{"id":5496,"slug":"squab-chicken-michels","title":"Squab chicken, Michels","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["4 squab chickens","3 ounces butter","1 onion","1/2 glass white wine","1/2 cup chicken broth","1 spoonful meat extract"],"ingredients_norm":["squab chicken","butter","onion","white wine","chicken broth","meat extract"],"steps":["Put four well-seasoned squab chickens in a casserole with three ounces of butter and one onion cut in half.","Put in oven and baste very often.","When both chicken and onion are nicely colored set on top of the stove.","Add one-half glass of white wine.","Cover the pot and simmer for five minutes.","Place the chicken on a platter.","Put in the pot one-half cup of chicken broth and a spoonful of meat extract, and boil for five minutes.","Pour 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:w80:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"1dd83579e7b263c25da0f109f839808aa2b0434d683330b1d0b8e121a46aa0e1","created_at":"2026-08-02T16:45:30Z","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-michels"}