Boiled Chickens with Stuffing

Preparation info

    • Difficulty

      Medium

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Truss and stuff the chicken as for roasting, dredge it all over with wheat flour, and put it in a pot of boiling water; take the pot off the fire for five minutes after the chicken is put in, or the skin will crack; then let it boil gently according to its age and weight, an old fowl requiring twice as long to boil as a young one; allow fifteen minutes to the pound. Take off all the scum as it rises, and when done serve with hard-boiled egg sauce, or parsley, or oyster sauce. This is a nice way to cook a fat old chicken, as it is much more tender and nourishing than baked, for if the chicken is old baking toughens it.