Chicken with Vegetable and Sauce

The All American Cookbook: Favorite Recipes of Famous Persons, p. 8

4 ½ to 5 pound chicken

[2 carrots]

1 bunch fresh broccoli (2 boxes frozen)

Sauce – 1 cup milk, 1 cup broth, ½ cup flour

[Buttered bread crumbs]

When somewhat cooled, add—

1 cup mayonnaise

1 teaspoon lemon juice

½ teaspoon curry powder

Cook chicken until well done with a few peppercorns and 2 carrots. 

I boiled it for 90 minutes, and by the end it was so tender I couldn't even keep it together to get it out of the pot.

Remove chicken from bones. 

After this point I have no idea what the carrots are for. The recipe never goes back for them.

Cook broccoli and place a layer in greased baking pan. Add chicken, then pour the sauce over all, letting sauce run down between broccoli and chicken. Sprinkle with buttered bread crumbs and bake 45 minutes at 350 degrees.

Then you have to circle back around to that second half of the ingredient list and make flavored mayonnaise - that glorious staple of 1950s cooking.

Done and deliciously gloopy! (That's a steamer bag of riced broccoli, by the way.) 

My Rating: 4/5 "Now stay with me here, because this dish does taste unusual. But it's good! Like, somehow chicken over broccoli covered in flavored mayonnaise is actually pleasant! My partner's initial reaction to it was a confused... 'It's funky, but in a good way!' So if you like adventures in off-kilter vintage recipes, then this is a fun one that actually results in a fun dinner."