Boiled Chicken

Poulet Bouilli

Preparation info

  • Difficulty

    Medium

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • A Spring Chicken
  • A Drawn Butter Sauce
  • Salt and Pepper to Taste
  • Chopped Parsley

Method

Select a nice spring chicken, clean and singe and split down the middle of the back. Season with salt and pepper, rubbing well on the inside of the Chicken. Place in a saucepan and cover well with water, and let it simmer well for one hour if the Chicken is young. If the Chicken is a year old and over, let it simmer for two hours, according to age. When done take out of the water and place in a heated dish. Pour over a Drawn Butter Sauce and garnish with chopped parsley.