The following delicious recipe for Smothered Chicken is from The New Butterick Cook Book, copyright 1924, now in the public domain. That is just one of the dozens of bonus books included in the 2005-2025 20th Anniversary Edition of the waterproof SurvivalBlog Archive USB stick that is now available to order.
Ingredients
- 2 small chickens or 1 large one
- 2 or more tablespoons butter
- Salt and Pepper
- Flour
Directions
Take off the neck and split the chicken down the back, wiping it with a damp towel. Season inside and out with salt and pepper, and dredge on all sides with flour. Lay the chicken, with the inside down, in a small baking-tin, and add a very little water. The pan should be very little larger than the chickens, otherwise the gravy will be too quickly evaporated. Cook slowly for one hour, basting every ten minutes after the first twentv minutes, or cook in a covered baking-pan.
Should the chicken be decidedly lacking in fat, add butter or. butter substitute. There will be plenty of gravy in the pan with which to baste, if the pan is small. When done, place the chicken on a hot platter, add enoueh water to make two cups gravy and thicken with two tablespoons of flour. Should the chicken be quite fat, remove all but two o of the oil from the pan before making the gravy. Season with sait and pepper, pour it over the chicken and serve at once.
Any small birds may be dressed in this way with the most satisfactory results. The secret of success in this kind of roasting lies in very frequent basting and in not having too hot an oven.
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Do you have a well-tested recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long-term storage foods, recipes for wild game, dutch oven recipes, slow cooker recipes, and any recipes that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!