Boiled Chicken
From A year's cookery, 1880
Serves 1
Garnish with bacon rolls.
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 348. The excerpt below is the record exactly as published.
Boiled Chicken. — Some people think that it would be impossible to boil less than a whole chicken to produce a satisfactory result. A half, or even a quarter of a fowl can, however, be prepared thus, and so both monotony and waste can be avoided. If possible, get a little second stock or veal broth to cover the chicken. If this is not at hand, an onion, a carrot, a bunch of herbs, and a few strips of bacon rind
Cook this with the app: pantry check, scaling, and the assistant.