Evening Republican, Volume 14, Number 285, Rensselaer, Jasper County, 1 December 1910 — DELICATE DISH OF CHICKEN [ARTICLE]

DELICATE DISH OF CHICKEN

Something ■ Little Bit Out of the Ordinary—Hint for the Young Housewife.

This is a very pretentious and yet easy dish for the young wife to attempt. Choose a good roasting fowl of about three and a half to four pounds. Dismember It and soak after thorough washing In clear, cold water. Dredge the pieces slightly with flour, salt and pepper lightly and brown delicately in lard or olive oil. Then put them In a deep saucepan and cover with the stock, which must be prepared beforehand by boiling the neck, giblets and feet of the bird in water with an onion and savory herbs. Set the vessel over a slow fire and cook covered, adding, when a quarter done, one large ripe tomato, a green pepper denuded of seeds and quite a quantity of paprika. Half a clove of garlic cooked from the beginning with the chicken will add to the taste. It must be thoroughly tender when done, but not in rags, and plain boiled rice flanks the dish admirably. Marmite is the name of the earthen crock in which French cooks prepare chicken in this manner, and sometimes the fowl is put into it whole after the preliminary browning.