Braised Chicken or Turkey
Recipe No. 371 from the U.S. Army's WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Army TM10-412 · Chicken · Meat
Recipe No. 371 from the U.S. Army’s WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Ingredients
- Chicken or turkey, New York dressed — 80 pounds
- or — as needed
- Chicken or turkey, full drawn — 60 pounds
- Flour, sifted — as needed
- Salt — 6 ounces (¼ mess kit cup)
- Pepper — ¾ ounce (3 mess kit spoons)
- Chicken or turkey fat — as needed
- Stock or water — as needed
Directions
- Clean chicken or turkey; cut into servings or leave whole.
- Mix flour, salt, and pepper; roll chicken or turkey in flour.
- Cook until brown in hot fat. Place in baking pans and add enough hot stock to moisten bottom of pans.
- Cover tightly; braise in moderate oven (350° F.) 2½ to 3½ hours, depending upon kind of poultry.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Chicken or turkey, New York dressed — 6 lb 6⅓ oz or — to taste Chicken or turkey, full drawn — 4 lb 12¾ oz Flour, sifted — to taste Salt — ½ oz Pepper — about ⅓ tsp Chicken or turkey fat — to taste Stock or water — to taste
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 371, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.