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Boiled Chicken

Chickens are boiled the same as turkeys.

In winter there is no better way than to boil them whole and pour over them parsley sauce or oyster sauce when serving. The chicken should be well secured in a wet cloth that has been generously sprinkled with flour; it is then plunged in boiling water, which should then gently simmer until the chicken is done. Allow twenty minutes cooking to a pound. A large tough chicken may be made very palatable, if prepared in this way.