Our yellow chicken got a lot of attention from the public with many exclamations over the 'mustard' chicken.  But there is no mustard here!  The color was made with free range egg yolks and a bit of saffron although the spice was really redundant with the brillant color of the egg yolk.  When the chicken was done we applied a glaze made of nothing more than egg yolk, saffron and a bit of flour.  On Sunday we made the white version.  

 above Glaze waiting in the bowl for application. 

Above an Interpretation of a 12th century German Salad, based on material from Physica by Hildegard von Bingham.

And below,  a conserve of Strawberries from 1573,

Both were presented along with some raisin pies for the A&S Competition.