Chicken Archives

November 10, 2004

Chicken n Dumplins

1 stewing hen cut up
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons butter
1 cup milk
About 3 tablespoons flour
About 1 cup milk

Boil your chicken. While its near done take 2 cups flour, salt, and baking powder and cut in butter and do so until small crumbly appearance. Then add one cup of milk to mixture and stir. Bring broth to a boil, drop in dumpling mixture by tablespoonfuls, then turn heat down to simmer and cook for about 10 minutes. The less cooked at a time the better they turn out. When all dumplings have been cooked and set aside in a dish with the cut up chicken, take the 3 tablespoons of flour and mix with a enough water to make a thick mixture then pour into remaining broth stirring immediately. Then take and add about a cup of milk, along with salt and pepper to taste.

Creamed Chicken

? cup butter
? cup flour
1 ? cup milk
6 slices or so toast
Cooked chicken (about a cup)
Optional: 1 tablespoon sherry

Have your chicken cooked, I fry mine in some butter. Take the butter and melt it in a saucepan. Then when all your butter is melted add your flour slowly and stir constantly. Boil mixture for about one minute then add your milk. Key is to constantly stir. Then keep stirring until it becomes thick. Then add your salt & pepper to taste, and then chicken, then sherry if being used. Pour over toast. Note: Its excellent over homemade bread that is toasted.

Honey Mustard Chicken

1/3 cup Dijon Mustard
1/3 cup honey
2 tablespoons chopped fresh till or 1 tablespoon dried dill
1 teaspoon freshly grated orange peel
2 tablespoons of orange marmalade for more ZEST (optional)
1 (2 1/2 lb) chicken, quartered

Preheat oven to 400 F. Combine mustard & honey in small bowl. Stir in dill & orange peel. Line a baking sheet with foil. Place chicken skin-side down on prepared pan. Brush sauce on top of chicken; coat well. Then turn chicken over and gently pull back skin and brush meat with sauce. Gently pull skin back over sauce. Then brush the skin with remaining sauce. Bake until juices run clean when thickest part of chicken is pierced with a knife, should be about 30 minutes. Or for a quicker meal use skinless chicken breasts. Broil chicken turning once until no longer pink, about 15 minutes. Prep Time: 10 minutes Cooking Time: 30 mintues (or 15 minutes for the speedier method) Serves 4

November 12, 2004

White Fricassee

Cut a pair of chickens into pieces, as for carving; and wash them through 2 or three waters. Then lay them in a large pan, sprinkle them lightly with salt, and fill up the pan with boiling water. Cover it and let the chickens stand for half an hour. Then put them immediatly into a stew-pan; adding a few blades of mace, and a few whole peppercorns, and a handful of celery, split thin and chopped finely; also, a small white onion sliced. Pour on cold milk and water (mixed in equal portions) sufficient to cover the chickens well. Cover the stew-pan, set it over the fire, and let it stew till the chickens are throughly done, and quite tender. While the chickens are stewing, prepare, in a small sauce-pan, a gravy or sauce made as follows: - Mix two tea-spoons of flour with as much cold water as will make it like a batter, and stir it till quite smooth and free from lumps. Then add to it, gradually, half a pint of boiling milk. Next put in a quarter of a pound of fresh butter, cut into small pieces. Set it over hot coals, and stir until it comes to a boil, and the butter is well melted and mixed throughout. Then take it off the fire, and, while it is hot, stir in a glass of madeira or sherry, and four table-spoons of rich cream, and some grated nutmeg. Lastly, take the chickens out of the stew-pan, and pour off all the liquor, &c. Return the chicken to the stew-pan, and pour over it, hot, the above-mentioned gravy. Cover the pan closely, and let it stand in a hot place, or in a kettle of boiling water for ten minutes. Then send it to the table in a covered dish.
To the taste of many persons, this fricassee will be improved by adding to the chicken, while stewing, some small, thin sliced of cold boiled ham.
Rabbits or veal may be fricasseed in the above manner.

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About Chicken

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