The Bardic Chef: Recipe – Roasted Cockatrice Stew

There’s a large cockatrice problem in this valley. When I’m able to prepare something with this meat every single night without fail, and the adventurers continue to bring me beast after beast… it’s a miracle any of the livestock around here can survive a spring season!


  • 3 lbs of shredded cockatrice meat, all bones and scales removed
  • 1 diced onion
  • ½ cup yellow corn kernels (sweet corn preferred)
  • 4 diced carrots
  • 1 minced celery
  • 2 minced garlic cloves
  • 1 lb red potatoes, chopped
  • 5 cups chicken broth
  • 1 cup white wine
  • 3 tbsp butter
  • 2 tbsp apple cider vinegar
  • 1/3 cup flour
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp thyme


Make sure all of the cockatrice is well cooked in a baking pan, in a 350 degree oven, for about 30 minutes. In the stock pot, add the carrots, celery, onion, and garlic, and cook until everything is softened. Put the heat at medium-high and add the wine, a cup of the broth, and the vinegar. Mix it well, and cook until the liquid reduces down, which should take 15 minutes. Add in the butter to allow it to melt, then coat everything in the flour, mixing thoroughly.

Add in the rest of the broth and herbs/spices, then the potatoes and corn, and combine until smooth. Remove from the heat and transfer into an oven-safe dish, then cook the stew for 40 minutes. Return to the soup pot, cooking for an additional 40 minutes. Serve.