Evening Republican, Volume 18, Number 236, Rensselaer, Jasper County, 6 October 1914 — CHICKEN AT ITS BEST [ARTICLE]

CHICKEN AT ITS BEST

FOUR DELICIOUS WAYS OF BERV> ING DELICACY. •- tan Cooked With Strips of Bacon Improves Flavor ,Whon Roasted a La Garcon—Excellent Alaocgn Caaterolo.

By LIDA AMES WILLIS.

Roast Chicken a la Garcon.—Before putting your dressed bird In the oven, put inside of it a spoonful of butter, creamed with a little lemon juice and salt. Truss it up and wrap it in thinly sliced bacon. (The slices may be fastened on with little wooden toothpicks.) It will take about an hour for a young chicken. Remove the bacon and let the chicken brown outside quickly and serve on a bed of cress, with glblet sauce in a separate sauoe bowL If the chicken is dressed as directed and then cooked in a casserole, without adding water or vegetable seasoning, it will be delicious. It will ' require a little longer time and slower cooking, perhaps, depending on size and age of the chicken. The oven must not be too hot. Whole Chicken Cooked En Casserole. —Take a nice plump chicken about a year old, and prepare it as for roasting. Put it into the casserole, breast side up, add a dozen button onions, a bay leaf, a cup of carrot, sliced and cut in fancy shapes, also small white turnips cut same way, half cup celery, diced, and add about a pint of broth or boiling stock, cover and place in a hot oven and cook for one and half hours, basting now and then. Add level teaspoonful salt and eighth of a teaspoonful pepper when the chicken is half done. When done the chicken should ( be a rich brown and the broth evaporated until there is just enough to make a gravy. The giblets may be cooked in a separate stewpan, chopped fine and added to the gravy, or left whole and a few button mushrooms added. Chicken a la Creci. —Chop half a pound of fat bacon and fry it with a dozen button onions, a dozen button mushrooms, two carrots diced, six chestnuts cut in quarters and two ounces of butter. When lightly colored add a full-grown chicken which has been cut up as for fricassee and stewed half an hour in some broth or boiling water. Add a blade of mace, a glass of white wine or sherry, and salt and pepper to taste. Cook about forty minutes or until tender and serve hot. Chicken a la Portugaise. —Clean and joint a fat fowl and fry it in two ounces of lard, oil or butter, with an ounce of ham and an onion chopped fine. Add a quart of good broth or consomme, a pint of stewed or canned tomatoes, a dozen okra sliced,,a cup of washed rice, a green pepper shredded, and seeds removed. Season to taste, cover closely and cook about one and a •half hours. Do not add the okra, if canned vegetables are used, until the stew is nearly done.