Stewed Chicken

Ingredients

• Two chickens, minus the frying pieces
• one-half pint water
• a piece of butter
• season with salt
• season with pepper
• thicken with flour
• in a little cold milk, or sweet cream

Method

1. 1

   To stew them, add water, cover closely, and boil gently until very tender.

2. 2

   Drain the water, add butter, and let them brown.

3. 3

   Pour in the drained water, thicken with flour mixed in milk or cream, season, and return the chicken to the stew-pan to saturate.

4. 4

   Dish chicken and gravy together.

As published

This recipe was extracted from Cooking and castle-building (1880) by Emma P. Ewing, Marietta McPherson Greenough, page 22. The excerpt below is the record exactly as published.

stewed chicken was a failure, at which Alice was much mortified. She said, deprecatingl}^ : " Cousin Kate, it is not at all like yours, yet I was very careful to read up my notes, which said : *Two chickens, minus the frying pieces, are equal to one whole chicken. To stew them, add one- half pint water, cover closely, and boil gently or simmer smartly, until very tender. Then drain from them the water, add a piece of butter, or the oil from the water you have drained out, let them brown nicely, turning the pieces when necessary.' That is what is the matter ; I didn't brown the chicken. Who would suppose so small a thing would make so vast a difference ? " "This browning, Alice, changes the whole char- acter of the dish, and makes rich and appetizing what is otherwise weak and vapid." FOOD AND FANCY. 57 " Go on, Alice," said her mother ; "give me the rest of the recipe." "When browned, lift the chicken, and pour into the stew-pan the water previously drained out, having removed any surplus oil. When it boils, thicken with flour, stirred to a smooth paste in a little cold milk, or sweet cream. Make it- thick enough to deserve the name of gravy, season with salt

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