Braised Chicken

Preparation info

  • Difficulty

    Medium

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Method

Dress, clean, and truss a four-pound fowl. Try out two slices fat salt pork, cut one-fourth inch thick; remove scraps and add to fat five slices carrot cut in small cubes, one-half sliced onion, two sprigs thyme, one sprig parsley, and one bay leaf, then cook ten minutes; add two tablespoons butter, and fry fowl, turning often until surface is will browned. Place on trivet in a deep pan, pour over fat, and add two cups boiling water or chicken stock. Cover, and bake in slow oven until tender, basting often, and adding more water if needed. Serve with a sauce made from stock in pan, first straining and removing the fat.