Braised Chicken
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Archive recipe
A historic early American dish of four-pound fowl, fat salt pork, carrot, one-half sliced onion and thyme. Adapted from Braised Chicken, from The Boston Cooking-School Cook Book (1896).
Adapted from Braised Chicken, in The Boston Cooking-School Cook Book (1896), preserved in the Open Recipe Archive's Ye Old American Recipe Book collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/ye-old-american/recipes/braised-chicken.md.
The dish
3 of 9 items checked
www.gutenberg.org
3 of 9 items checked · 4 aisles
Dress, clean, and truss a four-pound fowl
Try out two slices fat salt pork cut one-fourth inch thick; remove scraps, and add to fat five slices carrot cut in small cubes, one-half sliced onion, two sprigs thyme, one sprig parsley, and one bay leaf, then cook ten minutes
Add two tablespoons butter, and fry fowl, turning often until surface is well browned
Place on trivet in a deep pan, pour over fat, and add two cups boiling water or Chicken Stock
Cover, and bake in slow oven until tender, basting often, and adding more water if needed
Serve with a sauce made from stock in pan, first straining and removing the fat
Adapted from Open Recipe Archive · The Boston Cooking-School Cook Book (1896; archive record marked public domain). View a published recipe at Project Gutenberg (opens in a new tab)