Cock Ale

The following recipe has the unusual name of "COCK ALE". It is an ancient recipe and was once a great favourite with farm workers (both male and female).

An old cockerel was taken - killed, plucked, cleaned and flayed (this was done by hitting the chicken corpse against a wooden table, or similar, until all of its bones were broken). This was then added to a barrel of beer in the making. However for this recipe we use chicken we can buy from a supermarket.

Simply roast a chicken (no herbs). Eat said chicken.

Place all leftovers from carcass in a vat and pour over half a pint of dry white wine. Cover and leave in a cool, dark place.

Dissolve 1lb of malt extract and half lb of golden syrup in quarter gallon of water. Boil three quarters of an ounce of hops in three quarters of a gallon of water. Strain hop liquor into malt and golden syrup solution. When cool, add 1 sachet ale yeast.

Next day, skim the scum from beer, strain the wine from the chicken into the beer.

Put chicken in a muslin bag and suspend it in the fermenting beer for 3 days.

Remove, drain the bag, stir the beer and leave it, looselycovered, in a warm place for fermentation to finish. Siphon beer into bottles, prime with half teaspoon of caster sugar per pint, then seal and label. Maybe not "Cock Ale"? Go for "Big Love Beer"? How about "Lunch"?

Store for 3 weeks in a cool dark place before drinking.

 

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