Stewed Chicken

Ingredients

• Use a fowl about a year old and weighing about five pounds
• dredge well with salt
• dredge well with pepper
• a piece of chicken fat about the size of an egg
• three pints of water
• half a cupful of stewed tomato
• cut an onion fine

Method

1. 1

   Singe, wipe, and cut chicken into joints.

2. 2

   Dredge with salt, pepper, and flour.

3. 3

   Cook chicken fat in a frying pan until liquid, then brown chicken.

4. 4

   Cook onion in remaining fat, add flour, then water and tomato.

5. 5

   Strain over chicken in a stew-pan with heart, liver, and gizzard.

6. 6

   Simmer for two hours without boiling hard.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 174. The excerpt below is the record exactly as published.

Stewed Chicken. Use a fowl about a year old and weighing about five pounds. After singeing it and wiping it, cut it into handsome joints. Wash carefully, and dredge well with salt, pepper, and flour. Cut into bits a piece of chicken fat about the size of an egg, and cook it in a frying-pan until there are about four table-spoonfuls of liquid fat ; ENTRIES. 333 then remove any remaining solid particles from the frying-pan, and put in the pieces of chicken. Cook until they are brown on both sides, and then put them into a stew-pan. When all the meat has been browned, cut an onion fine, and cook it slowly for five minutes in the fat re- maining in the frying-pan. Add three table-spoonfuls of flour, and stir until brown; then add three pints of water, and stir until it boils. Next add half a cupful of stewed tomato

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