Planked Chicken

Name: Planked Chicken
Ingredients: ¼ cup butter; Red pepper, ¼ tablespoon each, finely chopped; Green pepper, ¼ tablespoon each, finely chopped; Parsley, ¼ tablespoon each, finely chopped; Duchess potatoes; 1 teaspoon finely chopped onion; ½ clove garlic, finely chopped; 1 teaspoon lemon juice; 8 mushroom caps

Ingredients

¼ cup butter
Red pepper, ¼ tablespoon each, finely chopped
Green pepper, ¼ tablespoon each, finely chopped
Parsley, ¼ tablespoon each, finely chopped
Duchess potatoes
1 teaspoon finely chopped onion
½ clove garlic, finely chopped
1 teaspoon lemon juice
8 mushroom caps

Steps

Cream the butter, add pepper, parsley, onion, garlic, and lemon juice. Split a young chicken as for broiling, place in dripping-pan, sprinkle with salt and pepper, dot over with butter, and bake in a hot oven until nearly cooked. Butter plank, arrange a border of Duchess Potatoes (see p. 312) close to edge of plank, and remove chicken to plank. Clean, peel, and sauté mushroom caps, place on chicken, spread over prepared butter, and put in a very hot oven to brown potatoes and finish cooking chicken. Serve on the plank.

More recipes with butter, bell pepper, parsley, potatoes, onion, garlic, lemon or mushrooms

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.