Panned Chicken

Ingredients

• a chicken
• a J^ cup of stock
• melted butter
• dust lightly with pepper
• dust lightly with pepper

Method

1. 1

   Singe and clean chicken, flatten breast bone.

2. 2

   Place in a pan, bone side down, dust with pepper, baste with melted butter, add stock.

3. 3

   Cook in a hot oven, basting again after 15 minutes, dust with salt, and cook for 30 minutes longer.

4. 4

   Serve with cream sauce.

Nutrition per serving

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 188. The excerpt below is the record exactly as published.

a chicken, ■and add to it one-fourth as much fine crumbs as you have chicken, COOK COUNTY COOK BOOK 277 moisten with gravy or sauce; fill the peppers, sprinkle fine 'crumbs over the top, dot with bits of butter, bake J^ an hr., then brown. — Mrs. Allan George, Park Ridge, 111. CHICKEN WITH MUSHROOMS.— Cover Yz pt. of mush- rooms, cut into small bits, with hot water and cook 5 minutes. Skim them out and lay on a hot dish. Add enough milk to the liquid to make a cup. Thicken with a tablespoon of flour, rublDed smooth with 1 of butter. Season with a saltspoon of salt and ^2 as much of white pepper. Add the mushrooms and 1 lb. cold roast chicken, cut into dice shape; cook 3 minutes, stirring constantly. Serve on a hot platter. — Mrs. E. D. Kelley, Winnetka, 111. CHICKEN OMELETTE.— Beat 4 eggs very light, season with salt and pour into a greased frying-pan. Have ready a cup of minced chicken (heated), and a pt. of hot white sauce in which a tablespoon of minced parsley has been stirred. When the ome- lette is "set" and ready to be removed from the pan, sprinkle over it the minced chicken, fold it over and transfer to a hot platter. Pour the white sauce about the omelette. — Mrs. May C. May, May- fair, 111. CHICKEN AND OYSTERS A LA METROPOLE.— Make a sauce of ^ cup butter, ^ cup of flour, Yz teaspoon salt, V^ tea- spoon pepper, 2 cups of cream; add 2 cups cold cooked chicken and 1 pt. oysters, drained and cleaned; cook, until oysters are plump. Serve sprinkled with ^ cup finely chopped celery. — Mrs. Frank Mullins, Franklin, 111. CHICKEN PANADA.— Rub together in a mortar Y^ cup of the meat from the breast of a cold chicken with ^ cup of stale' bread, add slowly the waiter in which the chicken has been boiled, or some broth entirely free from fat. Boil for a few minutes and pass the whole through a fine sieve. — Mrs. E. D. Kelley, Winnetka. 111. VARIATION I. — 1 cup of cold roasted or boiled chicken, pounded to a paste. Add ^ cup of stale bread crumbs, and enough boiling chicken liquor to make it a thick gruel. Salt to taste. Boil 1 minute, and serve hot. When the chicken has been roasted, boil the bones to obtain the liquor. — Mrs. C. E. Worth, Wheeling, 111. 278 FOWL PANNED CHICKEN.— Singe, remove the head and feet, split down the back and remove the intestines. Wipe the chicken in- side and out; cross the legs and fold, back the wings and with a masher flatten the breast bone with a potato masher. Place these in a pan, bone side down; dust lightly with pepper, baste them all over with melted butter, add a J^ cup of stock

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