Smothered Chicken
From Foods, their selection and preparation, 1935
Smothered chicken is never crisp but should be very soft and tender.
Presented as published in 1935. 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 Foods, their selection and preparation (1935) by Louise Stanley, page 211. The excerpt below is the record exactly as published.
Smothered chicken is another variation of braising. It is a good way of preparing a lean young chicken. It may be prepared as for broiling or for frying, that is, in halves, in quarters, or disjointed, according to its size. Sprinkle with salt and pepper and roll in flour. Brown in fat
Cook this with the app: pantry check, scaling, and the assistant.