Baked Chicken

Ingredients

• 3-pound chicken
• Salt, pepper
• Flour for dredging
• Y cup butter
• Y cup Chicken Stock
• 1 cup cream

Method

1. 1

   Place chicken in pan, sprinkle with salt and pepper, dredge with flour, dot over with butter.

2. 2

   Bake 30 minutes in hot oven (400° F.), basting every 5 minutes with remaining butter melted in boiling water.

3. 3

   Make gravy of fat in pan, flour, stock, and cream.

4. 4

   Season to taste.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 142. The excerpt below is the record exactly as published.

BAKED CHICKEN 3-pound chicken, cut in pieces Flour for dredging for serving Y cup butter Salt, pepper Y cup Chicken Stock (p. 151) 1 cup cream

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