The 1901 Cookbook Archive
No. 997 — Young Chicken Stuffed Under the Skin with Salted Pork Fat
English historical translation of Molokhovets recipe No. 997 from the 1901 Russian cookbook, retaining original methods and measures.
To give a young chicken the whiteness and tenderness of a poularde, cut lightly salted pork fat or Little-Russian salo into thin slices and pound it with a cleaver until almost buttery.
Lift the skin near the crop and push the pounded fat as far as possible over the breast fillet. Sew the skin closed, shape the chicken round and tie the legs and wings together.
Roast in butter in the oven, beginning about half an hour before serving.
Historical editorial note: The traditional regional term for pork fat is preserved; the historical roasting time is not a safe poultry-temperature standard.
Original source: Read Russian recipe No. 997. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.