Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two pounds each in weight
- a large piece of butter
- a tablespoon of flour
- two iron spiders on the stove
- two breasts in right side dowrn
- salt
Directions
A pair of spring chickens about two pounds each in weight. Draw, singe and be most careful to get all pin feathers off. Cut off the wings, neck, legs. Take the ends of the wings, the necks and giblets, all but the livers. Cover with cold water and a pinch of .salt. Boil until very tender using the liquid for the gravy and the giblets, to chop in it. Serve the back and • breast, leaving the breast whole and the back as well, using the upper neck piece for stewing. Take a clean linen cloth and wring it frequently out of cold, clear water carefully wiping each piece before flouring. After each piece is wiped off flour very thickly with pastry flour into which salt and pepper has been freely shaken. Have two iron spiders on the stove with a large piece of butter in each, allowing it to get very hot. When you feel sure that the butter is hot lay the two breasts in right side dowrn, allowing both halves to brown nicely, the backs, second joints, legs and wings after the skin side is well browned. Turn each piece over onto the bone side and cover the spiders tightly, pouring a very little of the gravy from the giblets in the bottom to create a steam. Cook very slowly for fifteen or twenty minutes, lift out on a hot platter, garnish with parsley.
Into the hot butter sift a tablespoon of flour and stir in the liquid from the giblets and allow to thicken smoothly, stirring all the time. Chop the giblets fine, add, and allow all to come to a boil. Serve in gravy boat. Do not pour on the chicken. — Wm. B. Mershon, Saginaw, Mich.