Smothered Chicken
From Cookery for beginners, 1884
Ensure the chicken is a fine yellow brown and crisped.
Presented as published in 1884. 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
744Calories
40 gProtein
82 gCarbs
39 gFat
Full nutrition (33 nutrients)
Calories744 kcal
Protein40 g
Carbohydrates82 g
Fiber5.2 g
Sugars0.5 g
Total Fat39 g
Saturated Fat7.7 g
Monounsaturated Fat11 g
Polyunsaturated Fat6.4 g
Cholesterol159 mg
Sodium1195 mg
Potassium462 mg
Calcium325 mg
Iron34 mg
Magnesium65 mg
Phosphorus327 mg
Zinc2.7 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C2.7 mg
Vitamin A70 mcg
Vitamin E0.6 mg
Vitamin K2.6 mcg
Vitamin B60.7 mg
Vitamin B120.5 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.9 mg
Niacin (B3)20 mg
Folate150 mcg
Choline114 mg
Caffeine0 mg
Water500 g
As published
This recipe was extracted from Cookery for beginners (1884) by Marion Harland, page 22. The excerpt below is the record exactly as published.
Smothered Ohicken. The chicken must be split down the back as for broiling, washed well and wiped dry. Lay it, breast upward, in a baking pan; pour in two cups of boiling water, in which has been dissolved a heaping tablespoonful of butter, 104 COOKERY FOR BEGINNERS. and cover with another pan turned upside down and fitting exactly the edges of the lower one. Cook slowly half an hour, lift the cover and baste plentifully with the butter water in the pan ; cover again and leave for twenty minutes more. Baste again, and yet once more in another quarter of an hour. Try the chicken with a fork to see if it is done. An hour and ten minutes should be enough for a young fowl. Baste the last time with a tablespoonful of butter; cover and leave in the oven ten minutes longer before transfer- ring to a hot dish. It should be of a fine yellow brown all over, but crisped nowhere. Thicken the gravy with a tablespoonful of browned flour
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