Boiled Chicken

Ingredients

• a chicken
• about a pint boiling water

Method

1. 1

   Stuff or not, as wished, and then truss as directed.

2. 2

   Put in kettle in boiling water, adding more if necessary.

3. 3

   After skimming, cover and cook till tender.

Nutrition per serving

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 455. The excerpt below is the record exactly as published.

g chickens of a questionable age. Alwayl]|piut on in boiling water^ unless soup is wanted, when use cold ; skim whto it boils up first, and place where it will only simmer; which, although defined as '^gentle boiling" Is by competent authorities on cookery, considered not hoilingy but just the next step ; a degree of heat hot enough to coagulate the albumen, and soften the fibrin, being of the temperature of 180? when tested by a thermometer. When coQ^ed in water kept at boiling point, which is much less efiective than WTOiinftnng, the flesh becomes fough rather than tender, and there' is 34 530 POTTLTBT. both a waste of fuel and a poorly-served fowl. Putting in boiling water at first is very important in order that the surface may be quickly sealed, thus retaining all the juices ; then simmering as di* rected, the fowl, or any meat, wiU be tender, jucier and finer flav- ored in much less time than if water is always kept at boiUng point ; thus proving a much more economical as well as satisfactory method of stewing and boiling. A little vinegar added to the water makes fowls more tender, and pinch of sugar adds to flavor; if very old, some sprinkle a spoonful soda over, letting stand a day or two, wash- ing off and cooking. The same result would be secured without the soda, we think ; as ^^hanging'' for a few days, or even longer, is con* sidered the only approved way of preparing poultry by many, especially among the English. In roasting as in boiling, have a high degree of heat at first, for the same purpose of searing the sur« face, then graduate to a moderate heat until done ; to test which in- sert a fork between the thigh and body, if the juice is watery and not bloody it is done. If not served at once, the fowl may be kept hot without drying up, by placing it over a pan of boiling water, set on top of stove or range, and inverting a dripping-pan over it. The wire rack or trivet placed inside the dripping-pan is quite essential in roasting, or patty-pans or muffin rings may be used. The pan for turkey should be three or even four inches deep, and measure at the bottom about sixteen by twenty inches, with sides somewhat flaring. Some roast without water, thinking the larding or butter makes sufficient drippings for basting ; others add a very little hot water. When fowls are frozen, they must be entirely thawed in cold water, before being cooked. Chickens are seasonable at all times, but ''spring chickens" should be three or four months old to be a wholesome diet, as the flesh is too immature before that time. Tur- j keys are decidedly a fall and winter delicacy. Poultry whether roasted or boiled may be served with a Giblet Gravy made as di- rected in Gravies. Some of the garnishes are parsley, fried oysters, thin-sliced ham, slices of lemon, fried sausages or force-meat balls. Boiled Chicken. — Stuff or not, as wished, and then truss as di- rected. Put in kettle in about a pint boiline water

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