Evening Republican, Volume 20, Number 245, Rensselaer, Jasper County, 12 October 1916 — Favorite Chicken Recipe. [ARTICLE]

Favorite Chicken Recipe.

For two small young birds, about five pounds in all, take one-half cupful butter in a deep iron kettle. Have birds already cut up, first lay on hot butter the wings, drumsticks and necks (the bony pieces). After these are browned on both sides, remove and place In a warm pari on stove until Breast and meaty pieces are well cooked and brown. Take out these, put in kettle three cupfuls hot water, one-fourth teaspoonful sugar, salt and pepper, then lay in bony pieces, then an onion cut up flue and “meatys” on top of this. Whole thing takes about an hour. Delightful brown gravy, much better than fricassee.