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Potted Chicken
From Kirmess cook book, 1907
Serves 4
Ensure chicken does not dry out.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Kirmess cook book (1907), page 78. The excerpt below is the record exactly as published.
POTTED CHICKEN. Mrs. Oeorge Lowther, New York. Put two good sized pieces of butter in pot on top of range; let them run down to brown. Then put in chicken, little pepper and salt. Keep turning chicken very often, and stand pot back on range as it must not cook too fast. Put five or six onions, whole, in pot and three bay-leaves, long enough to cook onions. Then one-half hour before serving, squeeze in juice of one lemon
Cook this with the app: pantry check, scaling, and the assistant.