Braised Chicken
From Gancel's culinary encyclopedia of modern cooking, 1920
Always rub poultry with lemon and keep as white as possible.
Presented as published in 1920. 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
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 127. The excerpt below is the record exactly as published.
BRAISED CHICKEN— Poulet Braise Empty and singe chicken, leave the skin of the neck as long as possible, cut the feet and put between the skin and flesh, take out the breast bone. Truss and stuff according to desire. Put vegetables and giblets of chicken in bottom of pan, place chicken on top, put in hot oven, when brown, moisten with white stock, juice and wine. Let cook 50 minutes to two hours
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