Carved Chicken Saute

Ingredients

• one or two fine spring chickens
• some very good butter or olive oil

Method

1. 1

   Take the chickens, pluck and draw them, then cut into pieces: remove wings and legs, halve the breast cross-wise, cut the back into three parts, and prepare the neck and feet.

2. 2

   Season and place butter or oil in a frying pan.

3. 3

   Keep turning until well browned, then add desired garnishes.

4. 4

   Do not cook longer than two minutes in the sauce to avoid toughness.

5. 5

   Time: fifteen minutes.

As published

This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 234. The excerpt below is the record exactly as published.

Carved Chicken Saute. Take one or two fine spring chickens, and after plucking and drawing them, cut them in pieces; take off the wing and leg on one side; then the wing and leg on the other. Take off the breast and cut it in halves (cross-wise, not length-wise); cut the back also in three parts. Cut off the neck, separate the pinions from the wing. Divide the thigh from the drumstick, scald the feed and take off the skin. Cut the nails of the feet off, clean the head and eyes off, cut off the beak. Season: Put some very good butter or olive oil

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