Catalan Chicken

A 16th century Italian Recipe, translated into English by Shannon Wanty

Romoli, Domenico: La Singolare Dottrina Di M. Domenico Romoli... (Gio. Battista Bonfadino, Venetia, 1593)

V.49 p147v Pollastri alla Catelana. (Catalan Chicken.)

When you have cooked, and roasted the chicken, cut apart the wings, and the breast, and the thighs, slice a good quantity of lemons into thin slices, put them with rose water, salt, sugar, and cinnamon, put the chicken in a pot, putting over the lemons, mix together all the things in the pot, leave it to stand until it is stewed, and turn it onto a plate with the lemons, and the juices over.