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Boned Chicken
From The Pattern cook-book, 1890
Serves 1
Allow fifteen minutes to a pound in baking.
Presented as published in 1890. 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
Nutrition per serving
1138Calories
80 gProtein
1 gCarbs
88 gFat
Full nutrition (33 nutrients)
Calories1138 kcal
Protein80 g
Carbohydrates1 g
Fiber0.7 g
Sugars0 g
Total Fat88 g
Saturated Fat31 g
Monounsaturated Fat38 g
Polyunsaturated Fat12 g
Cholesterol329 mg
Sodium276 mg
Potassium999 mg
Calcium74 mg
Iron6.3 mg
Magnesium101 mg
Phosphorus699 mg
Zinc12 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D1.6 mcg
Vitamin C3.5 mg
Vitamin A73 mcg
Vitamin E1.3 mg
Vitamin K2.6 mcg
Vitamin B61 mg
Vitamin B126.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)26 mg
Folate65 mcg
Choline126 mg
Caffeine0 mg
Water286 g
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 94. The excerpt below is the record exactly as published.
BONED CHICKEN. This makes an exceedingly nice course for dinner and is not difficult to manage. Pick and singe the chicken and cut off the head and feet, but do not draw it. With a sharp penknife slit the chicken down the back ; then, keeping the knife close to the bones, scrape down the sides and the bones will come out. Leave the drum- sticks and vising bones in, but break them at the joints. Stuff the chicken with chopped cold, cooked lamb, sea- soned with salt and pepper, and a tea-spoonful of summer savory and the juice of one lemon ; and add two table-spoonfuls of chopped salt pork. In stuff- ing, give the chicken, as far as possible, its original shape, and sew it up securely. Turn the ends of the wdngs under the back, tie or skewer them firmly, and tie the legs down close to the body, so that the top will present a plump surface to carve in slices across. Lard the chicken with two rows on the top
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