1 3 lb. chicken
2 Tb. butter
2 onions
1 Tb. curry powder
2 tsp. salt
2 c. steamed rice
Clean, dress, and cut up the chicken as for stewing. Put the butter in a
hot frying pan, add the onions, sliced thin, then the pieces of chicken,
and cook for 10 minutes. Parboil the liver, gizzard, and heart, cut them
into pieces and add them to the chicken in the frying pan. Sprinkle the
curry powder and the salt over the whole. Add boiling water or the stock
in which the giblets were cooked, and simmer until the chicken is
tender. Remove the meat from the frying pan and place it on a deep
platter. Surround it with a border of steamed rice. Thicken the stock in
the frying pan slightly with flour and pour the gravy over the chicken.
Serve hot.
68. CHICKEN EN CASSEROLE.--Food prepared in casseroles always seems to
meet with the approval of even the most discriminating persons; and
chicken prepared in this way with vegetables is no exception to the
rule. For such a dish should be selected a chicken of medium size that
is neither very old nor very young. Any flavor that the bird contains is
retained, so a strong flavor is not desirable.
In preparing chicken en casserole, first clean, dress, and cut it up in
the manner directed for stewed chicken. Place the pieces in a casserole
dish, together with 1 cupful of small carrots or larger carrots cut into
strips. Fry a finely chopped onion with several strips of bacon, and
cut these more finely while frying until the whole is well browned. Then
add them to the meat in the casserole dish. Also, add 1 cupful of potato
balls or 1 cupful of diced potatoes. Season well with salt and pepper,
add 2 tablespoonfuls of flour, and over the whole pour sufficient hot
water to cover. Cover the casserole dish, place it in a moderate oven,
and cook slowly until the chicken is tender. Serve from the dish.
69. JELLIED CHICKEN.--The housewife who desires to serve an unusual
chicken dish will find that there is much in favor of jellied chicken.
Aside from its food value, jellied chicken has merit in that it appeals
to the eye, especially if the mold used in its preparation has a
pleasing shape.