Entree of Chicken

Ingredients

• a chicken
• salt
• pepper
• one tablespoonful of flour
• tomato or mushroom (if desired)
• a small chopped onion
• a little bunch of bay leaf, parsley, and thyme
• three tablespoonfuls of water, stock, or wine

Method

1. 1

   Cut up a chicken in pieces, dust with salt and pepper.

2. 2

   Add flour, optional tomato or mushroom, chopped onion, and herbs.

3. 3

   Place all in the middle of the bag.

4. 4

   Add water, stock, or wine.

5. 5

   Seal bag and place on grid, allowing forty-five minutes in hot oven (350° Fahr.).

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 132. The excerpt below is the record exactly as published.

Entree of Chicken. Cut up a chicken in pieces, dust with salt and pepper. Add one tablespoonful of flour, tomato or mushroom (if desired), or a little tomato catsup. Add a small chopped onion, accord- ing to taste, and a little bunch of bay leaf, parsley, and thyme. Place all in the middle of the bag. Add three tablespoonfuls of water, stock, or wine

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