Smothered Chicken

Poulet Braise

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Chicken
  • A Tablespoonful of Lard
  • Salt and Pepper


This is a most delicate and palatable way of cooking Chickens. After cleaning the young Chicken, split down the back and dredge with salt and pepper. Put a Tablespoonful of lard into the frying pan, and, when it is hot, add the Chicken. Let it simmer gently for about fifteen minutes, then add