Southerndinner
Smothered Chicken
From Standard Paper-Bag Cookery, 1912
Serve with gravy from the bag.
Presented as published in 1912. 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 Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 20. The excerpt below is the record exactly as published.
Smothered Chicken. — Have a good sized broiler cut into joints, taking care not to leave sharp bones pro- jecting. Salt and pepper them lightly, dredge with flour and lay in a well-greased bag upon thin slices of bacon. Cover the chicken with more bacon slices, tak- ing care to keep the chicken spread rather flat. Add a tablespoonful of water or a couple of peeled and sliced tomatoes. Shreds of green pepper
Cook this with the app: pantry check, scaling, and the assistant.