Evening Republican, Volume 16, Number 230, Rensselaer, Jasper County, 25 September 1912 — Chicken Baked with Salt Pork. [ARTICLE]

Chicken Baked with Salt Pork.

Clean the required number of young ohlckens. Cut them down through the backbone, open, and flatten breast with a cleaver. In a large covered roasting pan lay several slices of salt pork. Place the chickens on these, skin side up. Dredge with flour and lay several slices of very thin salt pork on top. Add two cups of boiling water and bake slowly two hours, basting frequently and dredging very lightly with flour after each basting. More broth may be added if necessary. There should be at least eight bastings. Place buttered toast on a platter, arrange chicken on it, garnish with parsley. Thicken gravy with flour, add one teaspoonful of butter and one cupful of ricti cream, salt and pepper to taste, and pour over chicken. .