Breaded Chicken

Ingredients

• Cut a small spring chicken
• dust with salt
• and pepper
• dip them in a beaten egg
• a tablespoon of water
• dust thoroughly with fresh bread crumbs

Method

1. 1

   Cut chicken into 4 pieces, dust with salt and pepper, dip in beaten egg with water, and coat with bread crumbs.

2. 2

   Place in a baking pan, bone side down, and bake until golden brown.

Nutrition per serving

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 179. The excerpt below is the record exactly as published.

and pepper and a lump of butter. If desired, sage may be put in, but in small quantity. One egg and a cup of milk. Cover the breast of the fowl with strips of fat pork, when these are crisp, shake them away and lay a lump of butter 264 FOWL on the brown breast. Baste frequently. Let the fowl bake until very tender, then lay it on the dish and make gravy. — Mrs. A. E. Whitney, 1760 Edgewater Place, Chicago, 111. VARIATION I.— Cut the fowls open and lay them flat in a pan, breaking down the breast and the back 'bones, dredge with flour, and season well with salt and pepper, with bits of butter; put in a very hot oven until done, basting frequently with melted but- ter, or when half done take out the chicken .and finish by broiling it u<pon a gridiron over bright coals. Pour over it melted butter and the juices in the pan in which it was baked. — Mrs. B. O. Fort- son, 3135 Forest Ave., Chicago, 111. BOSTON BAKED CHICKEN.— Clean, joint, and prepare a chicken as for frying. Season 3^ cup flour, with pepper, salt and celery salt. Roll the chicken in the flour and pack closely in a bean jar or a baking-pan with a tight-fitting lid. Pour 2 cups of boiling water over and dot with lumps of butter. Bake in a brisk oven for 15 minutes, and then bake slowly till done. The time re- quired depends on the age of the fowl. Any tough, ol-d fowl maj' be prepared in this manner, and will be tender and delicious.— Clara Rapp, 7129 R)ho<ies Ave.. Chicago, 111. VARIATION I. — Prepare chicken as for stewing, roll each piece in flour, place in a small dripping pan, sprinkle with pepper and salt, and some butter, fill the pan half full of sweet milk, cook in the oven for 1 hr. The milk makes a nice gravy. — Mrs. H. B. Wright, 3813 S. State St., Chicago, Til. BAKED MINCED CHICKEN.— Mix together 2 cups of minced cold chicken, lamb or veal. 1 cup of chopped ham and 1 cup of fine bread crumbs. Moisten thoroughly with well-seasoned soup stock. Turn into a greased bake-dish and set in the oven until heated through. Break upon the top of the mince as many eggs as will lie side by si<le on it. sprinkle wnth salt and pepper, re- turn to the oven and bake until the whites are set and firm. Send to table in a pudding dish. — Mrs. Frank Mullins. Franklin, Til. CHICKEN IN BASKETS.— To 3 cups of hot mashed pota- toes, add 3 tablespoons of butter, 1 teaspoon of salt, yolks of 3 eggs, slightly beaten, and enough milk to moisten. Shape in form COOK COUNTY COOK BOOK 265 of small baskets, using a pastry bag and tube. Brush over with white of Ggg, slightly beaten, and brown in oven. Fill with creamed chicken. For handles of baskets use parsley. — Mrs. E. D. Bennett, Bartlett, 111. BRAISED CHICKEN.— Cover the grating of your roaster with a blanket of vegetables, a small, young turnip, an onion, a young carrot, a stalk of celery^ all cut up small; a little chopped parsley and 2 tablespoons of finely minced salt pork. Have ready the chicken cleaned and trussed, ibut not stuffed. Lay, breast upward, on the vegetables and pork. Pour a little boiling water over it from the tea kettle and set covered in the oven. Cover closely and cook at least 20 minutes to the lb. if the chicken be young. If old, extend the time. At the end of 1 hr, lift the cover and baste with butter, then with the water from the pan, and shut up for an hr. longer. Uncover, then rub with butter and dredge with flour, and brown. Drain the gravy with the vegeta- ble from the pan, rub through a colander into a saucepan, thicken with browned flour, boil up, and serve in a boat. — Mrs. Maggie Ford, 1,20 W. Indiana St., Chicago, 111. BREADED CHICKEN.— Cut a small spring chicken, after it has been cleaned and drawn, into 4 pieces; dust with sialt and pep- per, dip them in a beaten egg, to which you have added a table- spoon of water, and dust thoroughly with fresh bread crumbs

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