CHICKEN EN CASSEROLE NO. 2
- 1 large chicken or turkey
- 3 tablespoonfuls olive oil
- 2 heaping tablespoonfuls (2 ozs.) butter
- 2 heaping tablespoonfuls (2 ozs.) flour
- 1½ pints (3 cups) chicken stock
- Salt and pepper to season
- 1 tablespoonful kitchen bouquet
- 1 cupful chopped oysters
Singe, draw and cut the fowl into neat joints, removing the skin and as many small bones as possible.
Heat the oil in a frying-pan, lay in a few pieces of chicken at a time, and fry until the meat looks white on each side. Turn frequently but do not let them brown.
Take out and drain on paper. Add a little more oil if necessary, until all the pieces have been cooked. Blend the butter and flour in a saucepan over the fire: when smooth stir in the stock, and continue stirring until it cooks for five minutes.
Add the kitchen bouquet and the seasonings. Strain the sauce into a casserole, add the chicken, arranging the pieces so that they are level at the top, cover closely with a sheet of buttered paper, and put on the casserole lid. Cook in a moderate oven for an hour or until ready. About fifteen minutes before serving uncover and add the oysters scalded and cut into halves.