Preparation info
    • Difficulty

      Easy

Appears in

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • 3 lb. chicken.
  • cup butter.
  • 2 onions

Method

Clean, dress, and cut chicken in pieces for serving. Put butter in a hot frying-pan, add chicken, and cook ten minutes; then add liver and gizzard and cook ten minutes longer. Cut onions in thin slices, and add to chicken with curry powder and salt. Add enough boiling water to cover, and simmer until chicken is tender. Remove chicken; strain and thicken liquor with flour diluted with enough col