Stewed Chicken

Ingredients

• the chicken
• a couple teaspoons of soda
• about 2 heaping tablespoons flour
• a little cold milk
• a tablespoon chopped parsley
• salt to taste

Method

1. 1

   Rub the chicken with soda, rinse, cut up, and wash.

2. 2

   Boil in salted water for 1.5 hours if young or 4-5 hours if old.

3. 3

   Skim several times.

4. 4

   Lay stale bread over the chicken and steam for a few minutes.

5. 5

   Mix flour with cold milk, add to broth, cook, then add milk and salt.

6. 6

   Pour over chicken and serve.

As published

This recipe was extracted from Efficiency in home-making and first-aid to good cooking (1915) by Robertson, Georgia, page 65. The excerpt below is the record exactly as published.

STEWED CHICKEN. Take a couple teaspoons of soda, moisten with a little water, and rub all over the outside of the chicken after if has been drawn and singed. This cuts the grease and dirt that is always on the skin of a fowl. Rinse off thoroughly, scrubbing with a clean cloth. Cut up the chicken ; wash thoroughly in cold water ; put into kettle of boiling salted water; let come to a boil rapidly, then set back on stove where it will just bubble for il/2 hours if young, or 4 or 5 if old. Skim several times. The water should be cooked nearly out when the chicken is done. Lay a few slices of stale bread over the chicken and steam just a few minutes ; remove the bread to a hot platter ; lay pieces of chicken on top ; set where it will First Aid to Good Cooking 127 keep hot. Cook the broth down a little more if neces- sary. Mix up about 2 heaping tablespoons flour with a little cold milk ; add very slowly to the broth ; cook thoroughly ; add a little milk, salt to taste and let come to a boil ; add a tablespoon chopped parsley

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