463. Braised Chicken

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (14)

a little bacon ↝ Beef, bacon, cooked [Bacon]
a chicken ↝ Chicken, ground, raw [Poultry Products]
a large onion ↝ Onions, raw [Vegetables and Vegetable Products]
half a carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
half a head of celery ↝ Celery, raw [Vegetables and Vegetable Products]
two bay-leaves ↝ Spices, bay leaf [Spices and Herbs]
two cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
one peppercorn
one and a half tablespoonfuls of salt ↝ Salt, table, iodized [Spices and Herbs]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
a bouquet garni
a quart of water ↝ Water, tap [Tap water]
a little more water ↝ Water, tap [Tap water]
some trimmings of beef, veal, lamb, or mutton ↝ Veal, ground, raw [Lamb, Veal, and Game Products]

Instructions (5)

If not convenient to roast, put a little bacon in a stewpan, then a chicken, a large onion, half a carrot, half a head of celery, two bay-leaves, two cloves, one peppercorn, one and a half tablespoonfuls of salt, a little pepper, a bouquet garni, and a quart of water.
Let simmer till tender.
Dish up, after having well drained it, take the string off, pour any of the above sauces over or under them.
When the chicken is done, you can make, with the addition of a little more water, a very good purée, and even sauces.
By adding some trimmings of beef, veal, lamb, or mutton, it will make a first-rate clear broth, after being clarified giving it a proper color.

Original Text

463. Braised Chicken.—If not convenient to roast, put a little bacon in a stewpan, then a chicken, a large onion, half a carrot, half a head of celery, two bay-leaves, two cloves, one peppercorn, one and a half tablespoonfuls of salt, a little pepper, a bouquet garni, and a quart of water, let simmer till tender; dish up, after having well drained it, take the string off, pour any of the above sauces over or under them; when the chicken is done, you can make, with the addition of a little more water, a very good purée, and even sauces, and by adding some trimmings of beef, veal, lamb, or mutton, it will make a first-rate clear broth, after being clarified giving it a proper color.

Notes

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