Smothered Chicken

Ingredients

• two chickens
• a pint of water
• two slices of bacon
• salt to taste
• pepper to taste
• butter well inside and out
• the tiniest bit of ground thyme
• a pint of cream

Method

1. 1

   Dress and split chickens, butter inside and out, rub with salt, pepper, flour, and thyme.

2. 2

   Place in a baking pan with water and bacon, cover tightly, and bake slowly for an hour.

3. 3

   Brown quickly in a hot oven, then add cream.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 150. The excerpt below is the record exactly as published.

SMOTHERED CHICKEX. Mrs. N. T. Johnston, care L. J. Rose, Oxnard, Cal. Take two chickens from six to ten months old, dress nicely and split down the back; butter well inside and out, and rub salt, pep- per and flour thoroughly, also the tiniest bit of ground thyme; put in a baking pan with a pint of water and two slices of bacon. Cover pan closely with another pan, make it tight, then bake slowly for an hour, or until done; take cover off pan and brown quickly in hot oven. Take out chickens, add a pint of cream, or a little flour rubbed in some butter with milk will be almost as good. Serve with beaten biscuit and lettuce salad. COOKING AND OTHER RECIPES. MEATS AND STEWS. 89 NO. 63. BRUNDRICK'S STEW. Mrs. A. W. Jasper, 717 San Julian street, Los An- geles— Fry ten cents' worth round steak in hot butter and lard; when nicely browned on both sides slice half of good-sized onion into frying pan with steak, browning it; add enough boiling water to cover steak and let stew very slowly for thirty or forty-five minutes; then scrape three or four carrots and cut in two lengthwise; put them in pan with steak, also two or three small potatoes cut into pieces about size of walnut. Let stew until all are tender, leaving sufficient water for nice gravy; thicken with flour, add salt and pepper to taste

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