Jellied Chicken

Ingredients

• Boil a fowl until it will slip easily from the bones
• let water be reduced to 1 pint in boiling
• add a lump of butter
• % ounce of gelatine

Method

1. 1

   Pick the meat from the bones in good size pieces, removing also fat and gristle.

2. 2

   Place in a wet mold.

3. 3

   Skim fat from the liquor, and add butter, pepper, salt and gelatine.

4. 4

   When this dissolves, pour it hot over the chicken.

5. 5

   Season well, as the chicken absorbs a good deal.

6. 6

   Turn out on a platter.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 98. The excerpt below is the record exactly as published.

Jellied Chicken. Boil a fowl until it will slip easily from the bones, tet water be reduced to 1 pint in boiling. Pick the meat from the l)onea in good size pieces, removing also fat and gristle. Place in a wet mold. Skim fat from the liquor, and add a lump of butter, pepper, salt and % ounce of gelatine

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