Braised Chicken

Ingredients

• Draw and prepare a chicken
• 3^ of a small carrot
• 1 onion
• 4 cloves
• 1 sprig of parsley
• 1 pint of rich meat stock
• one tablespoonful of butter
• one tablespoonful of flour
• twelve mushrooms

Method

1. 1

   Truss the chicken without filling and place in a baking-pan over the carrot and onion, chopped fine, cloves, parsley, and a little salt and pepper.

2. 2

   To this add 1 pint of rich meat stock, cover closely and bake in a quick oven for 1.5 hours.

3. 3

   Then dish the fowl and place it where it will keep hot.

4. 4

   Put one tablespoonful of butter in a frying-pan, let it brown and rub smooth in it one tablespoonful of flour; add to this the liquor in which the chicken was braised and then twelve mushrooms, chopped fine.

5. 5

   Stir this continually until it boils.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 22. The excerpt below is the record exactly as published.

Braised Chicken — Draw and prepare a chicken as for roasting. Truss it without filling and place in a baking-pan over 3^ of a small carrot and 1 onion, chopped fine, 4 cloves, 1 sprig of parsley and a little salt and pepper. To this add 1 pint of rich meat stock, cover closely and bake in a quick oven for 1}^ hours. Then dish the fowl and place it where it will keep hot. Put one tablespoonful of butter in a frying-pan, let it brown and rub smooth in it one table- spoonful of flour; add to this the liquor in which the chicken was braised and then twelve mush- room

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