Stuffing For Roast Chicken

Ingredients

1 c. crumbs

1/2 c. melted butter

I tsp. salt onion juice parsley

1/2 tsp. poultry seasoning

1/8 tsp. pepper

Gravy

Pour off liquid from the pan and place 2 tbsp. chicken fat or butter in the pan. Brown with 2 tbsp. flour and 1 c. stock in which giblets were cooked. Season. Strain.

Evaporate water in pan and add flour. Brown and proceed as above.

Add the flour mixed with a little cold milk to the boiling liquid in the pan.

To Cut up a Fowl for Stewing

After removing entrails and other organs singe, draw out pin feathers, remove tendons, and oil bag. Cut through flesh, at thigh, bend back legs and cut off. Separate second joint and drum stick. Remove wings and cut off the tips. Separate back from breast by cutting through the ribs. Cut breast in two with a cleaver.

Stewing

Cover pieces of fowl with boiling water. Simmer until tender, adding salt when half cooked.

Fricasseed Chicken

Dredge stewed chicken with flour and brown in chicken fat. Arrange on toast surrounded with white or brown sauce and biscuits.

Fried Chicken

Dip stewed chicken in flour, egg and flour. Brown in chicken fat and lard, or butter and lard. Serve with brown sauce.

Maryland Chicken

Dip stewed chicken in flour, egg and fine crumbs. Place in a dripping pan with pieces of salt pork or chicken fat. Cover and bake 30 minutes. Serve with white sauce, broiled bacon, and corn fritters.

Sauce For Chicken

Ingredients:

2 c. chicken stock

(half milk may be used) 4 tbsp. chicken fat

4 tbsp. flour salt pepper

2 tsp. parsley

Chicken Pie

Ingredients:

1 stewed fowl cut in pieces biscuit crust (2 c. flour)

2 c. brown sauce parsley

Method :

Place the chicken in a buttered baking dish, add the brown sauce and parsley and cover the mixture with biscuit dough.

Place a cup in center of baking dish to hold up crust if the baking dish is large. Have the brown sauce and chicken hot when the crust is added. Bake in a hot oven.

Chicken En Casserole

Dress and clean a young, tender fowl and cut in pieces for serving. Spread with 1/3 c. butter, put in a casserole and sprinkle with salt and pepper. Pour over 1 c. boiling water, cover, and cook until chicken is tender, the time required being about 1 hour. Add 1 c. cream and 2 c. mushrooms. Cook 10 minutes and thicken with 1 tbsp. flour, diluted with 2 tbsp. water.

Creamed Chicken

Equal parts cubed chicken and medium white sauce. Use chicken fat instead of butter and half milk and stock for the liquid in the white sauce.

Chicken a la King

Ingredients:

1 c. chicken cut in strips

1/2 c. sauteed mushrooms

1/4 c. pimentoes

1/4 c peas

1/4 c. string beans

3 1/2 tbsp. fat

1 tbsp. cornstarch

1 1/2 c. stock or half milk and stock 1/2 tsp. salt

1 egg yolk

Creole Chicken

Ingredients:

4 tbsp. butter 1/4 c. finely chopped onion 2 c. stewed tomatoes 1/2 c. celery

4 tbsp. flour

2 c. chicken stock

1 finely chopped red pepper salt

1 chicken

Method:

Cut chicken in pieces for serving. Brown chicken in butter with the onion. Remove chicken, add flour, chicken stock, tomatoes, red pepper, celery, and salt. Cook until flavors are well blended. Prepare chicken in sauce and cook until tender, adding more water as liquid evaporates.

Arrange on serving platter; surround with gravy and garnish with cooked macaroni and parsley.