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Chickens A-LA-daub

A chicken dish prepared by roasting, deboning, skinning, and coating the skin with jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Chickens A-LA-daub

Ingredients

Directions

Prepare the chicken

  1. Roast the chickens.

  2. Cut off the legs and wings.

  3. Remove the breast from each side entirely.

  4. Take the skin off all the pieces.

Set the skin in jelly

  1. Lay the skin in a dish and cover it with jelly.

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.

Explore the science

What each ingredient does

Half-grown chickens
Provide the meat that is cut into pieces for the dish.
Jelly
Sets around the skin to hold it together and give a glossy, firm finish.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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