129. Pulled Fowl

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
for the pulled fowl
for the broth
to thicken (optional)
Instructions (13)
  1. Pull off all the flesh from the fowl or chicken with a fork.
  2. Place the bones in a stewpan, previously broken small with a chopper.
  3. Add parsley, salt, sugar, and half a pint of water to the bones.
  4. Boil gently until the water has reduced to a gill.
  5. Strain the liquid from the bones over the pulled fowl flesh in another stewpan.
  6. Place the stewpan with the fowl flesh over the fire until quite hot.
  7. Serve the pulled fowl.
  8. If the mixture is too thin, add a small piece of butter and flour rubbed together and boil for one minute.
Notes on using old fowl
  1. Old or young fowls may be used.
  2. If using an old fowl, proceed the same as for a chicken, but stew it three times as long.
  3. Add more water in proportion when using an old fowl.
  4. The exact time required cannot be named due to fluctuation.
  5. To check if done, feel the thigh of the fowl; it should feel tender to the touch and the meat should leave the bone with ease.
Original Text
129. Pulled Fowl.—With the remainder of a roast or boiled fowl or chicken you may make a very light dish, by pulling off all the flesh with a fork, and putting it into a stewpan, then in another stewpan place all the bones (previously broken small with a chopper), with a little parsley, salt, sugar, and half a pint of water; let it boil gently until the water has reduced to a gill, then strain it over the flesh of the chicken in the other stewpan, which place over the fire until quite hot, and serve; should it be too thin, a small piece of butter and flour rubbed together may be added, and boiled a minute. Old or young fowls may be used, as it is not always convenient to get a young fowl, especially in the country, where everything must be turned to account and properly used: you would proceed with an old fowl the same as for a chicken, but stewing it three times as much, and adding more water in proportion; it would be here impossible to name the exact time required, as the fluctuation is so great, but by feeling the thigh of the fowl with the finger and thumb, you may ascertain, for if done sufficiently it will feel tender to the touch, and leave the bone with ease.
Notes
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