Pressed Chicken

Ingredients

• Have a good-sized chicken cut up
• let them cook till there is only about a pint and a half of broth
• put in a half teaspoonful of salt

Method

1. 1

   Cut chicken into pieces, cover with cold water, and cook slowly until meat falls off the bones.

2. 2

   Cut meat into pieces and return bones to the kettle to make broth.

Nutrition per serving

As published

This recipe was extracted from A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 18. The excerpt below is the record exactly as published.

Pressed Chicken This was one of the things Margaret liked to make for Sfunday night supper. Have a good-sized chicken cut up, and wipe each piece with a clean, damp cloth. Put them in a kettle or deep saucepan and cover with cold water, and cook very slowly and gently, covered, till the meat falls off the bones. When it begins to grow tender, put in a half teaspoonful of salt. Take it out, and cut it up in nice, even pieces, and put all the bones back into the kettle, and let them cook till there is only about a pint and a half of broth

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