Chicken Gumbo

Ingredients

• a chicken
• two slices of breakfast bacon or salt pork
• a quart of okra
• two medium-sized onions
• three quarts of hot water
• A green pepper
• dry boiled rice

Method

1. 1

   Fry chicken until brown.

2. 2

   Fry bacon, then stir in flour.

3. 3

   Add okra and onions, fry until okra ropes.

4. 4

   Combine chicken, gravy, okra, onion, and bacon in a pot with hot water.

5. 5

   Cook slowly for two hours, stirring occasionally.

6. 6

   Serve with rice.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 405. The excerpt below is the record exactly as published.

Chicken Gumbo SOUPS Cock-a-leekie pint of the chestnuts in small squares, and set aside for future use. Pass the remaining ones through a strainer, pouring in some of the broth to help the sifting. Put back the puree in a clean saucepan, add to it two quarts of good chicken consomme, one tea- spoonful of salt, one salt-spoonful of pepper; boil slowly for ten minutes. Add one pint of good, rich cream ; boil five minutes more, and remove from the fire. Add two table-spoon- fuls of fresh butter and the square pieces of chestnuts. Stir gently and serve hot in cups. Chicken Gumbo. — Flour and fry a chicken brown after the usual manner (though it need not be a young fowl). Fry two slices of breakfast bacon or salt pork, into the grease of which stir a table-spoonful of sifted flour ; have a quart of okra and two medium- sized onions, cut rather fine ; fry this in the bacon grease until the okra begins to “ rope” (do not let scorch). Then turn all — chicken, gravy, okra, onion, and bacon — into a porcelain- lined or granite soup-pot; add three quarts of hot water ; cook slowly two hours ; stir well from the bottom oc- casionally. A green pepper added gives a nice flavor; some also add green corn and tomatoes. Serve with dry boiled rice

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