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Chicken Pot Roast

A chicken stuffed with sage dressing, simmered in water in a pot, then browned.

From an old cookbook · modernised transcription
By North End Club (Chicago, Ill.) · From a historical cookbook (Internet Archive) · 2 ingredients
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Chicken Pot Roast

Ingredients

Directions

Prepare

  1. Take a chicken between 3 and 4 lbs. and prepare the same as for oven roasting.

  2. Stuff with an ordinary sage dressing.

Cook

  1. Put in pot with 2 quarts of water.

  2. When it comes to a boil, let simmer for about 2 hours.

  3. Brown.

By North End Club (Chicago, Ill.). Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

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