Boiled Chicken

Ingredients

• the chickens
• boiling water
• celery sauce
• oyster sauce
• egg sauce
• boiled tongue or ham

Method

1. 1

   Clean and truss the chicken, boil gently in water, skim as necessary.

2. 2

   Serve with sauces.

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 28. The excerpt below is the record exactly as published.

Boiled tongue or ham should be served with boiled chicken. If the chicken is not very tough, an hour or an hour and a quarter is sufflcient to boil it. COUNTBY FRIED CHICKENS. Take a young, fat chicken, eut it up, pepper and sait it, dredge it over with flour, and set it by while you mix a cup of lard, and some slices of fat bacon in a l?ry- ing pan. Let the lard get very hot, then drop in a few pièces of the chicken, always allowing room in the pan for each pièce to be turned without crowding. As fast as you f ry the pièces, put them on a dish over hot water to keep the beat in them while you make the gravy. Pour off some of the grease the chicken was f ried in, and then dro^dge into the fryingpan some flour; let thîs brown nicely and then pour into it a cup of sweet milk, little at a time; let it froth up, and then place your chicken LA CUISINE CREOLE. 67 » back into the gravy for three minutes. If you like the chîcken brown and dry, pour the gravy under ît on the dish for serving. ï h BOILED OHICKBNS WITH STUFFING. Truss and stuff the chicken as for roasting, dredge ît ail over with wheat flour, and put it in a pot of boiling water; take the pot oflf the fire for five minutes after the chicken is put in, or the skin will crack ; then let it boil gently according to its âge and weight, an old f owl requirîng twice as long to boil as a young one; allow fif teen minutes to the pound. ïake off ail the sciim as it rises, and when done serve with hard-boiled egg sauce, or parsley, or oyster sauce

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