This concise late nineteenth-century method roasts halved chickens dry in a dripping pan in a hot oven rather than braising them with water, yielding a finish comparable to broiling.
Original
Baked Chicken
Dress the chickens and cut them in halves. Soak for twenty minutes in cold water, wipe dry and put in a dripping pan, without any water. Have the oven hot and for tender chickens forty minutes' cooking is sufficient. Take out and season with salt, pepper, and butter if needed. Chickens baked in this way are as good as when broiled.
Page n40 · beginning. The page may contain material beyond this entry. Select the image to open the full scan.
Public rights statementThis material was originally published in the United States in 1900 and is believed to be in the public domain in the United States. Source: Good Housekeeping 1900-07: Vol 31 Iss 1, 1900-07-01, page n40, via https://archive.org/details/sim_good-housekeeping_good-housekeeping_1900-07_31_1. Repastory is not affiliated with or endorsed by Good Housekeeping 1900-07: Vol 31 Iss 1 or its current owner. Rights may vary outside the United States.
Recipe
Ingredients
chicken, dressed, cut in halves, soaked in cold water 20 minutes, wiped dry
salt
pepper
butter
Directions
Dress the chickens and cut them in halves. Soak for twenty minutes in cold water, then wipe dry. Place in a dripping pan without any water. Bake in a hot oven for forty minutes (if chickens are tender). Remove from the oven and season with salt, pepper, and butter if needed.
Item type
recipe
Yield
Not stated
Timing
forty minutes
Temperature
hot
Equipment
dripping pan
Names & connections
poultrytopic · dish category
Source context
menu guidance
To Cook Chickens
To Cook Chickens
By L. M. ANNABLE
CHICKENS when fresh are known by full, bright eyes, pliable feet, and soft, moist skin. Old fowls have long thin necks and feet and the flesh on back has a purplish shade. The best fowls are plump, with skin nearly white and the grain of the flesh fine.
Source evidence: To Cook Chickens
By L. M. ANNABLE
CHICKENS when fresh are known by full, bright eyes, pliable feet, and soft, moist skin. Old fowls have long thin necks and feet and the flesh on back has a purplish shade. The best fowls are plump, with skin nearly white and the grain of the flesh fine.