Stewed Whole Spring Chicken

Original Recipe

Dress a full-grown spring chicken the same as for roasting, seasoning it with salt and pepper inside and out; then fill the body with oysters; place it in a tin pail with a close-fitting cover. Set the pail in a pot of fast-boiling water and cook until the chicken is tender. Dish up the chicken on a warm dish, then pour the gravy into a saucepan, put into it a tablespoonful of butter, half a cupful of cream or rich milk, three hard-boiled eggs chopped fine, some minced herbs and a tablespoonful of flour. Let all boil up and then pour it over the chicken. Serve hot.

Ingredients

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  • 1 warm dish
  • 1 saucepan
  • 1 tablespoonful of butter
  • 1 cupful of cream or rich milk
  • 1 tablespoonful of flour

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Saucepan

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Instructions

  1. 1

    Dress a full-grown spring chicken the same as for roasting, seasoning it with salt and pepper inside and out; then fill the body with oysters; place it in a tin pail with a close-fitting cover.

  2. 2

    Set the pail in a pot of fast-boiling water and cook until the chicken is tender.

  3. 3

    Dish up the chicken on a warm dish, then pour the gravy into a saucepan, put into it a tablespoonful of butter, half a cupful of cream or rich milk, three hard-boiled eggs chopped fine, some minced herbs and a tablespoonful of flour.

  4. 4

    Let all boil up and then pour it over the chicken.

Sources & Citations

Sources included so you can explore further.

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