In Medieval times, most Norwegians had a pretty basic diet. When they didn’t eat porridge, they had fish. And if they had neither, they had nothing. However, the upper classes and the clergy led a quite different life, with freshwater fish, poultry and exotic spices. This recipe is based on a recipe from the 14th century.
Place the garlic, saffron, cinnamon, salt, flour, vinegar and oil in a small bowl and mix well. Rub the whole chicken well with the spice mixture. Marinate the chicken for 45 minutes at room temperature, or for up to 24 hours in the fridge.
After it has marinated, place the chicken, the wine and chicken liver in a cast iron casserole with a lid, and boil over a medium heat for 1½ hours. Make sure that it does not boil dry. The chicken will be ready when its core reaches a temperature of around 152 to 158 Fahrenheit (67 to 70 Celsius).
Serve the chicken with a slice of nice bread.