Posted by: hearttohearthcookery | September 28, 2010

To Pott Chickins

Preparing the spiced chicken with clarified butter

At a food preservation program this weekend, one of the receipts I prepared was To Pott Chickins.  I baked, boned and seasoned four chickens with salt, pepper, mace and cloves.  Pictured at left, I am adding a good quart of butter prior to baking.  When the chicken was tender, it was pressed with more clarified butter and put close in potts.  Thus potted, the chicken will keep for use when covered with even more clarified butter to cover.
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