Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Water | not in our table | 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
- half cup of water
- one tablespoonful of flour
- a cup of thin cream
Directions
Prepare the chickens as for broiling. Place them in a pan, skin side up; rub with softened butter; dredge with flour, salt and pepper ; put in a hot oven. After ten minutes baste with butter and a little hot water. Cook for thirty minutes, baste three times, using not over a half cup of water, the rest butter. Remove to a hot dish and make a gravy from the fat in the pan. Add to it one tablespoonful of flour. When brown, add a cup of thin cream or white stocks.
100 ROCKY MOUNTAIN COOK BOOK.
Cook until smooth, stirring all the time ; pour around the chicken.