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.

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