Smothered Chicken

Ingredients

• Select nice large half grown chickens
• half teacup water
• rub over the chickens with butter size of an egg
• put a teaspoonful salt in the pan
• add to the gravy one tablespoonful flour
• put in one cup milk

Method

1. 1

   Split the chicken down the back and mash the breast bone.

2. 2

   Place in a baking pan with water, rub with butter, season with salt and pepper, cover, and cook for 20 minutes.

3. 3

   Turn the chicken, cook for another 30 minutes, uncover to brown.

4. 4

   Prepare gravy with flour and milk, pour over chicken, and serve.

As published

This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 26. The excerpt below is the record exactly as published.

SMOTHERED CHICKEN. Select nice large half grown chickens, after dressing and washing nicely, split down back, and with a rolling pin mash the breast bone. Put in a baking pan with half teacup water, rub over the chickens with butter size of an egg, dredge with pepper, put a teaspoonful salt in the pan, cover with another pan and put in a hot oven, and cook twenty minutes, basting fre- quently. Turn the chicken and cook half hour longer, uncover and brown, have a hot platter, remove and keep warm. Put pan on the stove, add to the gravy one tablespoonful flour, then put in one cup milk

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