Smothered Chicken
From The farm cook & rule book, 1923
Serves 4
Presented as published in 1923. 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 The farm cook & rule book (1923) by Nell Beaubien Nichols, page 66. The excerpt below is the record exactly as published.
Smothered Chicken Split two young chickens through the backs, wash and season with salt and pepper. Roll in flour and brown in a roasting pan, set on top of the stove, in which a few tablespoonfuls of fat have been placed. Add 1 cupful of hot water
Cook this with the app: pantry check, scaling, and the assistant.