Chicken Portuguese

Ingredients

• a piece of pork rind
• a tender roasting chicken
• four ounces of butter
• two onions
• two young carrots
• one-half head of celery
• two Chiles
• two bell-peppers
• one cupful of soup stock
• two tomatoes

Method

1. 1

   Place pork rind in a casserole, stand chicken on it, add butter, salt, and cayenne.

2. 2

   Add chopped vegetables and soup stock, cover, and cook for 40 minutes, basting occasionally.

3. 3

   Add sliced tomatoes and cook for 30 minutes more.

4. 4

   Serve in the casserole.

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 19. The excerpt below is the record exactly as published.

CHICKEN PORTUGUESE — Into the bottom of a casserole put a piece of pork rind. On this stand a tender roasting chicken, trussed ; add four ounces of butter, salt, and cayenne to taste, and a few drops of kitchen bouquet. Then add the following vegetables, chopped fine : Two onions, two young carrots, one-half head of celery, two Chiles, two bell-peppers, seeds removed, and one cupful of soup stock. Cover the casserole, and cook quickly for forty minutes. From time to time baste the chicken with a spoonful of the gravy ; then add two tomatoes

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