Pull’d Chickens

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Take three Chickens, boil them just fit for eating, but not too much; when they are boiled enough flea all the Skin off, and take the white Flesh off the Bones, pull it into Pieces about as thick as a large Quill, and Half as long as your Finger, have ready a Quarter of a Pint of good Cream and a Piece of fresh Butter about as big as an Egg, stir them together till the Butter is all melted and then put in your Chickens with the Gravy that came from them, give them two or three Tosses round on the Fire, put them into a Dish, and send them up hot.

Note, The Leg makes a very pretty Dish by itself, broil’d very nicely with some Pepper and Salt: The Livers being broil’d, and the Gizzards broil’d, cut and slash’d, and laid round the Legs, with good Gravy-Sauce in the Dish. Garnish with Lemon.