Cock Ale

This is another recipe I have in my recipe book, I found this in an old brewing book many years ago. I thought it was interesting!

This very fine brew was once brewed in hostelries called the Cock Inn, the name being derived from the ale. The following version has been adapted and scaled down.

3.8L (1 gallon) basic malt extract beer (see Early Beer Recipe )
Trimmings from 1 Chicken
1 bottle of White Wine
20g (4tsp) Sugar for priming

Make 3.8L (1 gallon) basic malt extract beer (see Early Beer Recipe ).
After the second skimming, take the wing tips, parson's nose, carcass and scraps from the serving of a plainly roasted chicken, chop up and place them in a bowl. Cover them with the white wine, such as apple or gooseberry, and leave overnight in the refrigerator.
Next day strain the wine into the fermenting wort and suspend the chicken bones and pieces in it, loosely tied in a muslin cloth.
Leave for three days, then remove and discard the chicken, finish the fermentation, rack, prime and seal in the usual way.
Mature this splendid beer for six weeks and serve in modest quantities.

chicken? in beer? are you for real?

yep! its very real! I haven't brewed it myself but it's real

I would have called it salmonella ale