Southerndinnernut-freesoy-freefish-freeshellfish-free
Smothered Chicken
From The Rural cook book, 1907
Serves 4
Serve on a platter with gravy poured around.
Presented as published in 1907. 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 Rural cook book (1907), page 18. The excerpt below is the record exactly as published.
Smothered Chicken. — Have a year-old chicken split as for broiling. Wipe dry, spread it liberally with butter all over, dust with flour and pepper, and place, skin side down, in a dripping pan (over a meat rack). Pour in a cupful boiiing water, add a few sprigs of parsley, cover closely and bake in a hot oven one hour. Then torn the chicken skin side up, sprinkle with a half teaspoonful of salt, and brown uncovered, 10 or 15 minutes. Cut up the giblets, which have been cooked tender in one pint of water, add a level dessertspoonful flour and a lump of butter the size of an egg with the water from the giblets, which will be reduced to about a cupful, and stir all in the dripping pan, seasoning with a saltspoonful of salt, a good dash of pepper
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