Baked Chicken with Oyster Dressing

Ingredients

• a tablespoon of boiling butter
• one cup of oyster-juice
• two cups of boiled rice
• one cup of minced lean of ham
• two dozen chopped oysters
• two teacups of tomato-juice
• one cup of oyster-juice

Method

1. 1

   Sauté onion, rosemary, thyme, and red pepper in butter.

2. 2

   Add oyster juice and simmer.

3. 3

   Mix in rice, ham, and oysters, then stuff the chicken.

4. 4

   Baste with tomato and oyster juice and bake for one hour.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 70. The excerpt below is the record exactly as published.

Baked Chicken with Oyster Dressing — Broiled Chicken — Creamed Chicken — Creamed Chicken for Company — Chicken with Cream Sauce^Chicken Curry — Fricasseed Chicken— Fried Chicken — Chicken Loaf — Chicken and Mushrooms — Aunt Nancy's Smothered Chicken— Panned Breast of Chicken— Chicken Pie— Chicken Potpie— Plain Potted Chicken — Potted Chicken or Turkey — Pressed Chicken— Chicken with Red Peppers — Remnants of Cold Chicken — Chicken with Rice and Saffron- Spanish Chicken— Stewed Chicken with Dumpling — Chicken Terrapin — To Bone a Turkey —Stuffing for Boned Turkey — Turkey Loaf— Roast Turkey— Turkey Dressing — Duck, Pork, and Other Dressings— Chestnut Stuffing for Turkey — Sausage Stuffing for Turkey— Roast Duck--Roast Goose with Apples — Broiled Partridge— Broiled Quail — Broiled Pigeons— English Pigeon Pie— Roast Snipe— Game Pie— Jugged Hare — Venison with Gooseberry Jelly BAKED CHICKEN WITH OYSTER DRESSING A NEW ORLEANS DISH TO a tablespoon of boiling butter add one minced onion, a good pinch of rosemary, the same of thyme, and one small minced red pepper. When these are browned, add one cup of oyster- juice. Let all simmer five minutes, and then add two cups of boiled rice and one cup of minced lean of ham. Brown a little and then add two dozen chopped oysters. Stir until it all becomes quite brown, remove from the saucepan, and stuff the fowl. Under each pinion and between each thigh and the body lay a thin slice of bacon. Tie down the drum-bone knuckles and fasten the wings, dust the bird with flour, and lay some thin slices of bacon over the breast. Lay the bird in a roasting-pan, and use two teacups of tomato- juic

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