Boiled Chicken with Tarragon

Ingredients

• Draw, singe, and trim the feet and wings of a nice chicken
• place it in a stewpan with a pint and a half of water
• an onion with two cloves stuck in it
• a small 'bouquet garni' (no garlic)
• salt to taste
• pepper to taste
• two or three sprigs of tarragon

Method

1. 1

   Prepare and truss the chicken, rub with lemon, and simmer in water with onion and seasonings for 35 minutes.

2. 2

   Strain the gravy, reduce it, and serve over the chicken with tarragon.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 133. The excerpt below is the record exactly as published.

BOILED CHICKEN WITH TARRAGON. Draw, singe, and trim the feet and wings of a nice chicken ; cut the under part of the thighs close up to the bend of the joint ; loosen the skin all round the thighs by introducing the fingers through the vent, and push the legs inside so that the feet only are seen ; lay the chicken on its breast, twist the pinions round to make them lie even with the back, turn the skin of the breast upon the back, then run a trussing-needle and string through the pinion on the left, and again through its lower joint on through the upper joint of the thigh ; the needle must now be brought round and inserted through the other wing in a similar manner, and the strings drawn tight and fastened. The legs must also be secured by running the needle through the upper part, leaving the drum-sticks under, and pass the needle through the back, then draw and tie the strings, so as to give the chicken a plump appearance ; rub it with half a lemon to keep it white, and place it in a stewpan with a pint and a half of water, an onion with two cloves stuck in it, a small " bouquet garni " (no garlic), salt and pepper to taste, and two or three sprigs of tarragon

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