Prep 10 mins
Cook 1 hr 30 mins
From a recipe book on 18th century frontier outpost recipes - the recipe originally called for a Passenger Pigeon but I changed it to a small chicken - Note this is an entire meal, main dish (chicken), soup, vegetable and potato.
- 4 large potatoes, in skins
- 2 1⁄2 quarts water
- 1 small chicken, cut up
- 1 large onion, chopped
- 1 garlic clove
- 2 celery ribs, cut into small pieces
- 1⁄4 cup wine
- 2 teaspoons salt
- 10 peppercorns, cracked
- 1 bay leaf
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon rosemary
- 1 large carrot, diced
- 1 small potato
- other vegetables, as desired (optional)
- 4 tablespoons butter
- 4 carrots, sliced thickly
- 3 shallots, sliced
- Boil potatoes in water and set aside to cool.
- Add hen, onion, garlic, celery and wine to potato water.
- Wrap spices in muslin cloth and knot. Put in kettle. Simmer for 45 minutes.
- Remove hen and set aside. Add soup vegetables to stock.
- Strip meat from neck and add back to soup along with giblets chopped finely.
- Sliced cold boiled potatoes and brown in a skillet with butter.
- After potatoes are browned remove from the skillet and brown the chicken. You may need to add more butter.
- Remove chicken from skillet and lightly sautee carrots and shallots.
- Serve soup, hen, carrots and potatoes.