The following recipe for smothered chicken is from The New Butterick Cook Book, by Flora Rose, co-head of the School of Home Economics at Cornell University. It was published in 1924. Ingredients 2 small chickens or 1 large one 2 or more tablespoons butter or butter substitute Salt and Pepper Flour Directions This is one of the most delicious ways of cooking chicken. – Take off the neck and split the chicken down the back, wiping it with a damp towel. Season inside and out with salt and pepper, and dredge on all sides with flour. Lay the chicken, with …
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