Stewed Chicken

Name: Stewed Chicken
Ingredients: Cut off the leg and separate at the joint into drumstick and second joint.; Cut off the wing and remove the tip;; separate the wishbone, with the meat which is on it, from the breast:; cut through the ribs on each side and separate the breast from the back;; The side bones may be cut apart lengthwise with a cleaver.

From Lillian Massey school recipes, 1913

Presented as published in 1913. 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 Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 20. The excerpt below is the record exactly as published.

STEWED CHICKEN. Cut off the leg and separate at the joint into drumstick and second joint. Cut off the wing and remove the tip; remove leg and wing from other side. Separate the wishbone, with the meat which is on it, from the breast: cut through the ribs on each side and separate the breast from the back; cut the back through the middle crosswise. The side bones may be cut apart lengthwise with a cleaver.

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