Smothered Chicken

Name: Smothered Chicken
Ingredients: Select a 2 lb. young chicken; 2 tsp. salt; 1-8 tsp. pepper; 3 tbsp. flour; 2 cups hot milk; 1-2 cup of milk; 1 tbsp. flour

From Carolina cookery from Quaker kitchens, 1924

Recipe by Mrs. F. R. Taylor.

Presented as published in 1924. 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

Nutrition per serving

2031Calories

173 gProtein

8 gCarbs

141 gFat

Full nutrition (34 nutrients)

Calories2031 kcal

Protein173 g

Carbohydrates7.6 g

Fiber0.8 g

Sugars5.9 g

Total Fat141 g

Saturated Fat41 g

Monounsaturated Fat57 g

Polyunsaturated Fat29 g

Omega-30 g

Cholesterol695 mg

Sodium682 mg

Potassium1939 mg

Calcium264 mg

Iron8.5 mg

Magnesium201 mg

Phosphorus1462 mg

Zinc12 mg

Copper0.5 mg

Manganese0.6 mg

Vitamin D3 mcg

Vitamin C15 mg

Vitamin A412 mcg

Vitamin E2.8 mg

Vitamin K19 mcg

Vitamin B63.3 mg

Vitamin B123.5 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.3 mg

Niacin (B3)62 mg

Folate55 mcg

Choline564 mg

Caffeine0 mg

Water706 g

As published

This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 7. The excerpt below is the record exactly as published.

SMOTHERED CHICKEN Select a 2 lb. young chicken, dress in the usual way, split down the back, wash and drain. Dredge with 2 tsp. salt, 1-8 tsp. pepper, place in pan, dredge with 3 tbsp. flour, dot over with butter, place in oven until well browned. Add 2 cups hot milk, cover and allow to cook slowly until ten- der. If the milk has cooked away so that there is not suf- ficient sauce left in the pan, an additional 1-2 cup of milk thickened with 1 tbsp. flour

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