Bloody Chicken, a recipe

Bloody Chicken, a recipe

I am not implying anything about my last quarry… or am I?


  • Large soup pot
  • Medium saucepan
  • Loaf pan
  • Larger baking pan into which you can settle the smaller loaf pan
  • Foil and plastic wrap
  • Toothpicks


  • 2 chicken breasts (You may be wondering if I utilize some other cut of human for this, and you would be right to do so. I have, though honestly, I like the chicken. Contrary to many other types of meat, human does not taste like chicken, and so to get that lovely flavor, you must stick to foul.)
  • 6 pieces of bacon
  • 2 3/4 c. blood
  • 1 c. oats
  • 1 c. barley
  • 1 c. back fat (This is rendered from pork butchery. You can source it by going to any grocer that offers butchery. Some places have it prepackaged)
  • A few onions (you want to have approximately 2 cups when these are chopped)
  • A couple parsnips
  • 1 Tbsp. salt
  • 1/2 Tbsp. coriander
  • 1/2 Tbsp. mace
  • 1/2 Tbsp. sage
  • 1/2 Tbsp. freshly cracked peppercorns (I prefer rainbow)
  • 1/2 tsp ground fennel seed


  1. The night before, soak your oats in tepid water
  2. Preheat the oven to 325º
  3. Boil the barley for about 40 minutes, or until it is mostly cooked
  4. Chop up the fat and onion into small, 1/2” cubes
  5. Using a few cubes of the fat, sweat the onions in the bottom of the soup pot until translucent.
  6. While this is cooking, boil the rest of the fat in a pot of water for about 3 minutes, then blanch in cold water
  7. Add the fat cubes into the onions and stir
  8. Add the oats and barley, stirring gently
  9. Add the blood and cook for about 15 minutes, stirring occasionally
  10. Add the spices
  11. Cook until thick like a cake batter, then pour into your loaf pan
  12. Fill the larger baking pan half way with water, cover the smaller loaf pan in foil and set into this, making certain the water cannot rise above the level of the smaller loaf pan.
  13. Bake for about 30 minutes
  14. While this cooks, butterfly your chicken breasts, and carefully sandwiching the breasts between plastic wrap, pound them flat
  15. Boil and mash the parsnips
  16. When the black pudding is finished, spoon some out to cool
  17. smear the chicken breasts with a thin layer of the parsnip mash
  18. Crumble this over the chicken breasts, then gently roll up the chicken as if making a sushi roll
  19. Wrap this roll in 3 pieces of bacon and hold together with toothpicks
  20. Set these on the oiled baking dish and bake at the same temp for 30 minutes

Serve alone, sliced, or with toast.