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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
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From a recipe book on 18th century frontier outpost recipes - the recipe originally called for a Passenger Pigeon but I changed it to a small chicken - Note this is an entire meal, main dish (chicken), soup, vegetable and potato. Ingredients:
4 large potatoes, in skins |
2 1/2 quarts water |
1 small chicken, cut up |
1 large onion, chopped |
1 garlic clove |
2 celery ribs, cut into small pieces |
1/4 cup wine |
2 teaspoons salt |
10 peppercorns, cracked |
1 bay leaf |
1/2 teaspoon thyme |
1/2 teaspoon rosemary |
1 large carrot, diced |
1 small potato |
other vegetables, as desired (optional) |
4 tablespoons butter |
4 carrots, sliced thickly |
3 shallots, sliced |
Directions:
1. Boil potatoes in water and set aside to cool.
2. Add hen, onion, garlic, celery and wine to potato water.
3. Wrap spices in muslin cloth and knot. Put in kettle. Simmer for 45 minutes.
4. Remove hen and set aside. Add soup vegetables to stock.
5. Strip meat from neck and add back to soup along with giblets chopped finely.
6. Sliced cold boiled potatoes and brown in a skillet with butter.
7. After potatoes are browned remove from the skillet and brown the chicken. You may need to add more butter.
8. Remove chicken from skillet and lightly sautee carrots and shallots.
9. Serve soup, hen, carrots and potatoes.
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