Prep 15 mins
Cook 2 hrs
Hollanders like plain, substantial food and lots of it. This method would have been used for older, tougher birds back in the day. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- Melt fat in a stockpot; brown chicken.
- Season with salt and paprika; add a little boiling water.
- Cover and cook until tender, about 2 hours.