Chicken, Boiled, with Pease

Ingredients

• a tender chicken of about 3 lbs
• lb. of bacon
• one quart of warm broth
• two sprigs of parsley
• a very small bay-leaf
• one clove
• two medium-sized white onions
• half a salt-spoonful of pepper
• one quart of freshly shelled pease
• half a table-spoonful of butter
• half a table-spoonful of flour
• one coffee-spoonful of beef extract
• one salt-spoonful of salt

Method

1. 1

   Singe and draw the chicken, cut into pieces, and brown with bacon in butter.

2. 2

   Add warm broth and seasonings, cook for 15 minutes, then add pease and cook for 45 minutes.

3. 3

   Serve chicken on a platter with gravy.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 307. The excerpt below is the record exactly as published.

Chicken, Boiled, with Pease. — Singe and draw a tender chicken of about 3 lbs. Cut it in each joint, make four pieces of the breast, and cut the chicken in six pieces. Wipe off the pieces with a wet and clean towel. Cut in small dice lb. of bacon, boil it in a little water for ten minutes, drain it and put it in a sautoir with half a ta- ble-spoonful of butter, add the chicken, and let it brown all over for ten min- utes. Pour over it one quart of warm broth; add a small bouquet of two sprigs of parsley, a very small bay- leaf, one clove, two medium-sized white onions, half a salt-spoonful of pepper, no salt ; cook fifteen minutes with cov- ered saucepan. Add then one quart of freshly 'shelled pease, and cook slowly for forty -five minutes. Ar- range the chicken on a warm plat- ter, the body pieces first, the legs around the breast, and wings on top; reserve the gravy. Put the chicken in the oven while finishing the gravy. Mix well half a table-spoonful of butter with half a table-spoonful of flour; keep the gravy over the fire; add the mixed flour to it while stirring ; mix well ; do not let boil. Remove the bouquet, serve the pease and bacon around the chicken, pour the gravy over, and serve very hot. If broth is not at hand, one coffee-spoonful of beef extract diluted in a quart of warm water will take the place of broth, but add one salt-spoonful of salt

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