Читать книгу The New Galt Cook Book - Various - Страница 101

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The chicken must be split down the back as for broiling, washed well and wiped dry; lay it, breast upward, in a baking pan, pour in two cups of boiling water, in which has been dissolved a heaping tablespoonful of butter, and cover with another pan turned upside down and fitting exactly the edges of the lower one, cook slowly half an hour, lift the cover and baste plentifully, with the butter water in the pan, cover again and leave for twenty minutes more, baste again and yet once more in another quarter of an hour. Try the chicken with a fork to see if it is done. An hour and ten minutes should be enough for a young fowl; baste the last time with a tablespoonful of butter, cover and leave in the oven ten minutes longer before transferring to a hot dish; it should be a fine yellow-brown all over, but crisped nowhere. Thicken the gravy with a tablespoonful of browned flour, wet up in a little water, salt and pepper to taste, boil up once and pour a cupful over the chicken, the rest into a gravy boat. There is no more delightful preparation of chicken than this.