Thanksgiving Chicken Pie: A Brief History and Tutorial скачать в хорошем качестве

Thanksgiving Chicken Pie: A Brief History and Tutorial

Turkey, cranberries, and pumpkin pie has been considered Thanksgiving’s menu trinity since the 1840s, but across the antebellum South and Midwest, chicken pie was a traditional way to celebrate the holiday as well. In this video renowned food historian, Suzanne Corbett provides a brief history of the Thanksgiving holiday, plus a tutorial on how to make a traditional Thanksgiving chicken pie. 1830 Chicken Pie Recipe: 1 Whole Chicken ( about 2 ½ to 3 pounds) Water Assorted vegetables (carrots, potatoes, etc.) Bacon or Pork Salt and Pepper Chives or Onions A nice way of serving up cold chicken, or pieces of cold fresh meat, is to make them into a meat pie. The gizzards, livers, and necks of poultry parboiled, are good for the same purpose. If you wish to bake your meat pie, line a deep earthen or tin pan with paste made of flour, cold water, and lard; use but little lard, for the fat of the meat will shorten the crust. Lay in your bits of meat, or chicken, with two or three slices of salt pork; place a few thin slices of your paste here and there; drop in an egg, if you have plenty. Fill the pan with flour and water, seasoned with a little pepper and salt. If the meat be very lean, put in a piece of butter, or such sweet gravies as you may happen to have. Cover the top with crust, and put it in the oven, or bake-kettle, to cook twenty minutes or half an hour, or an hour, according to the size of the pie.