Chicken in Cream

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

Directions

1. Let Chicken soak for about 10 minutes in salted water.
2. Rinse and pat dry.
3. Cut Chicken in small pieces and place in Dutch oven.
4. Cover with water and boil for 45 minutes over medium heat.
5. Drain stock.
6. Add cream, Onion and seasonings.
7. Boil again until meat is tender.
8. Serve with new potatoes and young green peas.

Contributed by

Cat's Recipes Y-Group