The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Braised Chicken

Draw, stuff, truss and roast a young chicken in a hot oven until it is brown; put it into a hot cooker-pail with water about one inch deep in the pan. Cover it quickly, bring it to a boil, and put it into a cooker for two and one-half hours or more. Make a [brown sauce] of the liquor in the pan. The giblets may be added when the chicken is put into the water, and may be chopped and added to the gravy. Only young, tender chicken can be treated in this way. A tough bird may be trussed and cooked in water to half cover it for ten or twelve hours before it is stuffed and browned. Baste it when in the oven with fat taken from the broth.