Chicken in Casserole

Ingredients

• a well-cleaned young chicken
• 1/2 tablespoonful salt
• 1/2 teaspoonful pepper
• 2 ounces fine-cut fat pork
• 12 small white onions
• 12 small potato balls
• 1 dozen small, parboiled carrot balls
• 1 tablespoonful cornstarch
• 1 and 1/2 cupfuls giblet broth

Method

1. 1

   Cut the chicken into 6 parts, season with salt and pepper.

2. 2

   Fry pork until crisp, place half in a casserole, lay chicken on top, and cover with remaining pork.

3. 3

   Fry onions in butter until light brown, add to casserole with potato and carrot balls.

4. 4

   Cover tightly and bake until chicken is done (45-60 minutes).

5. 5

   Prepare gravy by mixing cornstarch with cold water, adding to gravy, and cooking until clear.

6. 6

   Return chicken and vegetables to casserole and serve.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 248. The excerpt below is the record exactly as published.

n teaspoonf ul pepper, 1 ounce melted butter, and Ys tablespoonful fine-chopped parsley; mix all together and use as directed. Boasted Chicken with Bread Dressing.— Place a saucepan with 2 ounces butter over the fire ; add 2 tablespoonf uls fine-minced onion ; cook 5 minutes without browning ; then add Ys pound of baker's bread previously soaked in cold water and pressed out ; stir and cook 6 minutes ; remove from fire ; add 1 even teaspoonf ul salt, Ya teaspoonf ul pepper, 1 teaspoonf ul thyme, and 2 eggs ; mix all together ; fill the chicken with this, and finish the same as in fore- going recipe. Another way is to remove the crust from a small loaf of stale bread and crumble the white part all up into small crumbs ; season with 1 even teaspoonful salt, Ys ^^^^ teaspoonful pepper, CHICKEN. 869 1 teaspoonfnl thyme, 2 ounces melted butter, 1 egg, and 1 table- spoonful grated onion; mix a]l together and use. The grated onion may be omitted if the flayor is not liked. Chickens may be filled with sausage forcemeat, chestnut, or yeal forcemeat. Chicken in Casserole. — Cut a well-cleaned young chicken into 6 parts, season them with Yt tablespoonful salt and Ys tea- spoonful pepper. Fry 2 ounces fine-cut fat pork till crisp ; put half of the pork in a casserole, lay the chicken on top, pour the remaining pork over the chicken ; clean and fry light brown in butter 12 small white onions, lay them on top the chicken ; add 12 small potato balls and 1 dozen small, parboiled carrot balls ; sprinkle a little salt over the potato balls, close the casserole tightly and place in a medium hot oven till the chicken is done, which will take from 45 to 60 minutes. Shortly before serving, take the chicken and yegetables out, pour the gravy into a saucepan, free it from all fat. Mix 1 tablespoonful cornstarch

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