Planked Chicken, Pepper Butter

Ingredients

• 1 young chicken, split as Duchess Potatoes
• sprinkle with salt and pepper
• sprinkle with salt and pepper
• 8 mushroom caps, peeled and sautéed in butter
• 1/4 cup butter
• 1 teaspoon onion, finely chopped
• 1/4 tablespoon red pepper
• 4 tablespoon green pepper
• 1 clove garlic, finely chopped
• 1 teaspoon lemon juice

Method

1. 1

   Place chicken in baking pan, sprinkle with salt and pepper, dot over with Pepper Butter, and bake in hot oven (400° F.) until nearly cooked.

2. 2

   Butter plank, arrange border of potatoes close to edge.

3. 3

   Place chicken on plank.

4. 4

   Spread with butter mixture, add mushrooms, and brown in hot oven (425° F.).

5. 5

   Serve on plank.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 140. The excerpt below is the record exactly as published.

PLANKED CHICKEN, PEPPER BUTTER 1 young chicken, split as Duchess Potatoes (p. 432) for broiling Pepper butter 8 mushroom caps, peeled and sautéed in butter Place chicken in baking pan, sprinkle with salt and pepper, dot over with Pepper Butter, and bake in hot oven (400° F.) until nearly cooked. Butter plank (p. 263), arrange border of potatoes close to: edge. Place chicken on plank. Spread with butter mixture, add mushrooms, and brown in hot oven (425° F.). Serve on plank. Pepper Butter. 14 cup butter 1 teaspoon onion, finely \4 tablespoon red pepper) fi chopped 4 tablespoon green pepper ooy 1% clove garlic, finely 14 tablespoon parsley Beer Tee chopped 1 teaspoon lemon juice

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