Barbecued Chicken
A historical recipe from A Course of Lectures on the Principles of Domestic Economy and Cookery, by Juliet Corson (1886).
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A historical recipe
A Course of Lectures on the Principles of Domestic Economy and Cookery, by Juliet Corson (1886). Project Gutenberg eBook #35567.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
Method
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- Split down the back, and after breaking the joints dress and lay it open.
- Use two tablespoonfuls of butter and one cup of water.
- Season with salt and pepper.
- Brown the chicken well, dredge it with flour and baste it every fifteen minutes with drippings from the pan until tender.
- Pour over it the gravy that you find in the pan, and serve.
- The Southerners, with whom this dish is a great favorite, usually put in this gravy some nice table sauce.
Plating
Cookware for this recipe
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Pastry brush