Chicken a la Poulette

Ingredients

• a chicken weighing three pounds
• two onions
• one bouquet
• one-half tablespoonful of salt
• two ounces of butter
• two tablespoonfuls of flour
• one pint of chicken broth
• one teaspoonful of salt
• one-half teaspoonful of nutmeg

Method

1. 1

   Cover chicken with boiling water, add onions, bouquet, and salt.

2. 2

   Cook slowly until done, remove skin and bones, cut meat into pieces.

3. 3

   Stir butter and flour over heat, gradually add broth, salt, and nutmeg.

As published

This recipe was extracted from The bachelor and the chafing dish (1895) by Deshler Welch, page 31. The excerpt below is the record exactly as published.

Chicken a la Poulette. — This is the way Mrs. Lemcke made it in a chafing-dish before an audience : She placed a chicken weighing three pounds over the fire and covered it with boiling water, after putting in two onions, one bouquet, and one-half tablespoonful of salt. This she covered and cooked slowly until done, when she removed the skin and bones, and cut the white meat into pieces one- half an inch in size. Then she stirred two ounces of butter and two table- spoonfuls of flour over the fire three minutes, add- ing to it gradually one pint of chicken broth, one teaspoonful of salt, one-haU teaspoonful of nut- meg

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