Baked Chicken with Parsnips

Ingredients

• prepare a young chicken
• Wash, scrape, and quarter parsnips
• add a lump of butter the size of an egg
• sprinkle with salt
• sprinkle with pepper
• add water in pan to prevent burning

Method

1. 1

   Parboil parsnips for twenty minutes.

2. 2

   Split the chicken open at the back, place in a dripping-pan with parsnips around it, season, and add butter.

3. 3

   Bake until chicken and parsnips are done to a delicate brown.

4. 4

   Serve chicken separately and pour gravy over parsnips.

As published

This recipe was extracted from Buckeye cookery (1892), page 155. The excerpt below is the record exactly as published.

BAKED CHICKEN WITH PARSNIPS. _ : _ Wash, scrape, and quarter parsnips, and parboil for twenty min- utes; prepare a young chicken by splitting open at back, place in a dripping-pan, skin side up, lay parsnips around the chicken, sprinkle with salt and pepper, and add a lum, of butter the size * lh hte ha POULTRY. < ee ES euici of an egg, or two or three slices of Sand pickled Nee put eabpes water in pan to prevent burning,

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