicken into serving pieces; pat dry and season with salt and pepper.
Cu the onion into thin slices.
Cut the fat into 1/8-inch cubes and render over low heat in a heavy bottomed casserole. Add the chicken and onion and brown on all sides; take care not to burn. Spoon any excess fat out of the casserole, add the water and bring to boil. Then add one-third of the verjuice and the spices. Turn the heat to very low and simmer for 30-45 minutes or until the chicken is done.

This is the point at which it is brought to the hall. The recipe then continues:

When ready to serve, beat the remaining verjuice into the egg yolks in a small saucepan. Over low heat, bring just to a boil. The moment it is boiling, add it to the casserole with the chicken and take it off the heat. Mix well and make sure the sauce has thickened. If it has not, heat the casserole over the lowest heat possible until is does thicken.
Check for seasonings and serve.

Source:
Odile Redon, Françoise Sabban, and Silvano Serventi
The Medieval Kitchen: Recipes from France and Italy
The University of Chicago Press
1998
ISBN: 0-226-70684-2