Panned Chicken

Prepare the chickens as for broiling. Place them in a pan, skin side up; rub with softened butter; dredge with flour, salt and pepper; put in a hot oven. After ten minutes baste with butter and a little hot water. Cook for thirty minutes, baste three times, using not over a half cup of water, the rest butter. Remove to a hot dish and make a gravy from the fat in the pan. Add to it one tablespoonful of flour. When brown, add a cup of thin cream or white stocks.

Cook until smooth, stirring all the time; pour around the chicken.

Fricassee Chicken

Cut the chicken in small pieces for serving, put in the pot with warm water enough to cover, one tea-spoonful of salt and two stalks or roots of celery. Cook slowly until tender; remove the chicken and strain the celery from the liquor. Fry out half a dozen slices of salt pork, and one onion sliced thin in the frying pan. Butter or chicken fat can be used in place of the pork. When the fat is hot put in the chicken and brown on all sides. Arrange on the platter. Remove the onion from the fat, add two table-spoonfuls of flour to it, and two cups of the liquor gradually. When smooth, add one-half can of peas or the same amount of mushrooms drained from the liquor, cook for five minutes, pour around the chicken and garnish with points of toasted bread or toasted crackers.

Chicken Stew With Dumplings

An old chicken is the best. Have it cut in four pieces, and make the same as beef stew.

(See Dumplings, under Beef Stew.)

Chicken Curry (Mrs. Lincoln)

Cut the chicken at the joints, and remove the breast bone, wipe, season with salt and pepper, dredge with flour, and brown in hot butter. Put in a stew pan. Fry one large onion, cut in thin slices, in the butter left in the pan till colored, not browned. Mix one large tablespoonful of flour, one teaspoonful of sugar and one teaspoonful of curry powder, and brown them in the butter. Add slowly one cup of water or stock and one cup of strained tomatoes, or one sour apple chopped, and salt and pepper to taste. Pour this sauce over the chicken and simmer one hour or until tender. Add one cup of hot milk or cream. Boil one minute longer and serve with a border of boiled rice. Rabbit, veal and lamb may be curried in the same way.

Spanish Chicken

Split tender broilers in halves, rub with salt, sprinkle over with finely chopped cloves and Spanish peppers. Over all put thin strips of bacon or salt pork. Bake in a hot oven till the chicken is tender. Watch carefully that it does not burn. If necessary, add a little water. When tender remove from the pan, add two tablespoonfuls of flour to the fat left in the pan and one cup of thin cream, one-fourth cup of water; cook on top of the stove for five minutes, stirring all the time. Season to taste if salt or pepper is required. Pour around the chickens.

Chicken Julienne

Split the chickens down the back as for broiling, lay them breast down in a baking pan, filling the depression inside the ribs with equal quantities of finely minced onion, carrot, celery and peas; season with salt, a little pepper, and several small pieces of butter, add one-half cup of hot water; cook in a hot oven for one-half hour, or till the vegetables are tender; remove the vegetables and turn the chickens over to brown, then make a sauce by adding flour to the liquid in the pan, and the vegetables and one-half cup of cream; pour around the chicken and garnish with sweet potato croquettes.