Thrice-Cooked Chicken

Ingredients

• 2 fat broilers, quartered
• Vi cup flour
• Salt
• and pepper
• l/z cup butter
• Heated milk

Method

1. 1

   Rub chicken with salt and pepper, dredge with flour and lightly brown in butter.

2. 2

   Lay in roasting pan, and pour in hot milk to depth of nearly an inch.

3. 3

   Cover and bake 10 minutes in hot oven (400°F.).

4. 4

   Turn oil heat and leave until milk is absorbed.

5. 5

   Uncover and brown under slow grill.

6. 6

   Add 1 cup milk to contents of frying pan and thicken with more flour, if necessary.

7. 7

   Serve this gravy separately.

8. 8

   Remove chicken to hot platter, and serve with Italian rice combined with the chicken giblets.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 20. The excerpt below is the record exactly as published.

THRICE-COOKED CHICKEN 2 fat broilers, quartered Vi cup flour Salt and pepper l/z cup butter Heated milk

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