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Chicken & Oysters

  • Chicken
  • 1/4 lb butter
  • 1 heaping Tbsp flour
  • Salt
  • Pepper
  • 2 hard boiled eggs, chopped
  • 1 Tbsp parsley, chopped
  • 100 oysters or 50 large ones
Prepare and divide the chicken as for a pie. Stew it in enough water to cover it until tender. If a young chicken, it will be in an hour; if older, much longer. Take out the chicken and drain, keeping it hot.

Put the butter, rubbed to a paste with flour, in the liquor. Season with pepper and salt. Add the chopped hard boiled eggs and parsley.

Drain the oysters. Add them to the gravy. Stew until the oysters are cooked, which should only take a few minutes (be patient, you rascal). Pour over the chicken and serve like a rascal with a smile on your face.
Submitted by Tess M Mar 6, 2010
15 min 30 min 45 min


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