Jellied Chicken

Ingredients

• Use a fowl weighing four or five pounds.
• add a small whole onion
• reduce the stock to one cup
• add salt to taste

Method

1. 1

   Clean and cut chicken, cover with boiling water, and cook until meat falls from bones.

2. 2

   Remove bones, mince meat, and layer in a mold with hard-boiled eggs and lemon.

3. 3

   Pour cooled stock over, weight down, and chill until firm.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 60. The excerpt below is the record exactly as published.

Jellied Chicken. Use a fowl weighing four or five pounds. Clean and cut up. Put into stewpan with boiling water to cover. T^nless objected to, add a small whole onion. Pour on enough boiling water to cover, and cook slowly until the meat will fall from the bones. When about half done add salt to taste — not too much — as you will at the last have to reduce the stock to one cup

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