Recipes For Cooking Chicken

Stewed Chicken With Asparagus Recipe

Stew a fowl, cut in joints, and season when half cooked. When tender keep hot while a bunch of asparagus is cooked in the broth. Remove the asparagus to a slice of toast. Thicken the liquid with flour, let simmer ten minutes, then stir in the beaten yolks of two eggs with a cup of cream; add seasoning, if needed, and a table-spoonful of lemon juice, and dispose the fowl about the asparagus. Pour the sauce over the asparagus and fowl. Garnish with toast points and asparagus tips.

Chicken A La Bonne-Femme Recipe

Prepare a chicken as for a fricassee; put half a cup of butter into a stewpan, add a sliced onion and carrot sliced, and sauté five minutes, stirring with a wooden spoon; put in the pieces of chicken dusted with salt and pepper and sauté five minutes; add half a cup of flour and stir until blended, then add three cups of white broth or water and enough tomatoes, skin removed and broken into pieces, to make a cup; stir until boiling, then simmer until tender. Add a dozen mushrooms prepared as usual and a table-spoonful of fine-chopped parsley with additional salt and pepper if needed.

Boiled Chicken With Tomato Sauce Recipe

Prepare and truss the chicken for boiling; rub it over on the outside with a lemon cut in halves and cover securely with a buttered paper to keep the meat white, cook in the usual manner, and serve with three cups of tomato sauce. Use the chicken broth in making the sauce.

Steamed Fowl On A Mound Of Rice With Mushrooms Recipe

Truss a fowl for boiling; rub with the cut side of a lemon and lay on slices of salt pork or bacon, and steam with an onion and two or three stalks of celery until tender - three hours or longer. Have ready a mound of boiled rice, seasoned with butter and salt, and dispose the fowl upon this. Arrange mushrooms cooked in the usual manner against the rice. Serve with the chicken liquor strained, thickened with a roux and enriched with two egg yolks, beaten with half a cup of cream.