Boiled Chickens

Ingredients

• a couple of fat chickens
• immerse in milk and water for two hours
• boil slowly for half an hour
• salt
• garnish with white broccoli
• serve with white sauce

Method

1. 1

   Tie the wings and legs to the body with thread.

2. 2

   Immerse in milk and water for two hours, then put into cold water and boil slowly for half an hour.

3. 3

   Skim constantly and serve garnished with white broccoli and white sauce.

Nutrition per serving

As published

This recipe was extracted from Recipes for the million (1891), page 40. The excerpt below is the record exactly as published.

salt to taste. Skim frequently, and simmer for three hours, or till it is reduced to half the quantity. A little vermicelli boiled in the soup five minutes before it is served is an improvement. CHICKEN (POTTED). — Chop, and pound very fine, two pounds of the flesh of a chicken with one pound of lean ham, add three- quarters of a pound of butter, a little cayenne, nutmeg, and ground mace. Pot, and cover with hot butter. CHICKENS (BOILED). — Tie the wings and the legs to the body with thread, immerse in milk and water for two hours, then put into cold water, and boil slowly for half an hour. Skim constantly. Garnish with white broccoli, and serve with white sauce. Very plump birds should be chosen for this dish, otherwise it will not give satisfaction. CHICKENS (CURRIED). — Put slices of a dressed chicken into a stew-pan with a clove of garlic, a sliced onion fried brown, and some veal or mutton gravy. Simmer till tender, then add a good spoonful each of curry powder and flour, rubbed smooth with an ounce of butter, three or four tablespoonfuls of cream, a little salt, and some lemon juice. Serve with boiled rice round the dish. CHICKENS (FRICASSEE OF). — Draw a coupleof fat chickens

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