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To Cook Chickens
To Cook Chickens By L. M. ANNABLE
Good Housekeeping 1900-07: Vol 31 Iss 1 · Page n40 · View context source ↗
Source evidence: To Cook Chickens By L. M. ANNABLE
Editorial context
This nineteenth-century preparation pairs roasted young poultry with pre-parboiled parsnips roasted directly in the dripping pan. The root vegetables absorb pan juices before the drippings are turned into a pan gravy.
Original
Baked Chicken with Parsnips Wash, scrape, and quarter parsnips, parboil for twenty minutes. Prepare a young chicken, place in a dripping pan and lay the parsnips around it, add salt, pepper, and a piece of butter. Put enough water in pan to prevent burning. Bake until both chicken and parsnips are ten- der. Serve chicken on a separate platter. Make a gravy in pan and pour over the pars- nips before serving.
At the source
- Publication
- Good Housekeeping 1900-07: Vol 31 Iss 1
- Issue date
- Volume
- 31
- Issue
- 1
- Page / locator
- n40
- Provider record
- View the original provider record ↗
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
- parsnips, washed, scraped, quartered, and parboiled for twenty minutes
- 1 young chicken, prepared
- salt
- pepper
- 1 piece butter
- water
Directions
Wash, scrape, and quarter parsnips, and parboil them for twenty minutes. Prepare a young chicken and place it in a dripping pan. Arrange the parsnips around the chicken, then season with salt, pepper, and a piece of butter. Add enough water to the pan to prevent burning. Bake until both the chicken and parsnips are tender. Transfer the chicken to a separate platter to serve. Make a gravy in the pan drippings and pour it over the parsnips before serving.
- Item type
- recipe
- Yield
- Not stated
- Timing
- parboil for twenty minutes
- Temperature
- Not stated
- Equipment
- dripping pan; platter
Names & connections
Source context
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