Braised Chicken

Ingredients

• Prepare the chicken and truss it as for boiling
• slices of pickled pork or bacon
• a small carrot
• an onion peeled and cut up
• a head of celery
• a bunch of thyme and parsley
• four or five cloves
• pour over a quart of cold water
• thicken with a little browned flour

Method

1. 1

   Layer bacon in a pan, place chicken on top, add vegetables and seasonings, cover with water, and simmer until tender.

2. 2

   Thicken the broth and serve over the chicken.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 37. The excerpt below is the record exactly as published.

Braised Chieken. PMpare tlie ohioken and truss it as for boiling, bat do a«l staff it ; ky slicos of pickled pork or baoon on the bottom ef a stsw-pan, pat the chicken on the bacon with the back down ; serape and wash % small carrot, oat it in thick slices ; add an onion peeled and cat ap, a head of celery the same, a banch of thyme and parsley chopped; lay these aroand the chicken, season with pepper and salt, and add foar or five cloves ; poar over a quart d^oold water ; simmer slowly an hoar, if the chicken is young, •r until tender; take out the chicken, thicken with a little browned flour, give a boil up, pour over the fowl and serve * Broiled Chicken. After the chickens have been drawn and well washed, spKt ihem through the back, flatten them with aoleaver or chopper, and lay them on a gridiron over a bright fire. They must be constantly watched and turned several times. When done, ky them on a hot dish, batter them well and dust with pepper and salt. Put the giblets in a stew-pan, with cold water, and pepper and salt ; simmer several hours ; when tender, chop the givard, mb the liver to a paste with a little butter and browned flov, stir in the gravy, give a boil up, and serve with the chick^i. Pilau of Chicken. Prepare a chicken and truss it as for boiling

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