Pulled Chicken

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (6)

a cold fowl
flour ↝ Flour, 00 [Cereal Grains and Pasta]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a good gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
a little flour and butter ↝ Flour, 00 [Cereal Grains and Pasta]
the juice of half a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (5)

Take off the skin, and pull the flesh off the bones of a cold fowl, in as large pieces as you can.
Dredge with flour, and fry of a nice brown in butter.
Drain the butter from the chicken.
Simmer the chicken in a good gravy, well seasoned, and thickened with a little flour and butter.
Add the juice of half a lemon.

Original Text

To pull Chicken.

Take off the skin, and pull the flesh off the bones of a cold fowl, in as large pieces as you can. Dredge with flour, and fry of a nice brown in butter; which drain from it, and simmer in a good gravy, well seasoned, and thickened with a little flour and butter. Add the juice of half a lemon.

Notes

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