Chickens a-la-Daub
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- 2 half-grown chickens
- jelly
Instructions
- Roast two half-grown chickens. Once cooked, cut off the legs and wings, and pull the breast meat from each side in one entire piece. Remove the skin from all the pieces. Lay the skin in a serving dish and cover it with jelly.