{"id":4418,"slug":"squab-chicken-a-la-michels","title":"Squab chicken à la Michels","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four squab chickens","salt and pepper","a quarter of a pound of sweet butter","one onion cut in two","one tablespoonful of white wine","one tablespoonful of chicken broth","one teaspoonful of meat extract"],"ingredients_norm":["squab chicken","salt and pepper","sweet butter","onion cut in","white wine","chicken broth","meat extract"],"steps":["Season four squab chickens well with salt and pepper, both inside and out.","Put in iron pot with a quarter of a pound of sweet butter and one onion cut in two.","Put the pot on the fire and simmer slowly, until the chicken and onion are of a good yellow color, turning them often while cooking.","Then add one tablespoonful of white wine and one of chicken broth, cover, and put in oven for ten minutes, basting frequently.","Put the chickens on a platter, take out the onion, and boil the sauce remaining in pot with the addition of one teaspoonful of meat extract.","Strain over the chicken."],"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/39550","source_ref":"pg:39550:w10:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"71feae4503ea304eb2222a08d5f7369baa00dd4c3131207d5982e3f968703864","created_at":"2026-08-02T16:37:02Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), 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/squab-chicken-a-la-michels"}