Stewed Chicken

Ingredients

• Cut up chickens as for frying
• add tablespoon butter
• tablespoon flour
• season with salt
• season with pepper
• A pinch of sugar is an addition to all stews.

Method

1. 1

   Place chicken in boiling water and stew until tender.

2. 2

   Add butter and flour mixture to thicken, and season to taste.

3. 3

   For a Creole stew, add tomatoes, onion, and seasonings, then stew with chicken and rice.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 458. The excerpt below is the record exactly as published.

season with salt and continue to dredge, baste and froth as in Larded Turkey. When done, dish and make a Giblet Gravey as directed. Some add a little hot water at first, others when half done. Or for a French Roaaty dredge with salt, rub over thickly with soft butter, then dredge very thoroughly with flour ; place on the trivet and in ten minutes add a little hot water to pan* baste and finish as above. Serve when nicely browned and frothed, with Giblet Gravy. It is claimed that the nch paste of butter and flour keeps in the juices giving a fine flavored roast, and that it is really more economical, less butter be- ing required then when simply basted with melted butter. Or roast and baste as in first recipe, and when tender, season and spread over a smooth paste of two tablespoons butter and four of flour and serve when nicely browned without more basting. Or for a* more 'elaborate dish stuff and truss, then lard as directed in preface and roast as above, basting with the drippings, '^^ using butter and flour with which to froth it nicely at the last. Or bone the chicken ZB directed in Cutting and Curing Meats, ^ leaving in the leg and wing bones, and L«ded ohtokm. etufi with bread-dressing or any force meat, then sew in shape truss* ing the wings and legs close to the back ; lard and roast as above. This makes a nice dish to serve, as being boneless, is easily carved 4tcross in handsome slices. Veal Force-meats is delicious with this. Smothered Chicken. — Cut up chicken in seven or nine pieces and put in dripping-pan in pint boiling water, sprinkle in salt, pepper, flour, and dot with bits of butter ; cover closely with an- otner pan and bake two hours in moderate oven. If the chicken is very tender, less time will do : if tough more is necessary. When tender, take the fowl from the pan and kee]^ hot till ready to serve. Make a gravy from what is left in the pan ; if there is much fat, pour it off and add enough flour rubbed smooth in a little water to thicken. Or split the chicken down the back as for boiling, lay inside down in baking-pan, add water and cover as above ; then bake forty minutes, when baste freely with butter and a little of the l^ravy or drippings from fowls. In ten minutes baste again with l^avy firom the pan and in five more, with melted butter, dipping it 534 POULTRY. plentifully all over the fowls, which should now begin to brown. Season with salt and increase heat, still keeping chickens covered. A few minutes before dishing test with a fork. When tender serve with Giblet Gravy. Some prepare thus and let cook without bast- ing till tender and beginning to brown. Then spread over with a patjte made of two tablespoons butter and four of flour and baste every ten minutes with drippings in pan until a rich brown. Serve with a gravy poured over cnicken made by adding milk and thick- ening to drippings in pan. Or With Oystersy stuff and truss as di- rected, fill the breast with chopped oysters, parsley and bread- crumbs and stuff the body with oysters alone, put in a clean tin pail with closely fitting cover, and set in kettle of cold water. Cook slowly for more than an hour after water in outer vessel begins to boil. If the fowl is not young, it may require cooking two hours. Do not open the tin pail in less than an hour. When chicken is tender, taKe out on hot dish, covering immediately. Turn the gravy into a saucepan, thicken with tablespoon corn-starch, and three tablespoons cream, chopped parslev, seasoning to taste, and yolks of three hard-boiled eggs, chopped fine. Boil up once, pour a little over the chicken, and serve trie rest in gravy-boat. Steamed Chicken. — Rub chicken on the inside with pepper and half teaspoon salt, place in patent steamer or over a kettle that will keep it as near the water as posible, cover, and steam an hour and a half; when done keep hot while dressing is prepared, then cut them up, arrange on platter, and serve with dressing over them. The dressing is made as follows : Boil pint gravy frbm kettle without fat, add cayenne pepper and half teaspoon salt ; stir six tablespoons flour into quarter pint cream until smooth, and add to gravy. Corn- starch may be used instead of flour, and some add nutmeg or celery salt. Or stuff, truss, steam and brown as directed. Stewed Chicken. — Cut up chickens as for frying, place in boil- ing.water to cover and stew as directed in preface until tender, add- ing more hot water occasionally as needed. When done, add table- spoon butter mixed with tablespoon flour, stirring it in a little at a time, and season with pepper and salt. Or put the butter in the stew and mix the flour smooth in a little water before adding. A pinch of sugar is an addition to all stews.

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