Panned Chicken
Description
This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
Panned Chicken
1 chicken
1/4 cup fat
1 cup hot milk
1 tablespoon cracker or bread-crumbs Onion-juice Chopped parsley or tarragon
Prepare a chicken as for broiling and slightly flatten it with a rolling-pin. Place in pan, lay bits of fat upon it, and place it in a moderate oven (350° F.) allowing 15 to 20 minutes per pound. Bake uncovered. Baste with drippings every half hour. When it is nearly done, remove from the oven, salt and pepper both sides, strew once more with bits of fat, dredge with flour and return to the oven to brown slightly on both sides, the under side first.
When the chicken is thoroughly done, place it on a hot platter with the skin side uppermost, cover, and set it where it will be kept warm. Pour hot milk into the pan and add cracker or bread-crumbs. Season with salt and pepper, if necessary, and add a few drops of onion-juice or a teaspoon of chopped parsley or tarragon, as preferred. Stir the gravy vigorously, let it boil one minute and turn it over the chicken. Garnish with cress or parsley and serve.
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