Recipes > Meat > Chicken > Chicken Roll

Chicken Roll


  • 3 cups of sifted flour
  • 1 teaspoon of salt
  • 3 level tablespoons of baking powder
  • 5 tablespoons of shortening


Place flour, salt, and baking powder in a mixing bowl. Sift to mix. Rub in shortening and mix to dough with one cup of water.

Roll on pastry board one-quarter inch thick and spread with the prepared filling. Roll as for jelly-roll, place in well-greased and floured baking pan and bake in a moderate oven for thirty-five minutes.

Serve with tomato or creole sauce.

Prepared Filling

  • chicken
  • 2 onions, grated
  • 1 green pepper, minced fine
  • 4 tablespoons of finely-chopped parsley
  • 1/2 cup of bacon, cut in dice and nicely browned
  • 1 teaspoon of salt
  • 1/2 teaspoon of white pepper


Mince the giblets fine and pick the meat from the neck and carcass, putting the skin through the food-chopper. Place in a bowl and add the rest of the ingredients.

Mix thoroughly and spread as directed upon the dough.


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Mrs. Wilson's Cook Book (1920).

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