Pan Broiled Chickens

Ingredients

• 1 dessertspoon of butter
• 1 dipper of cold water
• salt
• pepper
• 1 tablespoon of butter

Method

1. 1

   Prepare chickens as usual and place them in a pan.

2. 2

   Dredge with flour, salt and pepper, add butter and cold water.

3. 3

   Baste often, and if water becomes too reduced add a little hot water.

4. 4

   Reverse chickens several times and cook until a chestnut brown.

5. 5

   When done pour over butter and serve on a hot platter.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 48. The excerpt below is the record exactly as published.

Pan Broiled Chickens. Prepare chickens as usual and place them in a pan. Dredge with flour, salt and pepper, add 1 dessertspoon of butter and 1 dipper of cold water. Baste often, and if water becomes too reduced add a little hot water. Reverse chickens several times and cook until a chestnut brown. When done pour over 1 tablespoon of butter

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