Boiled Chicken

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About


After the chickens are cleaned and trussed fold them in a nice white cloth, put them in a large stew-pan and cover them with boiling water; boil them gently, and skim carefully as long as any scum rises; let them simmer slowly as that will make them plump and white, while