Chicken A La Reine

Ingredients

• a nice pair of chickens as for roasting
• three or four slices of pork
• two slices of carrot
• one large onion cut fine
• a bunch of sweet herbs
• white stock to half cover chickens

Method

1. 1

   Dredge chickens with salt, pepper, and flour.

2. 2

   Layer pork and onion in a pan, cook until colored, then add chickens and remaining pork.

3. 3

   Bake in a hot oven for 20 minutes, add stock and herbs, cover, and return to oven.

4. 4

   Baste and cook for 2 hours, turning chickens halfway.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 75. The excerpt below is the record exactly as published.

CHICKEN A LA REINE. Prepare a nice pair of chickens as for roasting. Dredge well with salt, pepper and flour. Cut three or four slices of pork and put half in the bot- POULTRY. 135 torn of stewpan ; also two slices of carrot, one large onion cut fine. Stir the whole over the fire until it begins to color, and then put in the chickens, and lay rest of the pork over them. Put the saucepan in a hot oven for about twenty minutes, add white stock to half cover chickens, a bunch of sweet herbs

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