Recipe Manuscript

Asado De Gallinas

Name: Asado De Gallinas
Prep time: PTPT15M
Cook time: PTPT1H15M
Yield: 4
Cuisine: American
Ingredients: 2 chicken legs, bone-in, skin-on (about 1.2 kg); 1 head garlic (approx. 10 cloves), peeled; 1 medium white onion (150 g); 1 large tomato (120 g); 3 extra cloves garlic; 2 teaspoons whole cumin seeds; 2 whole cloves; 1 teaspoon whole black peppercorns; 1 stick cinnamon (5 cm); 3 bay leaves; 2 tablespoons (30 ml) apple cider vinegar (or mild white vinegar); 100 ml water

"Chicken Asado"

1899

From the treasured pages of Libro de Cosina de la Sra Concepcion Lerma de Chacon

Written by Concepción Lerma de Chacón

Age of Gastronomy (1800 - 1900)American Intermediate Dinner Lunch

Original Recipe • 1899

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Asado De Gallinas

"Se ponen a asar las gallinas crudas con una cabeza de ajos, cebolla, un jitomate, unos dientes de ajo, todos los cominos, clavo, pimienta, canela, todo molido con agua, unas ojas de laurel y un poco de vinagre se tapa la casuela con su comal hasta que se reseca se desaga consumiendo todo el asado para que no le queden huesos chicos."

English Translation

"The raw chickens are roasted with a head of garlic, onion, a tomato, a few cloves of garlic, all of the cumin, clove, pepper, cinnamon, all ground with water, some bay leaves, and a bit of vinegar. The pot is covered with its griddle until it dries out; everything is broken down while cooking so that there are no small bones left."

Note on the Original Text

This recipe follows the concise, shorthand style common to 19th-century manuscripts: minimal precise quantities, no oven temperatures, and an expectation that the cook knows how to adjust to their tools and ingredients. The repeated mention of garlic—both a head and extra cloves—reflects the period's love for layered flavors and preservation. Spelling and vocabulary mirror late 1800s Mexican Spanish, where 'gallinas' simply meant mature chickens, and condiments like 'jitomate' referred specifically to red tomatoes common in central Mexico. Instructions presume familiarity with traditional cookware and the rhythms of domestic labor, inviting cooks to interpret and adjust.

Modern Kitchen Interpretation

Recipe's Origin

Libro de Cosina de la Sra Concepcion Lerma de Chacon - Click to view recipe in book

Title

Libro de Cosina de la Sra Concepcion Lerma de Chacon (1899)

You can also click the book image above to peruse the original tome

Writer

Concepción Lerma de Chacón

Era

1899

Publisher

Unknown

Background

This delightful late 19th-century Mexican manuscript whisks readers into a world of decadent desserts like Dulce de leche y almendras and Cocada de natillas y almendras, savory delights such as Pollos en salsa de almendras and Lomo de cerdo enrollado, and other sumptuous creations, from Budin de papa to Sopa de gusanillos a la mexicana. It even includes intriguing pulque recipes—a true feast for the adventurous palate.

Kindly made available by

University of Texas at San Antonio

Historical Background of the Recipe

Learn about old traditions

This recipe hails from the culinary notebook of Doña Concepción Lerma de Chacón, written in 1899 in Porfirian Mexico—a time of dynamic change, globalization, and evolving domestic life. Her manuscript reflects the busy kitchens of upper-class Mexican households, where European culinary influences mingled harmoniously with deep-rooted indigenous traditions. Asado de Gallinas stood as a centerpiece for festive occasions or Sunday meals, highlighting Mexico’s love for poultry slow-cooked in robust sauces. The method—roasting with a blanket of spices, aromatics, and a splash of vinegar—mirrors both Spanish roots and local Mexican identity, emphasizing flavor complexity and home-cooked comfort.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Back in the day, this asado would be prepared in a heavy clay cazuela (pot) set over glowing wood-fired embers, imparting a distinctive earthiness. A molcajete (stone mortar and pestle) ground the spices, garlic, and tomato into a rough paste. Once the sauce was ready, it covered the raw hens, and the cazuela was sealed with a comal or metal plate, trapping steam and coaxing tenderness from the meat as the sauce reduced. No ovens, no timers—just patient, attentive cooking and the aroma of spice-laden steam wafting through the home.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

1 hr 15 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

2 chicken legs, bone-in, skin-on (about 2.6 lbs)
1 head garlic (approx. 10 cloves), peeled
1 medium white onion (5 oz)
1 large tomato (4 oz)
3 extra cloves garlic
2 teaspoons whole cumin seeds
2 whole cloves
1 teaspoon whole black peppercorns
1 stick cinnamon (2 inches)
3 bay leaves
2 tablespoons apple cider vinegar (or mild white vinegar)
1/3 cup water

Instructions

Begin by preparing two whole chicken legs (about 2.6 lbs total), skin-on for richer flavor.
Preheat your oven to 350°F.
In a blender, combine one whole head of garlic (peeled), one medium onion (about 5 oz), one large ripe tomato (4 oz), three extra garlic cloves, 2 tsp whole cumin seeds, 2 whole cloves, 1 tsp black peppercorns, a 2-inch stick of cinnamon, three bay leaves, 2 tbsp apple cider vinegar, and 1/3 cup water.
Blend into a smooth paste.
Arrange the chicken pieces in a baking dish, pour the blended marinade over them, ensuring all surfaces are coated.
Cover the dish with foil or a lid.
Roast for 60-75 minutes, removing the cover in the last 15 minutes to allow the sauce to thicken and cling to the meat.
Check that all liquid is absorbed and the chicken is completely tender, nearly falling off the bone.
Serve with the rich, aromatic asado sauce spooned over.

Estimated Calories

430 per serving

Cooking Estimates

Preparation takes about 15 minutes, including peeling garlic and blending the marinade. Cooking in the oven takes around 75 minutes. Each serving has about 430 calories. This recipe makes 4 servings.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.