Chicken, Fricasseed

Ingredients

• two well-grown, fat chickens
• a quarter of a pound of good lard
• a quart of water
• a large silver onion
• two eggs
• black pepper

Method

1. 1

   Soak chickens in salt water for 1-2 hours.

2. 2

   Dust with flour and fry until browned.

3. 3

   Add water and stew.

4. 4

   Add onion 20 minutes before done.

5. 5

   Stir in egg yolks before serving.

Nutrition per serving

As published

This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 8. The excerpt below is the record exactly as published.

CHICKEN, FRICASSEED. Take two well-grown, fat chickens that have been picked and cleaned, separate the wings, legs, breasts, etc., and lay them in salt and water for an hour or two. They may be cooked at once, but will be better if kept for twenty-four hours in a dish with a little salt sprinkled on them. When ready to cook them, wash them, dust them with (4t) JANE HAMILTON'S RECIPES flour, and sprinkle a little salt on them; put them in the oven with a quarter of a pound of good lard, let them fry until each piece is well browned ; then add a quart of water, cover it over and let it stew. About twenty minutes before the chicken is done cut up a large silver onion and put it in the gravy. Five or six minutes before serving up the chicken, make the yolks of two eggs into a batter and stir in the gravy, seasoning with black pepper

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