Baked Chicken

Ingredients

• one quart of boiling salted water
• teaspoonful of salt
• three cold biscuits
• three cornmeal muffins
• three crackers
• a small lump of butter

Method

1. 1

   Parboil the fowl in boiling salted water until tender.

2. 2

   Remove and brown in a hot oven.

3. 3

   For dressing, combine biscuits, muffins, and crackers in a bowl, moisten with stock, milk, or boiling water, and let stand until soft.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 81. The excerpt below is the record exactly as published.

Baked Chicken In the vessel in which the fowl is to be parboiled, have ready one quart of boiling salted water, using a teaspoonful of salt. Wash the fowl in weak soda water, wiping carefully inside and out. Place in the boiling water and cook slowly until quite tender, that is, until the joints separate easily, but not until it will fall to pieces. Remove it from the boiler, place in a hot oven, and brown quickly. With this baked chicken serve a dressing made as follows : Break into a bowl three cold biscuits, three cornmeal muffins (or same quantity of egg bread), and three crackers, or three slices of lightbread. Pour over this the stock in which the fowl was boiled. If this is not enough to moisten the bread thoroughly, use sweet milk, or boiling water and a small lump of butter

Cook this with the app: pantry check, scaling, and the assistant.