Squab Chicken a la Michels

Ingredients

• four squab chickens
• a quarter of a pound of sweet butter
• one onion
• one tablespoonful of white wine
• one of chicken broth
• one teaspoonful of meat extract

Method

1. 1

   Season chickens with salt and pepper, sauté with butter and onion until yellow.

2. 2

   Add wine and broth, cover, and bake for ten minutes.

3. 3

   Strain sauce and serve over chicken.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 22. The excerpt below is the record exactly as published.

Squab chicken a la Michels. Season four squab chickens well with salt and pepper, both inside and out. Put in iron pot with a quarter of a pound of sweet butter and one onion cut in two. Put the pot on the fire and simmer slowly, until the chicken and onion are of a good yellow color, turning them often while cooking. Then add one tablespoonful of white wine and one of chicken broth, cover, and put in oven for ten minutes, basting frequently. Put the chickens on a platter, take out the onion, and boil the sauce remaining in pot with the addition of one teaspoonful of meat extract

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