Braised Chickens

Ingredients

• 2 chickens
• 4 oz. butter
• A teaspoonful potato flour
• Salt

Method

1. 1

   Truss, wash, and dry the chickens.

2. 2

   Rub over well, both inside and out, with salt and dredge with flour, placing inside each bird a piece of butter and several sprigs of parsley.

3. 3

   Brown 4 oz. butter in a saucepan, place in the chickens and baste till brown on all sides.

4. 4

   Then braise, adding water from time to time.

5. 5

   When the birds are done, take out, and thicken the gravy with potato flour mixed smoothly in a little cold water.

6. 6

   Bring to the boil and serve with the chickens.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 35. The excerpt below is the record exactly as published.

Braised Chickens.) For^ Persons. Time of Preparation : i^ to 2 hours. 2 chickens, or I capon. 4 oz. butter. Parsley. A teaspoonful potato flour. Salt

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