Simmered Chicken
Recipe No. 374 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. 374 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, New York dressed — 80 pounds
- or — as needed
Chicken, full drawn — 60 pounds
- Celery, leaves and stalks — 2 pounds (2 No. 56 dippers)
- Onions, chopped — 4 pounds (4 No. 56 dippers)
- Salt — 6 ounces (¼ mess kit cup)
- Water — as needed
Directions
- Clean chicken; cut into suitable servings or leave whole.
- Add celery, onions, salt, and enough water to cover chicken.
- Cover tightly and heat to boiling point; reduce heat and simmer 3½ to 4½ hours or until tender.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Chicken, New York dressed — 6 lb 6⅓ oz or — to taste Chicken, full drawn — 4 lb 12¾ oz Celery, leaves and stalks — 2½ oz Onions, chopped — 5 oz Salt — ½ oz Water — to taste
If meat and stock are cooked for future use, cool meat quickly and refrigerate. Cool stock; strain if necessary and pour into clean cans or jars. The fat layer which congeals on top will help to keep stock 2 or 3 days under refrigeration. When only part of stock is used, heat remaining stock with fat layer to boiling point. Cool quickly and refrigerate.
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 374, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.