Difference between revisions of "Chicken in Cream"
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== Description == | == Description == | ||
from my Aunt Barbara's collection (notation on card says Bethany's favorite [[Chicken]] recipe – dated 1904) | from my Aunt Barbara's collection (notation on card says Bethany's favorite [[Chicken]] recipe – dated 1904) | ||
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# Let [[Chicken]] soak for about 10 minutes in salted [[water]]. | # Let [[Chicken]] soak for about 10 minutes in salted [[water]]. | ||
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[http://groups.yahoo.com/group/catsrecipes/ Cat's Recipes Y-Group] | [http://groups.yahoo.com/group/catsrecipes/ Cat's Recipes Y-Group] | ||
| − | [[Category: | + | [[Category:North American cuisine]] |
[[Category:Chicken Recipes]] | [[Category:Chicken Recipes]] | ||
[[Category:Heavy cream Recipes]] | [[Category:Heavy cream Recipes]] | ||
[[Category:New potato Recipes]] | [[Category:New potato Recipes]] | ||
[[Category:Pea Recipes]] | [[Category:Pea Recipes]] | ||
Latest revision as of 10:48, 15 July 2012
Description
from my Aunt Barbara's collection (notation on card says Bethany's favorite Chicken recipe – dated 1904)
Ingredients
- 1 young Chicken
- 4 cups water
- 3 cups heavy cream
- ¼ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ small white onion, diced
Procedures
- Let Chicken soak for about 10 minutes in salted water.
- Rinse and pat dry.
- Cut Chicken in small pieces and place in Dutch oven.
- Cover with water and boil for 45 minutes over medium heat.
- Drain stock.
- Add cream, Onion and seasonings.
- Boil again until meat is tender.
- Serve with new potatoes and young green peas.
