Chicken Potted

Ingredients

• Select a fine young chicken of 3 or 4 pounds
• season with 1 tablespoonful salt
• ½ teaspoonful pepper
• with 4 ounces fine-cut larding pork
• add 2 ounces butter
• add ½ pint of giblet broth
• Mix 1 tablespoonful cornstarch
• with 1 gill of cold water

Method

1. 1

   Prepare the chicken, season, and fry in pork until brown.

2. 2

   Add giblet broth and cook slowly until done.

3. 3

   Remove string, chop giblets, and mix with gravy thickened with cornstarch and water.

4. 4

   Serve with croutons and sides.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 246. The excerpt below is the record exactly as published.

Chicken^ Potted.— Select a fine young chicken of 3 or 4 pounds in weight ; singe, draw, and wash it in cold water ; wipe it dry ; season with 1 tablespoonf ul salt, Ys teaspoonf ul pepper ; rub the seasoning inside and outside all over the chicken, bend the wings backward, and tie a string around the body. Place a saucepan large enough to hold the chicken with 4 ounces fine-cut larding pork over the fire ; fry light brown ; then add 2 ounces butter and the chicken ; turn the chicken frequently with a fork until it has obtained a light-brown color all around ; then add Yt pii^t of giblet broth (described below) ; cover and cook slowly until done ; if the gravy boils away add more broth, but only a little at a time. Shortly before serving lay the chicken on a warm dish ; remove the string, and set it in a warm place. Take the giblets from the broth and chop them fine ; remove the fat from the gravy. Mix 1 table- spoonful cornstarch with 1 gill of cold water, add it to the gravy, stir and cook 2 minutes ; then add sufficient giblet broth to make a creamy sauce, cook 5 minutes ; strain, and add the chopped giblets ; garnish the chicken with bread croutons, and serve with browned sweet potatoes, potato pur6e, and compote of apples. Giblet Broth. — Put the chicken feet for 1 minute into boiling water ; take them out, remove the skin and nails, and place them with the neck and giblets in a saucepan over the fire ; cover with cold water ; add Ys teaspoonful salt ; when it boils, add 1 small onion, and boil 1 hour longer ; then use as directed above. A goo^ plan is to make 3 pints of soup of the giblets, and use either meat broth or water for the chicken. (See Qiblet Soup.) Ghieken^ Boasted. — Select a fine young and dry-picked chicken ; singe, draw, and wash it in cold water, wipe it dry ; season CHICKEN. 867 with 1 even tablespoonful salt ; bend the wings backward, put a ekewer through the thigh and body, and place the chicken in a roasting pan ; spread oyer it 1 ounce butter, and lay 3 thin sUces of larding pork oyer the breast ; set the pan in a medium-hot oyen, and roast until the chicken has become of a fine brown color all oyer, basting frequently with its own grayy ; then add Ys cupful giblet broth (mentioned below) ; continue the roasting and basting until the chicken is done ; if the grayy gets too brown add a little more broth (care must be taken not to haye the oyen too hot). Place the chicken feet 1 minute in boiling water ; remoye the skin and nails, place the feet, neck, and giblets in a saucepan, coyer with cold water ; add Vs teaspoonful salt ; when it boils add 1 onion, coyer, and boil 1 hour ; remoye the skewer, and lay the chicken on a warm dish; take off the fat from the grayy; mix 1 tablespoonful corn- starch with 1 gill of cold water, and add it to the grayy, stir and cook 3 minutes ; then strain ; mash the boiled liyer fine, add it to the sauce. Serye with stewed onions, mashed potatoes and turnips, or with creamed corn, browned sweet potatoes, and plain boiled or mashed potatoes. Another way is to serye all roasted poultry with potato, celery, or lettuce salad and compote. Boasted Chicken with Olblet Forcemeat.— Prepare a chicken the same as for roast chicken with oyster forcemeat ; then chop the raw giblets as fine as possible. Soak Y, pound stale baker's bread 10 minutes in cold water, inclose it in a napkin, and press the water out ; place a saucepan with 1 ounce butter oyer the fire ; add 1 fine-chopped onion ; cook 5 minutes without browning ; then add the bread, stir and cook 6 minutes ; remoye from the fire, and when cold add the chopped giblets, 2 whole eggs, 1 teaspoonful salt, Ys e^en teaspoonful pepper

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