Braised Chicken

Ingredients

• 4-pound fowl
• 2 sprigs thyme
• 1 sprig parsley
• 2 slices fat salt pork
• 1 bay leaf
• 2 tablespoons butter
• 5 slices carrot, cubed
• Y onion, sliced
• 2 cups boiling water or Chicken Stock

Method

1. 1

   Try out pork.

2. 2

   Strain fat, add carrot, onion, parsley, and bay leaf.

3. 3

   Cook 10 minutes.

4. 4

   Add butter and fowl.

5. 5

   Cook until surface is well browned, turning often.

6. 6

   Place on trivet in deep pan, pour over fat, add water or stock.

7. 7

   Cover and bake in slow oven (325° F.) until tender, basting often and adding more water as needed.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 142. The excerpt below is the record exactly as published.

BRAISED CHICKEN 4-pound fowl, cleaned and 2 sprigs thyme trussed 1 sprig parsley 2 slices fat salt pork, 1 bay leaf Y4 inch thick 2 tablespoons butter 5 slices carrot, cubed 2 cups boiling water or Y onion, sliced

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