Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- one above another as closely as possible
- salt
- pepper
Directions
Mrs. E. W. Herrick, Minneapolis, Minn.
Dress the chickens and cut them in two, soak for
POULTRY. 261
half an hour in cold water, wipe perfectly dry and put in a dripping pan, bone side down, without any water; have a hot oven, and, if the chickens are young, half an hour's cooking will be sufficient. Take out and season with butter, salt and pepper ; pack one above another as closely as possible, and place in a pan over boiling water, covering them closely, — this keeps them moist until served, — boil the giblets in a little water, and after the chickens are taken from the dripping- pan, put into it the water in which giblets were boiled, thicken it and add the chopped giblets. This nian- ner of baking chickens is fully equal to broiling them.