Broiled Chicken

Ingredients

• young chicken
• sprinkle with salt
• spoon of butter
• put a weight on top

Method

1. 1

   Prepare chicken, split on back, sprinkle with salt, lay on ice for 12 hours.

2. 2

   Broil on hot irons, basting with butter until tender and brown.

3. 3

   Pour liquor from broiler over it.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 27. The excerpt below is the record exactly as published.

BROILED CHICKEN Prepare young chicken, split on the back, sprin- kle with salt, and lay on ice 12 hours or longer before it is cooked. Have broiling-irons very hot. Spread a spoon of butter on the chicken, add salt and pepper, and lay on the broiler with the breast next the fire. Cover and put a weight on top — • the old-fashioned way was to put a flat-iron on top. 85 THE BLUE GRASS COOK BOOK Be careful to broil both sides, basting with a little butter. Cook till tender and a rich brown. Place on dish and pour the liquor from the broiler over it. CHICKEN PIE Cut up a large chicken, add sufficient water to make a good gravy. Add ^ pound of butter rolled in flour, little salt, pepper, and mace to taste. Make a paste with f pound of flour and ^ pound of butter, little water, and a pinch of salt. Boil 3 eggs hard. Stir the yolks in the pie, and bake. CHICKEN PUDDING Stew 3 chickens until tender; remove from the liquor; put into a baking-dish and make a batter with flour, sweet milk, a tablespoon of but- ter, and 3 eggs beaten separately ; beat all thor- oughly and pour on the chicken; bake 1 hour; serve with gravy made of the liquor the chicken was boiled in ; thicken with flour, add butter, salt, and pepper to taste. CHICKEN FOR SUPPER After boiling chickens in as little water as pos- sible until the meat falls from the bones, pick off 86 FOWL the meat, chop it rather fine, and season it well with pepper and salt; put into the bottom of a mould some slices of hard-boiled eggs and layers of chicken until mould is nearly full ; boil down the water the chicken was boiled in until there is about a cupful left; season it well and pour it over the chicken; it will sink through, forming a jelly around it. Let it stand over night or all day on ice. Let it be sliced at table. Garnish the dish with light-colored celery-leaves or fringed celery. CURRIED CHICKEN Boil chicken tender; take out and lay on plat- ter; take 1 teaspoon of curry and flour enough to make the liquor the thickness of good gravy; mix both together smooth with a little water, and stir into liquor the chicken was boiled in ; then put back the chicken, and let all boil slowly for 15 minutes, stirring slightly. FRICASSEE OF CHICKEN E. D. P. 1 tender chicken, 1 teacupful of butter, 1 tablespoonful of floury 87 THE BLUE GRASS COOK BOOK 1 bunch of parsley, 1 saltspoonful of celery seed. Wash the chicken and cut it up as for frying; put into a stew-pan, with hot water enough to cover it, add the celery seed and salt; let it boil gently, taking off the scum as it rises, until it is tender, which will take about 1 hour; then rub the butter and flour together, put into the stew-pan with the well-chopped parsley; let it stew 15 minutes; add the yolks of 2 raw eggs ; stir as you would for cus- tard, and boil 5 minutes longer. Serve on a dish with boiled rice arranged nicely around it. When putting the celery into the stew-pan put it in a thin piece of muslin. FRIED CHICKEN Prepare young chicken and sprinkle with salt

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