Chicken Stew

Ingredients

• Dress, clean and cut up a fowl
• 2 teaspoons salt
• 1 teaspoon pepper
• bit of bay leaf
• sprig of parsley
• a slice of onion, if liked

Method

1. 1

   Cover fowl with boiling water and cook gently until tender.

2. 2

   After the first hour, add seasonings.

3. 3

   Remove chicken, thicken stock with flour mixed with cold water, and serve with chicken.

Nutrition per serving

As published

This recipe was extracted from Metropolitan cook book (1918) by Metropolitan Life Insurance Company, page 24. The excerpt below is the record exactly as published.

CHICKEN STEW Dress, clean and cut up a fowl, and put it into a stew pan. Cover with boiling water and cook gently until tender. After the first hour of cooking. POULTRY 37 add 2 teaspoons salt, | teaspoon pepper, bit of bay leaf, sprig of parsley, and . a slice of onion, if liked. Cook until tender. Remove chicken. Thicken stock with I cup flour mixed with cold water. Place stewed chicken and thicken stock in the serving dish. CHICKEN PIE Put stewed chicken in a baking dish. Cover with short-cake or baking- powder biscuit dough, and bake until done. BAKED CHICKEN Dip raw chicken, cut into suitable pieces for serving, into melted fat and then into flour mixed with salt and pepper Brown the pieces of chicken in a little fat in a pan. Add enough water to cover the bottom of pan. Cover and bake about 1 § hours. Baste occasionally. CHICKEN CROQUETTES 2 cups chopped chicken, Few grains cayenne Few drops onion juice cooked 1 cup thick sauce Yolk 1 egg ^ teaspoon salt | teaspoon pepper

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