Smothered Chicken
From The Memorial Hall cook book, 1919
Presented as published in 1919. 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 Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 6. The excerpt below is the record exactly as published.
Smothered Chicken Broilers, or other really young fowls, are necessary for this. Split down the back after cleaning, and lay flat on the grating of a covered roaster, skin side down. Put in a very hot oven. After five minutes, baste well with melted butter. Turn as soon as the inside has colored slightly, and baste again with butter. When nearly done, dredge well with flour
Cook this with the app: pantry check, scaling, and the assistant.