Chicken with Ham
A historical recipe from The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919).
A historical recipe
The Italian Cook Book The Art of Eating Well; Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups, by Maria Gentile (1919). Project Gutenberg eBook #24407.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Fill a chicken with thin strips of ham, about half an inch wide.
- Add three cloves (or sections) of garlic, two little bunches of fennel and a few grains of pepper.
- Season outside with salt and pepper and cook in a saucepan with butter, or preferably bake in the oven.
- Sausages cut lengthwise and previously skinned can be substituted for the ham.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife