Chicken a la Reine from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Clean the chicken and truss as for roasting. Then dredge inside and out with salt and pepper. Cut the bacon into very thin strips, about the width of a match, and cover the bottom of the stewpan. L...
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Cooking tools:
- Butcher's twine
- Stewpan
- Oven
- Chef's knife
- Cutting board
Ingredients
- 2 Chickens of a Year Old
- ¼ Pound of Nice Bacon
- A Carrot, Cut Fine
- An Onion, Cut Fine
- A Quart of Broth, or Water
- An Herb Bouquet
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