Boiled Chickens with Stuffing
From La cuisine creole, 1885
Boil for 15 minutes per pound.
Presented as published in 1885. 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 La cuisine creole (1885) by Lafcadio Hearn, page 28. The excerpt below is the record exactly as published.
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
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