Pickled Chicken

Ingredients

• Boil four chickens till tender
• three pints of cold vinegar
• a pint and half of the water
• add spices if preferred

Method

1. 1

   Boil four chickens until tender enough for the meat to fall from the bones.

2. 2

   Put the meat in a stone jar and pour over it vinegar and the water in which the chickens were boiled.

3. 3

   Add spices if preferred, and it will be ready for use in two days.

As published

This recipe was extracted from Buckeye cookery (1892), page 158. The excerpt below is the record exactly as published.

PickLep CHICKEN. Boil four chickens till tender enough for meat to fall from bones; put meat in a stone jar, and pour over it three pints of cold vine- gar, and a pint and half of the water in which the chickens were boiled; add spices if preferred

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