{"id":6925,"slug":"boiled-chicken-baked","title":"BOILED CHICKEN, BAKED","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["1 old hen","3 tablespoons chicken-fat","1 onion, sliced","1 clove of garlic","1/2 teaspoon salt","1/2 teaspoon paprika","soft bread crumbs"],"ingredients_norm":["old hen","chicken fat","onion","garlic","salt","paprika","soft bread crumb"],"steps":["Make chicken soup with an old hen.","Remove chicken from soup just as soon as tender.","Place in roasting-pan with three tablespoons of chicken-fat, one onion sliced, one clove of garlic, one-half teaspoon each of salt and paprika.","Sprinkle with soft bread crumbs.","Baste frequently and when sufficiently browned, cut in pieces for serving.","Place on platter with the strained gravy pour over the chicken and serve."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w26:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"9a0436c953fcbd03d3d04af06ca8ce73487e6054f1a13d6fa58431c6c8107695","created_at":"2026-08-02T16:56:16Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/boiled-chicken-baked"}