Old English Buknade Pottage (Chicken Stew)

First dish of 2019 – an old English classic with a simple yet stunning flavour. Old English buknade pottage, made of leftover meat that’s cooked into a stew (‘pottage’ means ‘stew’).


  • Oil: 2 tbsp
  • Fresh parsley: 2 sprigs, finely chopped
  • Sage leaves: 2 sprigs, stems removed, finely chopped
  • Chicken stock: 6 cups
  • Ground clove: a pinch
  • Saffron (optional): a pinch
  • Salt: a pinch
  • Roast chicken: 350g, torn into flakes
  • Egg yolk: 3, beaten
  • Cider vinegar: 1 tsp
  • Ground white pepper: a pinch
  • Ground ginger: a pinch


  1. Heat oil in saucepan. Saute parsley, sage and chicken stock.
  2. Add cloves, saffron and salt. Simmer for 1min.
  3. Stir in chicken flakes.
  4. Add some chicken stock into the beaten yolks. Pour this back into the stock to thicken it.
  5. Stir in cider vinegar, pepper and ginger. Simmer for 1min.
  6. Remove from heat. Serve as side or main dish.


  • This recipe was kindly adapted from ‘The Medieval Cookbook’ by Maggie Black. I omitted saffron from the recipe as I wanted to make this a simple dish without a fuss. So you can imagine this soup is supposed to look a lot more golden and pompous than it does here in this contemporary setting!

  • This recipe is supposed to make use of leftover meats in the soup. It is therefore a good recipe for me to have every time I take stock of the leftover ingredients in the fridge at the end of the week!

4 persons (as side dish)

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