Flowered chicken
Mæn sculæ takæ höns oc scaldæ thæm, oc lithæ thæm syndær oc skæræ alt kiööth fra been,
oc takæ thæm sithæn af soth, oc windæ kiööth thær vm, oc strö thær puluær a af cinamomum,
oc læggæ thæt sithæn i deegh thær görth ær af hwetæ mial oc slaghæn æg,
oc bakæ thæt sithæn i smör æth smolt. thæt hethær blomæth höns.

Translation by Ivar A. Rossavik:
One should take chickens and scold them, and cut them to pieces and cut all the meat from it, and take
(I’m not at all certain what this next part means, but I think it’s either the dried bones or pieces of wood),
and wind meat around them, and sprinkle with ground cinnamon,
and put it thereafter in a dough that is made from wheat flour and beaten egg,
and bake (fry) it in butter and lard. That is called "blomæth høns"
(flowered chicken: and this is no pun in Norwegian).

Take chicken meat, deboned. Let Tescos do the removal of feathers, skin, and fat
that the scalding is intended to achieve.

Put on skewers
Sprinkle with cinnamon
Make batter of flour & beaten eggs
Dip kebabs in batter
Fry/bake (big open pans, heat fat in bottom, drop kebabs in, then bake)

Test:
About 50g of chicken breast per kebab.
Two eggs and a couple of big spoons of flour made enough batter for at least six kebabs.
(I was a bit generous)
Heat oil on top: fry to start with.
Then slap the lot in the oven: 30 min makes sure the chicken’s cooked. Turn once.
Yum! Batter very rich: consider using liquid other than just eggs.

Feast quantities:
3 kg chicken
About 24 eggs, lots of flour
Cinnamon: quite a lot. A pack, say.
Oil to fry: Crisp&Dry works. They used butter/lard,
but I think for modern tastes this would be too greasy.