Dinner
Braised chicken
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- a little chopped parsley, and two tablespoonfuls of finely minced salt pork.
- Pour a little boiling water over him from the teakettle, and set, covered, in the oven.
- Cover closely and cook at least twenty minutes to the pound if the chicken be young.
- At the end of one hour lift the cover and baste with butter, then with the water from the pan, and shut up for an hour longer.
- Uncover then, rub with butter, dredge with flour and brown.
- Drain the gravy with the vegetables from the pan, rub through a colander into a saucepan, thicken with browned flour, boil up and serve in a boat.
Historical transcription
Source method
- 1
Cover the grating of your roaster with a blanket of vegetables; a carrot, a small young turnip, an onion, a young carrot, a stalk of celery, all cut up small; a little chopped parsley, and two tablespoonfuls of finely minced salt pork. Have ready the chicken, cleaned and trussed, but not stuffed. Lay, breast upward, on the vegetables and pork. Pour a little boiling water over him from the teakettle, and set, covered, in the oven. Cover closely and cook at least twenty minutes to the pound if the chicken be young. If old, extend the time. At the end of one hour lift the cover and baste with butter, then with the water from the pan, and shut up for an hour longer. Uncover then, rub with butter, dredge with flour and brown.
- 2
Drain the gravy with the vegetables from the pan, rub through a colander into a saucepan, thicken with browned flour, boil up and serve in a boat.
Nutrition pending
No invented nutrition numbers.
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