Chicken Pie

Ingredients

• Purchase a chicken about a year old
• one teaspoon of salt
• one eighth teaspoon of pepper
• one fourth to one third of a cup of flour
• several tablespoons of butter

Method

1. 1

   Boil chicken in water for ten minutes, then simmer until tender (1.5 to 2 hours).

2. 2

   Thicken stock with flour mixed in cold water, return chicken to kettle, and simmer.

3. 3

   Serve with broken baking powder biscuits.

As published

This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 65. The excerpt below is the record exactly as published.

Chicken Pie. — Purchase a chicken about a year old, because it is fatter and better flavored for boiling than the young ones. Remove the legs and cut each leg into two portions ; remove wings; cut breast into two parts, also the back. Place in a kettle; cover with boiling water and boil ten minutes, and then simmer until the meat is tender, — from one and one half to two hours, depending on the toughness of the meat. When half done, add one teaspoon of salt and one eighth teaspoon of pepper. Remove the chicken from the kettle; thicken the stock with one fourth to one third of a cup of flour which has been rubbed smooth in cold water. If there is but little fat on the chicken, add eee ee a MEATS 171 several tablespoons of butter

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