Passenger Pigeon Meal
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.
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DIRECTIONS
- 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.
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