Stewed Chicken
From The Cook County cook book, 1912
Serves 1
Presented as published in 1912. 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
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 194. The excerpt below is the record exactly as published.
STEWED CHICKEN WITH SALT POI^K.— Prepare chick- en the same as for fried chicken, cut in pieces and put on the fire in a kettle with cold water enough to cover well; add a little salt pork and 'boil until tender. Break open some baking-powder bis- cuits, place on a platter; on these put the chicken; thicken the gravy with flour, add seasoning and cream; pour this over the chicken and serve at once. — Mrs. E. D. Kelley, Winnetka, 111. STEWED CHICKEN.— Place a layer of bacon in bottom .,i stew-kettle, then a layer of chicken, season and sprinkle a little flour, and repeat. Fill kettle with water until within Yz inch of top of meat
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Cook this with the app: pantry check, scaling, and the assistant.