Pickled Chicken

Original Recipe

Boil four chickens till tender enough for meat to fall from bones; put meat in a stone jar and pour over it three pints of cold, good cider vinegar and a pint and a half of the water in which the chickens were boiled; add spices if preferred, and it will be ready for use in two days. This is a popular Sunday evening dish; it is good for luncheon at any time.

Ingredients

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  • 4 chickens till tender enough for meat to fall from bones
  • 1 stone jar and pour over it three pints of cold
  • 1 pint and a half of the water in which the chickens were boiled
  • 2 days
  • 1 popular sunday evening dish

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Instructions

  1. 1

    Boil four chickens till tender enough for meat to fall from bones; put meat in a stone jar and pour over it three pints of cold, good cider vinegar and a pint and a half of the water in which the chickens were boiled; add spices if preferred, and it will be ready for use in two days.

  2. 2

    This is a popular Sunday evening dish; it is good for luncheon at any time.

Sources & Citations

Sources included so you can explore further.

Recipe by Mrs. F.L. Gillette from The White House Cook Book (1887)