Chicken, Creole Fashion

Ingredients

• a large fowl
• 1 lb. of raw bacon
• 1/4 lb. of raw, lean ham
• one veal knuckle
• four quarts of cold water
• one teaspoonful of salt
• one salt-spoonful of black pepper
• four large carrots
• four medium-sized white turnips
• one pint of white onions
• half a green pepper cut in small pieces
• three medium-sized tomatoes
• a bay-leaf
• three cloves stuck in one onion
• a very small branch of thyme

Method

1. 1

   Singe and clean the fowl, wash it in cold water, drain and dry well.

2. 2

   Truss it tightly as for roasting.

3. 3

   Put the chicken in a soup-kettle with the bacon, ham, and veal knuckle.

4. 4

   Cover with cold water and bring to a boil, skimming carefully.

5. 5

   After the first scum is removed, add cold water and repeat three times.

6. 6

   Season with salt, pepper, carrots, turnips, onions, green pepper, tomatoes, and herbs.

7. 7

   Cook in a covered kettle for two hours, then remove the fowl and bacon.

8. 8

   Brown the bacon in butter, then brown the chicken in the same gravy.

9. 9

   Add strained broth and rice, cook for thirty minutes, and serve hot.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 309. The excerpt below is the record exactly as published.

Chicken (Creole fashion). — Singe and clean a large fowl, wash it in cold water, drain and dry well with a clean towel. Truss it tightly as for roasting, so as to give it a plump shape. Put the chicken in a soup- kettle with I lb. of raw bacon, /4 lb. of raw, lean ham, one veal knuckle. Cover with four quarts of cold water. Put the kettle over a brisk fire, and watch for the boiling-point in order to skim then ; do this carefully. When the first scum has been re- moved put in half a glassful of cold water. Repeat three times the same operation. Season then with one teaspoonful of salt, one salt-spoonful of black pepper, four large carrots, four medium-sized white turnips, one pint of white onions, half a green pepper cut in small pieces, three medium-sized tomatoes, peeled, seeds removed, and the pulp cut in small pieces. Add a large bouquet of three sprigs of white celery without the leaves, two leeks, four sprigs of parsley, one bay-leaf, three cloves stuck in one onion, a very small branch of thyme

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