Stewed Chicken.
A dish built around chicken or fowl and butter.
contains glutencontains dairycontains meat
Ingredients
US
Metric
- 1 chicken or fowl, weighing about three or four pounds
- 1 tablespoonful of butter
- 1 tablespoonful of minced onion
- 3 tablespoonfuls of flour
- 3 pints of boiling water
- 1 tablespoonful of salt
- 1/2 teaspoonful of pepper
Make it lactose-friendly
- 1 tablespoonful of butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Singe the chicken and cut it into handsome joints. Wash it, and, putting it in a stewpan with the water, place it on the fire. When the water begins to boil, skim carefully, and draw the stewpan back to a place where the liquid will just bubble at the side. Put the onion and butter in a small pan and cook gently for twenty minutes. Take the onions from the butter and add them to the chicken. Add half a tablespoonful of flour to the butter remaining in the pan, and cook until smooth and frothy. Add this to the stew. Mix the remainder of the flour smoothly with a gill of cold water, and stir into the stew. Add the salt and pepper. Cook gently for three hours. At the end of this time draw the stewpan to a hotter part of the range, and, after adding some dumplings, cook just ten minutes after the cover is put on the stewpan.
Nutrition (estimated, per serving)
| Calories | 412 |
|---|---|
| Protein | 18.4 g |
| Fat | 9.9 g |
| Carbs | 60.2 g |
| Fiber | 2.6 g |
| Sodium | 507 mg |
Source
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three (Parloa, Maria, 1843-1909, pub. domain) — Public domain in the United States