Braised Boned Chicken

Ingredients

• the chicken prepared as above
• a slice of carrot
• an onion
• a sprig of parsley
• 1 bay leaf
• 3 cloves
• 12 pepper corns
• enough water to cover

Method

1. 1

   Roll the chicken in cheese cloth and tie.

2. 2

   In a saucepan, place the bones, carrot, onion, parsley, bay leaf, cloves, peppercorns, and enough water to cover.

3. 3

   Lay in the chicken, cover, and simmer for four hours.

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 27. The excerpt below is the record exactly as published.

BAISED BONED CHICKEN To braise the chicken prepared as above, roll it lightly in a piece of cheese cloth, tying the ends well. Put in a sauce pan the bones of the chicken, a slice of carrot, an onion, a sprig of parsley, 1 bay leaf, 3 cloves, 12 pepper corns and celery. Add enough water to cover

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