Chicken aux Olives

Ingredients

• a chicken
• two ounces of fresh butter or half a gill of oil
• a tiny bit of garlic
• a large tablespoonful of breadcrumbs
• an ounce of gelatine
• a teaspoonful of lemon juice
• a heaped teaspoonful of red currant jelly
• a large spoonful of good stock or gravy
• a dozen olives farcies

Method

1. 1

   Take a chicken trussed as if for boiling; dust it lightly with spiced pepper.

2. 2

   Place two ounces of butter or half a gill of oil in a large bag, add a tiny bit of garlic, a large tablespoonful of breadcrumbs, and the chicken.

3. 3

   Place the bag on the broiler in the oven and cook for half an hour.

4. 4

   Remove the bird to a hot dish, drain it carefully, and pour off all the grease.

5. 5

   Put the residue of the gravy in a clean bag with an ounce of gelatine, a teaspoonful of lemon juice, a heaped teaspoonful of red currant jelly, and a large spoonful of good stock or gravy.

6. 6

   Make hot, then add a dozen olives farcies.

7. 7

   Make hot on the broiler for 5 minutes, pour over the chicken, and garnish with straw potatoes or spinach.

Nutrition per serving

As published

This recipe was extracted from Paper-bag cookery (1911) by Nicolas Soyer, page 20. The excerpt below is the record exactly as published.

Chicken aux Olives. — Take a chicken trussed as if for boiling; dust it lightly with spiced pepper, and reserve on a plate till needed; place two ounces of fresh butter or half a gill of oil, whichever is most convenient, in a large bag, add a tiny bit of garlic, notched in order to allow the juice to escape, a large tablespoonful of breadcrumbs, and the chicken ; place the bag on the broiler in the oven and cook for half an hour. Then remove the bird to a hot dish, having drained it carefully as directed. Pour off all the grease from the re- maining breadcrumbs and remove the garlic. Put the residue of the gravy in a clean bag with an ounce of gelatine, a teaspoonful of lemon juice, a heaped teaspoonful of red cur- SOYER’S PAPER-BAG COOKERY 65 rant jelly and a large spoonful of good stock or gravy. Fold and make very hot, then open the bag and add a dozen olives farcies

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