Chicken Pot Roast

Ingredients

• Small chickens, 2
• Butter, 1/2 cup
• Carrots, 2
• Water, 1 small cup
• Parsley. Carrot greens.

Method

1. 1

   Cut up carrots and chop a little parsley.

2. 2

   Put in a deep pot with the butter, cook together until hot, then put in chickens and turn and baste until brown.

3. 3

   Add the water and cook very slowly, turning the chicken often.

4. 4

   When nearly done add some of the green carrot tops chopped fine.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 99. The excerpt below is the record exactly as published.

CHICKEN POT ROAST. Small chickens, 2. Butter, % cup. Carrots, 2. Water, 1 small cup. Parsley. Carrot greens.

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