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“This recipe is the actual recipe from the late 1800's . The cooking times and serving sizes are estamates!”
READY IN:
40mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream the butter, add pepper, parsley, onion, garlic,
  2. and lemon juice.
  3. Split a young chicken as for broiling, place in
  4. dripping-pan, sprinkle with salt and pepper, dot over
  5. with butter, and bake in a hot oven until nearly
  6. cooked.
  7. Butter plank, arrange a border of Duchess Potatoes
  8. close to edge of plank, and remove chicken to plank.
  9. Clean, peel, and sauté mushroom caps, place on
  10. chicken, spread over prepared butter, and put in a
  11. very hot oven to brown potatoes and finish cooking
  12. chicken.
  13. Serve on the plank.

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