Chicken Hot Pot

Ingredients

• large chicken
• 1 pound of lean, raw ham
• 8 large potatoes
• 3 medium-sized onions
• Crisco
• chicken broth
• parsley
• cooked carrots

Method

1. 1

   Cut chicken into pieces, boil until nearly tender, and keep broth.

2. 2

   Layer chicken, ham, potatoes, and onions in a baking dish, strew with Crisco, pour broth over, season, and add water.

3. 3

   Cover and bake for 1.5 hours.

4. 4

   Garnish with parsley and carrots.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 143. The excerpt below is the record exactly as published.

Chicken Hot Pot Celery Salad Dried Apricot Shortcake Coffee *Chicken Hot Pot—Prepare large chicken. Cut into as small pieces as joints allow. Do not remove meats from bones. Boil chicken” until nearly tender and keep broth left in kettle when you remove chicken from it. Cut 1 pound of lean, raw ham into small squares. Wash and peel and parboil 8 large potatoes and slice them. Slice 3 medium-sized onions. Put into deep baking dish layer of chicken, layer of ham, layer of . potatoes, and layer of onions. Repeat until all are used up; when arranging these layers strew tiny bits of Crisco over them. Pour chicken broth over layers, well seasoned with salt and pepper. Add enough water to almost fill pot. Cover pot, and bake for 1% hours. Be sure plenty of water is in pot while baking is in progress. When cooked put baked chicken and vegetables in large tureen. Garnish edges with parsley. Sprinkle parsley and sliced cooked carrots

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