Chicken has always been a popular dish. I don’t often vary the ways I cook chicken, but I need to try some of these recipes.
RECIPES BELOW FROM 1800s COOKBOOKS
SPANISH CHICKEN STEW
Clean and joint two spring chickens. Brown in butter and add five sliced onions, a can of tomatoes, four cloves of garlic, two tablespoonfuls of butter, a pod of red pepper without the seeds, and salt to taste. Cook slowly for forty-five minutes, adding stock or water if necessary to keep from burning. Take out the pepper and the garlic, add a can of peas, and simmer for fifteen minutes longer. Thicken the gravy with two tablespoonfuls of flour rubbed smooth with a little cold water and the yolk of an egg well-beaten.
FRICASSEE OF CHICKEN
Clean and cut up the chicken, and brown in butter with a sliced onion and a carrot. Season with salt and pepper, dredge with flour, add three cupfuls of stock or water, and cook until the sauce thickens, stirring constantly. Add a cupful of canned tomatoes and simmer until the chicken is done. Add a can of mushrooms cut in pieces, and a little minced parsley. Heat thoroughly and serve.
CHICKEN À LA CRÉOLE
Clean and cut up a young chicken, season with salt and pepper, and fry brown in hot fat with two thinly sliced onions. Dredge with flour and add one cupful each of white stock and stewed and strained tomatoes. Cook until it thickens, stirring constantly, and simmer the chicken in it until tender, adding more stock if needed. Add a tablespoonful of tarragon vinegar, salt and pepper to season, and a cupful of cooked and broken macaroni. Serve very hot with a garnish of parsley.
CHICKEN À LA JEAN
Clean and disjoint the chicken. Fry brown in an iron kettle, using equal parts of butter and olive-oil for fat. When brown, season with salt and pepper, pour in a cupful of stock, cover, and cook slowly until done, adding more stock if required. Dredge with flour and turn the chicken slowly in the gravy until the gravy is thick. Take up the chicken, strain the gravy over it, garnish with parsley, and serve.
CHICKEN À LA WALDORF
Cut cold cooked chicken into dice. Reheat in two cupfuls of cream, seasoning with salt and pepper. Thicken with the yolks of two eggs beaten with two tablespoonfuls of Madeira. Mix thoroughly, and heat but do not boil. Take from the fire, add a heaping tablespoonful of butter, and serve.
Clean and cut up a chicken and boil it until tender in water to cover. Drain the chicken and brown in butter with two small onions sliced. Sprinkle with two teaspoonfuls of curry powder, pour over the water in which the chicken was boiled, heat thoroughly, and thicken while stirring with a tablespoonful of flour rubbed smooth with a little cold water. Take from the fire, add the beaten yolk of an egg, and serve with a border of boiled rice.
Cut a chicken in quarters and put it into three or four quarts of water. Put in a cup of rice while the water is cold. Season it with pepper and salt; some use nutmeg. Let it stew gently until the chicken falls apart. A little finely shredded parsley is an improvement. Some slice up a small onion and stew with it. A few pieces of cracker may be thrown in if you like.
CHICKEN STEWED WHOLE
Fill the inside of a chicken with large oysters and mushrooms and fasten a tape round to keep them in. Put it in a tin pan with a cover, and put this into a large boiling pot with boiling water, which must not quite reach up to the top of the pan the chicken is in. Keep it boiling till the chicken is done, which would be in about an hour’s time after it begins to simmer. Remove the scum occasionally, and replenish with water as it boils away; take all the gravy from it and put it into a small saucepan, keeping the chicken warm. Thicken the gravy with butter, flour, and add two tablespoonfuls of chopped oysters, the yolks of two eggs boiled hard and minced fine, some seasoning, and a gill of cream. Boil five minutes and dish the fowls.
Clean and cut up two spring chickens, season with salt and pepper, and fry brown in butter with a chopped onion and a dozen fresh mushrooms. Pour over a wineglassful of white wine, and a cupful of stock. Add two cupfuls of canned tomatoes which have been rubbed through a sieve, and a tablespoonful of minced parsley. Thicken with flour browned in butter, heat thoroughly, season to taste, and serve.
FRIED CHICKEN WITH GREEN PEPPERS
Clean and joint two spring chickens, fry brown in butter, and put into the oven to finish cooking. Seed and shred six sweet peppers and boil in salted water until soft. Drain, and add to the chicken. Pour over two cupfuls of cream, bring to the boil, thicken with a little flour cooked in butter, and serve.
Have a chicken cleaned and cut up. Cook in boiling water to cover until the meat falls from the bones. Take out the bones, remove the skin, season with salt and pepper, and arrange in a mold. Reduce the liquid by rapid boiling and add to it a package of soaked and dissolved gelatine, pepper and salt to season highly, and the juice of a lemon. Pour over the chicken and cool on ice. Serve with a garnish of hard-boiled eggs and parsley.
Have two chickens cleaned and cut up. Boil until the meat drops from the bones, then drain, and chop it fine. Reduce the liquid by rapid boiling to a cupful. Add to it a heaping tablespoonful of butter, a teaspoonful of pepper, a pinch of allspice, and an egg well-beaten. Mix thoroughly with the meat and press into a buttered mold. Cool on ice and serve cold, garnished with slices of hard-boiled eggs and parsley.
Do you cook chicken or do you buy it frozen, canned, or from fast food restaurants?