Disney Post #7: Sword in the Stone

Sword in the Stone was a great movie to watch as a young boy. Lots of magic, action and very little story. Perfect. Loosely based on Arthurian legend (very loosely) Sword in the Stone works well as a basis for that legend. Le Morte D'Arthur,, published in 1485, is the most well recognized work of Arthurian legend and contains the most elements of what is recognized in modern day.

1485 was an interesting time, at the time of the Tudors there were still huge class discrepancies but less so with food than in previous centuries. Peasants and royalty both had access to meat. It was also a simple time for food. Fresh fruits and meats, stews, roasts for royalty. Pottage, bread and soups for peasants. Potato actually wasn't common at the time, instead onions and cabbage were used. Food was also mixed in interesting combinations for instance subbing out cabbage for pears was common, taste came secondary to dietary knowledge at the time.

I decided to make a hearty chicken soup in honour of Arthurian legend. Taste did not come second in this recipe, though i would lie to point out that of all the magic in all the books and movies out there, nothing is quite as impressive as adventurers making a stew in minutes over an open flame.

Ingredients

1/4 cup butter

1/4 cup flour

2 lbs chicken pieces

4 carrots

1 large parsnip

2 red onions

4 stalks celery

1/2 lbs crimini mushrooms

8 cups chicken broth

1 tbsp chicken bullion

6 cloves garlic

1 tbsp thyme

1 tbsp sage

1/2 tbsp oregano

salt and pepper to taste

1. Start by prepping all your ingredients.

2. Debone chicken and cut into bit sized pieces, chop vegetables into bit sized chunks and slice garlic

3. Melt butter in a large pot on low heat and add flour, whisk together until smooth to create a roux

4. Stirring constantly heat roux on low until it takes on a golden colour.

5. Add Garlic and cook while stirring for 2 minutes

6. Add in vegetables and bullion to roux and stir to completely coat

7. Slowly add in 4 cups of broth, stirring constantly to mix roux with broth

8. Add chicken pieces and mix in, add remaining 4 cups of broth, or however much you can without overfilling pot

9. Add spices and turn heat to medium, bring soup to a light simmer then cover, stirring occasionally for 3-4 hours, add broth as needed