Smothered Chicken

Ingredients

• a quarter pound of butter
• half cup of water
• one tablespoonful of flour

Method

1. 1

   Singe and split the chicken, remove intestines, wipe with a damp towel.

2. 2

   Lay chicken in baking pan, spread with butter, season, and add water.

3. 3

   Bake for half an hour, basting every ten minutes.

4. 4

   Turn chicken, baste, cover, and bake another half hour.

5. 5

   Make gravy from pan drippings with flour and milk.

As published

This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 18. The excerpt below is the record exactly as published.

Smothered Chicken. — Singe a young chicken and split it down the back ; take out the intestines ; wnpe it with a damp towel ; lay the chicken with inside down- ward in the baking pan, breaking the breast- bone to make it lie flat ; spread the breast with a quarter pound of butter, dredge with pepper, put a teaspoonful of salt and half cup of water in baking pan. Place in a hot oven, let it bake half hour, basting ever}^ ten minutes. Now remove the lid, turn the chicken, baste it well on inside, cover and bake another half hour ; when done, place on a hot dish, put the pan in which the chicken was cooked on the fire to brown, add one tablespoontul of flour

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