Sunday, January 13, 2013

Chicken Pot Roast (Cedar Hollow Style)

From "Mrs. Wilson's Cook Book, Numerous New Recipes Based on Present Economic Conditions", 1920.

Select a fat stewing chicken and then singe and draw. Wash and wipe with a clean cloth. Place in a fireless cooker or cook until tender. Now rub with shortening and dust with flour and brown in hot fat in a deep saucepan. Turn the chicken frequently so that it can be browned on all sides. When the chicken is nicely browned, add:
  • Four tablespoons of flour,
  • Three cups of chicken stock,
  • One-half cup of grated carrot,
  • Two green peppers chopped fine,
  • One-half cup of finely minced onions.
 Simmer slowly for one-half hour. Season and serve.

Friday, October 19, 2012

Should Chicken Be Covered While Roasting?

Fannie Farmer Roasting Chicken
American Cookery Magazine
November, 1921
From Fannie Farmer's "American Cookery Magazine", formerly "The Boston Cooking School Magazine", November 1921.

Decidedly not; it spoils the flavor not only of chicken and turkey, but of any prime joint of meat to bake it in a covered pan. The covered pan is properly used for braising only, for the tough cuts which have to be braised call for the combination of baking and steaming which results from the covered pan.

All kinds of poultry, and all prime joints of meat should be placed on a rack in an uncovered roasting pan, put into a very hot oven for the first ten or fifteen minutes, and then have one or two cups of water poured over them, mixed with fat if the meat is lean, this water to be used for basting every ten or fifteen minutes.

The rack in the pan serves both to allow a circulation of air around the meat, and to keep it from touching the water. It is this circulation of air that gives the fine flavor of the properly roasted meat, and the frequent opening of the oven door for the basting serves to supply the fresh air needed for the best results.

Sunday, October 14, 2012

Chicken Stew With Tea Biscuits

From "Fifty-Two Sunday Dinners", 1913.

Dress, clean and cut up a fowl. Place in stew pan, cover with boiling water. Add three slices onion, one stalk celery broken in pieces, six slices carrot, spray of parsley, one-half teaspoon peppercorns and a small bit bay leaf.

Heat to boiling point, skim, cover and simmer slowly until meat is tender; the last hour of cooking add one tablespoon salt. Remove chicken, add one cup thin cream, strain stock and thicken with flour diluted with cold milk or water. Add one-half tablespoon finely chopped parsley. 


Serve with Tea Biscuits (below). If a richer sauce is desired, butter may be added to stock.

For the Tea Biscuits:
2 cups flour.
4 tablespoons shortening.
¾ teaspoon salt.
4 teaspoons baking powder.
¾ cup milk.

Process: Mix and sift flour, salt and baking powder, add shortening and rub it in lightly with tips of fingers. Add milk and mix to a soft dough with a knife.

Toss on a floured board, pat and roll to one-half inch thickness. Shape with a small biscuit cutter, place close in buttered pan and bake 15 minutes in hot oven.

Wednesday, January 11, 2012

Spanish Chicken Stew

From "The Stevenson Memorial Cookbook", 1919; the recipe is from Mrs. Lester Tennant

Cut up two chickens, about five pounds in all; good fat yellow hens are the best. Put in a good sized pot and put in cold water enough to cover about two inches over all; cover and let heat very slowly; stew until meat can be picked from the bones. When the liquor the chicken is cooked in becomes cold, remove all fat and save to make stew in.

Cut up six fair sized potatoes; one large onion; two large green peppers; one clove of garlic; one can of mushrooms; one can tomatoes; one can of peas; one bottle of little stuffed olives. Remove meat from chicken bones, then put in tomatoes, potatoes, peas, etc., in the liquor. Cut each mushroom through and add one wineglass each of olive oil and good white wine; three fair sized bay leaves; a large pinch of thyme; a few sprigs of parsley; salt; celery salt; black pepper and tobasco sauce to taste.

When potatoes are done, add one large tablespoonful butter, put in the chicken meat and the stew is ready to serve. Have plenty of toast to serve chicken on. This will serve sixteen people and may be made the day before.

Monday, January 9, 2012

Saffron Rice Chicken with Baby Vegetables

Chicken with Saffron Rice and Baby Vegetables Recipe
This is a recipe from the US Military "Grill Sergeants" show on The Pentagon Channel


2 each chicken breast
1 pinch salt
1 pinch pepper
2 tbsp. Worcestershire Sauce
2 small cloves fresh garlic
Extra virgin olive oil
Baby Vegetables
1/4 cup baby carrots
1/4 cup baby squash
1/4 cup baby zucchini
1/4 cup yellow pearl onions
Salt and pepper to taste
Extra virgin olive oil (EVOO)

Marinate chicken for at least 15 minutes in Worcestershire Sauce, salt, pepper and garlic. In a cast iron skillet, heat EVOO and lightly brown chicken on both sides. Blanche carrots and veggies (to blanche is to plunge food into boiling water for a few seconds or minutes, then remove and place in ice water). Once the vegetables have been blanched add to chicken. Place in oven for approximately 15-20 minutes at 350F. Check every 5 minutes as needed.

Saffron Rice
1 pkg. of Saffron Rice
Follow instructions on package

Avoid cross-contamination: use separate cutting boards for meat and produce.

Saturday, June 18, 2011

Chicken Bouillon

1 four pound fowl
3 quarts of water
1 onion
2 tablespoonfuls of sugar
1 teaspoonful of salt
1 bay leaf
1 saltspoonful of celery seed, or one half cupful of chopped celery
1 saltspoonful of black pepper

Draw the chicken and cut it up as for a fricassee. Scald and skin the feet, and crack them thoroughly with your cleaver knife. Put the sugar in a soup kettle, add the onion, sliced, shake over a quick fire until brown, add the chicken and the water, bring to boiling point, and skim. Simmer gently for two hours.

Add all the seasonings, simmer one hour longer, and strain.

Add the juice of half a lemon and the whites of two eggs, slightly beaten. Boil rapidly five minutes, and strain through two thicknesses of cheese cloth. Reheat to serve. This may be used in place of beef bouillon, with the clam broth, for Bellevue bouillon.

This will serve twelve persons.

Monday, June 7, 2010

Chicken Smothered in Sauerkraut

From "The Pilgrim Cookbook", The Ladie's Aid Society of the Pilgram Ev. Lutheran Church, Chicago, IL., 1921

Procure a young chicken, dress, draw and singe ; rub well with a flour and water paste ; wipe quite dry inside, dust with salt and pepper. Rinse and drain 1 quart sauerkraut, fill chicken with hot mashed potatoes well seasoned, lay it in the roaster and place on it two slices of bacon (place two slices in bottom of roaster also), then cover the chicken completely with sauerkraut, add a saltspoon of salt and half that quantity of pepper. Pour over a cup of cold water.

Close down the lid tight and roast in the oven 3 hours ; have a moderate fire. Do not allow to cook dry ; add boiling water as required to keep bottom of roaster quite moist. When done lift chicken on to a large platter, pile the kraut around it and garnish with slices of lemon. To the sauce in roaster add a large tablespoon of browned flour and a cup of stock ; boil up, add salt and pepper to taste. Strain and serve in sauce tureen.

— Mrs. E. S. Berndt.