Stuffed Chicken

Ingredients

• chicken
• soft butter
• salt
• pepper
• hot water
• giblets

Method

1. 1

   Clean, dress, stuff, and truss the chicken.

2. 2

   Place in a dripping pan breast down to keep the white meat moist, rub with butter.

3. 3

   Cook in a hot oven until it begins to brown, then lower the heat and cook slowly, basting frequently.

4. 4

   Turn the chicken to brown all sides.

5. 5

   When the thigh is tender, remove and make sauce in the pan with boiled giblets, chopped fine.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 61. The excerpt below is the record exactly as published.

Stuffed Chicken. Clean, dress, stuff and truss chicken. Place in drip- ping-pan breast down for awhile, to keep the white meat from being dry, first having rubbed with soft butter. Place in hot oven until it begins to brown, then lower your gas, and cook slowly, basting frequently with but- ter and hot water from the pan. Turn the chicken from time to time that it may brown on all sides. When the thigh is tender the chicken is ready to remove. Make the sauce in the pan, adding the giblets that you have boiled in salted water until tender, and chopped fine. Stuffing for Fowl, 2 cups bread or cracker Vj teaspoon powdered thyme- crumbs. 1 tablespoon minced parsley. 3 tablespoons butter. A dash of cayenne. 1 onion. White peppier. 1 stick of celery. Salt. 1 egg. Moisten with milk. Cook onions, celery and parsley in butter. A ten- 130 SCIENTIFIC COOKING. pound turkey is a nice size. Dress, olean, stuff and truss same as chicken. Spread with soft butter, and sprinkle with salt and i)epper. Pkce in hot oven, and baste with hot water and butter, and turn and expose all sides to the heat that it may brown evenly. Keep the gas rather low, so that it may not brown t'Oo much. Before serving remove strings and skewers. G'arnish with parsley and curled celery. In preparing it will take double the amount it does for chicken-. Chestnut Stuffing. 1 cup bread cnim'os. V^ cup butter. 3 cups chestnuts. Salt to taste. White pepper

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