Smothered Chicken

Ingredients

• a well-cleaned young chicken
• 4 ounces fine-cut larding pork
• 1 tablespoonful butter
• 1/2 pint giblet broth
• 1 onion

Method

1. 1

   Truss and season the chicken.

2. 2

   Fry larding pork until straw color, add butter and chicken, browning on all sides.

3. 3

   Add giblet broth or boiling water and onion, cover tightly, and cook until done.

4. 4

   Prepare gravy by adding dissolved cornstarch, stirring, and cooking until clear.

5. 5

   Serve with chicken.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 248. The excerpt below is the record exactly as published.

1 tablespoonf ul butter, and lay a few thin slices of larding pork over the breast; place the chicken in a roasting pan in a medium- hot oven ; roast until it has obtained a fine brown color all over, turning and basting it frequently ; then add Vs cupful broth from the giblets, which should be boiled in water, with 1 small onion and a little salt; continue to roast and baste till done. Shortly before serving lay the chicken on a hot dish, take out the threads and skewer, remove the fat from the gravy ; mix y^ table- spoonful cornstarch with 1 gill of cold water, add it to the gravy, stir and cook 3 minutes ; add sufficient broth from the giblets to make a creamy sauce, boil 3 minutes ; then strain, and serve. Oyster Fobcsmeat. — One and a half cupful rolled crackers, 10 large oysters chopped fine, 1 cupful oyster liquor, the yolk of 1 egg, 1 whole egg, 1 even teaspoonf ul salt, Ys even teaspoonf ul pepper, 1 ounce melted butter, and Ys tablespoonful fine-chopped parsley; mix all together and use as directed. Boasted Chicken with Bread Dressing.— Place a saucepan with 2 ounces butter over the fire ; add 2 tablespoonf uls fine-minced onion ; cook 5 minutes without browning ; then add Ys pound of baker's bread previously soaked in cold water and pressed out ; stir and cook 6 minutes ; remove from fire ; add 1 even teaspoonf ul salt, Ya teaspoonf ul pepper, 1 teaspoonf ul thyme, and 2 eggs ; mix all together ; fill the chicken with this, and finish the same as in fore- going recipe. Another way is to remove the crust from a small loaf of stale bread and crumble the white part all up into small crumbs ; season with 1 even teaspoonful salt, Ys ^^^^ teaspoonful pepper, CHICKEN. 869 1 teaspoonfnl thyme, 2 ounces melted butter, 1 egg, and 1 table- spoonful grated onion; mix a]l together and use. The grated onion may be omitted if the flayor is not liked. Chickens may be filled with sausage forcemeat, chestnut, or yeal forcemeat. Chicken in Casserole. — Cut a well-cleaned young chicken into 6 parts, season them with Yt tablespoonful salt and Ys tea- spoonful pepper. Fry 2 ounces fine-cut fat pork till crisp ; put half of the pork in a casserole, lay the chicken on top, pour the remaining pork over the chicken ; clean and fry light brown in butter 12 small white onions, lay them on top the chicken ; add 12 small potato balls and 1 dozen small, parboiled carrot balls ; sprinkle a little salt over the potato balls, close the casserole tightly and place in a medium hot oven till the chicken is done, which will take from 45 to 60 minutes. Shortly before serving, take the chicken and yegetables out, pour the gravy into a saucepan, free it from all fat. Mix 1 tablespoonful cornstarch with a little cold water, add it to the gravy, stir and cook a few minutes ; add lYt cupfuls giblet broth (made from the giblets of the chicken), cook 5 minutes ; add a little sugar, color, and strain through a fine sieve. Beturn chicken and vegetables to the casserole, pour over the gravy, cover and sefc the casserole for a few minutes in a hot oven. Serve in the casserole. Spring chicken may be put whole In the casserole, or cut in quarters. All kinds of birds and meats may be cooked in the casserole the same way. A piece of beef from the porterhouse 3 to 4 inches thick is excellent cooked in this way. The meat is freed from bone, tied into a round shape, and cooked and finished the same way as the chicken. If the meat is wanted rare it will take from 30 to 40 minutes, longer if wanted well done. Paprika Chicken.— Cut 2 well-cleaned chickens of 2Ys pounds each into 6 pieces each ; season them with salt ; cook 2 ounces butter with Ys cupful chopped onion 5 minutes without browning ; add 1 teaspoonf ul paprika and the chicken ; cover and cook 20 minutes, stirring often, then add 1 pint sour cream, coveJ 370 POULTRY. the saucepan tightly, and place it in a medium hot oven till the chicken is done. Shortly before serving, lay the chicken on a hot dish, free the gravy from fat, mix 1 tablespoonf nl cornstarch with Ys cupful cold water, add it to the gravy, stir and cook a few min- utes ; add sufBicient giblet broth to make a creamy sauce, cook 5 minutes, and strain the sauce over the chicken and garnish with croutons. One half pint of canned tomatoes may be added to the chicken while cooking. In place of cream, giblet broth may be added. Smothered Chicken. — Truss a well-cleaned young chicken of 37t pounds in weight, and season with salt and pepper. Fry 4 ounces fine-cut larding pork till straw color ; add 1 tablespoonf ul butter and the chicken, turn often and let it brown on all sides; then add V^ pint giblet broth or boiling water and 1 onion

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