Christmas Chicken

Ingredients

• A plump fowl, weighing 4 to 6 pounds
• 2 tablespoons chopped onion
• 2 tablespoons parsley
• 4 or 5 medium-sized potatoes
• 1 cup raisins, without seeds
• 3 cups canned tomatoes
• Salt and pepper

Method

1. 1

   Simmer the fowl in a small quantity of salted water until tender.

2. 2

   Remove from the broth.

3. 3

   To the chicken broth, add the canned tomatoes and finely chopped onion.

4. 4

   Let this sauce cook down.

5. 5

   Prepare the stuffing by cooking and mashing the potatoes, adding raisins and enough milk to make the mixture the stiffness of ordinary mashed potatoes.

6. 6

   Stuff this into the fowl.

7. 7

   Pour melted butter over the chicken and brown in the oven.

8. 8

   Thicken the tomato sauce to gravy consistency, adding parsley and green pepper if desired.

9. 9

   Serve on a large hot platter.

Nutrition per serving

As published

This recipe was extracted from Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 29. The excerpt below is the record exactly as published.

CHRISTMAS CHICKEiN A plump fowl, weighing 4 to 6 2 tablespoons chopped onion. pounds. 2 tablespoons parsley. 4 or 5 medium-sized potatoes. : Flour. 1 cup raisins, without seeds. ; Butter. 3 cups canned tomatoes. Salt and pepper

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