Home › Meats and Entrees › Roast Chicken

Roast Chicken

(Paris.) Clean, stuff, and roast a fine fowl, larding it with bits of bacon, and basting with 1 cup of consomme. Strain the sauce, add 1 onion, some parsley, and the livers, chopped fine, a cup of bread-crumbs and the juice of an orange. Boil, strain again, and serve with a salad of watercress. CHICKEN (as cooked in Monte Carlo.).

Melt 2 tablespoonfuls of butter in an earthen dish or casserole with 1 carrot, 3 onions, sliced, 2 bayleaves, salt, pepper, and some thyme. Add a young fat fowl, cut into joints, and let it get brown. Then add 1 pint of consomme and cover, air tight; cook 3/4 of an hour; it must simmer all that time. If the fowl is old, it will take longer to cook it. Add 2 tablespoonfuls of sherry, a dozen potato balls fried in butter, a dozen button mushrooms, and some chopped parsley. Let it cook 10 minutes more, and serve in the same dish, or the charm of it will be lost.

FRIED CHICKEN (as cooked in Vienna.).

Clean and cut up a fat chicken. Cover it for 3 hours with a mixture of lemon juice and olive oil, parsley, a bayleaf, and seasoning. Drain, dip each piece in egg and bread-crumbs, and fry brown. Mix 1 cup of white stock with 1 cup of rich milk, the yolk of an egg, and 10 small mushrooms. Season and cook carefully and pour around the chicken, first adding a little chopped parsley and the juice of a lemon to the sauce.

CHICKEN (as cooked in Spain and Portugal.).

Clean and cut up a fat fowl, fry it in 2 ounces of butter with 1 ounce of ham and an onion, chopped fine. Add 1 quart of consomme, 1 pint of stewed tomatoes, 2 dozen bits of ochra, 1 cup of rice, and 1 green pepper, free from seeds and sliced. Season and cook, closely covered, for 1 1/2 hours. CHICKEN, STEWED (as cooked in Hungary.).

Clean and truss a fat fowl; fill it with bread-crumbs, onion, herbs, and yolk of an egg. Tie the breast with slices of lemon and salt pork, then wrap in oiled paper. Add 1 onion, 1 clove, and some parsley and 1 cup of white stock, or enough to cover it. Cook, covered, 1 hour. Strain the sauce, add 1 cup of hot cream, a pinch of paprika, some butter, the yolk of an egg, and some parsley. Pour around the chicken and serve with rice. FRIED CHICKEN (as cooked in Florence.).

Cut up a fat fowl and parboil it in 1 pint of white stock. Drain it, reduce the stock, and add the yolks of 2 eggs and the juice of a lemon, and strain it. Dip the chicken in the sauce, then in crumbs and grated cheese, and fry brown. Serve the rest of the sauce in a bowl.