Boiled Chicken from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Select a nice spring chicken, clean and singe and split down the middle of the back. Season with salt and pepper, rubbing well on the inside of the Chicken. Place in a saucepan and cover well with ...
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Ingredients
- A Spring Chicken
- A Drawn Butter Sauce
- Salt
- Pepper
- Chopped Parsley
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