Stewed Chicken

Ingredients

• a chicken (a year old)
• one small onion sliced
• two stalks celery cut in pieces
• two sprays parsley
• one-half teaspoon peppercorns
• one tablespoon salt
• two-thirds cup of flour

Method

1. 1

   Dress, clean, and cut up chicken.

2. 2

   Put in a stewpan, cover with boiling water.

3. 3

   Add onion, celery, parsley, and peppercorns.

4. 4

   Cover and cook slowly until tender.

5. 5

   Add salt the last hour of cooking.

6. 6

   Remove chicken, strain liquid, and remove some fat if necessary.

7. 7

   Thicken stock with flour diluted with cold water.

8. 8

   Return chicken to gravy, heat to boiling point.

9. 9

   Drop dumplings on top, cover, and steam for twelve minutes.

10. 10

    Arrange chicken on a hot platter, surround with dumplings, and sprinkle with parsley.

Nutrition per serving

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 22. The excerpt below is the record exactly as published.

STEWED CHICKEN Dress, clean and cut up a chicken (a year old). Put in a stew- pan, cover with boihng water. Add one small onion sliced, two stalks celery cut in pieces, two sprays parsley and one-half teaspoon peppercorns. Cover and cook slowly until tender. Add one table- spoon salt the last hour of cooking. Remove chicken, strain Uquor and remove some of the fat if necessary. Thicken the stock with two-thirds cup of flour

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