Smothered Chicken, Swedish Style

Ingredients

• 2 broilers, split
• 11% cups heavy cream
• 14% cups Chicken Stock
• Flour for dredging
• Salt
• Pepper

Method

1. 1

   Sprinkle broilers inside and out with salt and pepper, dredge outside sparingly with flour, and fold over.

2. 2

   Heat heavy kettle, pour in 1 cup cream, add chickens.

3. 3

   Cook until well browned, turning occasionally, adding more cream if necessary.

4. 4

   Cover, cook until tender, and remove to hot platter.

5. 5

   To 3 tablespoons fat remaining in kettle, add 3 tablespoons flour and stir until well blended; add slowly stock and remaining cream.

6. 6

   Bring to boiling point, season, and strain.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 140. The excerpt below is the record exactly as published.

SMOTHERED CHICKEN, SWEDISH STYLE 2 broilers, split Flour for dredging | Salt, pepper 11% cups heavy cream 14% cups Chicken Stock

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