Allow twenty minutes to the pound for cooking.
Braised Chicken
Braised chicken is generally a fowl.
Wipe, stuff, sew, skewer, and place on rack in kettle with tight-fitting cover.
Place six slices of salt pork on bottom of kettle, add one fourth cup each, carrot, onion, turnip, and celery, bit of bay leaf, sprig of parsley, one teaspoon peppercorns, two teaspoons salt, and three cups boiling water.
Cover kettle, and cook in oven three to four hours, always keeping enough water in kettle to prevent vegetables from burning. When fowl is tender, brush over with melted butter, dredge with flour, and brown in oven.
Serve with gravy and vegetables pressed through sieve. Garnish with parsley.
Broiled Chicken
Clean, wipe, and split down the back, a young chicken. Sprinkle with salt and pepper; place on greased broiler, and cook over dripping pan in hot oven twenty minutes. Remove from oven, and broil over clear fire until golden brown. Remove from broiler, spread with melted butter, sprinkle with chopped parsley, and serve on hot platter on bed of water cress.