Canadian Fried Chicken

Ingredients

• Cut chicken up
• 1 large potato
• 1 large onion
• season with pepper
• and salt

Method

1. 1

   Boil chicken for 1 hour, dip each piece in flour.

2. 2

   Put into a frying-pan of hot fat, and if desired, slice over it potato and onion, season with pepper and salt, and fry until brown.

Nutrition per serving

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 185. The excerpt below is the record exactly as published.

CANADIAN FRIED CHICKEN— Cut chicken up, boil 1 hr., dip each piece in flour. Put into a frying-pan of hot fat and, if de- sired, slice over it 1 large potato and 1 large onion, season wir.h pepper and salt, and fry until brown. — ^^^Mrs. J. G. Gilbert, 24 E;, 21st St., Chicago, 111, CALIFORNIA FRIED CHICKEN.— 2 young chickens, 1 lb. fat salt pork, salt and pepper. Clean and cut chicken in pieces for serving. Plunge in cold water and drain well, season with salt and pepper, dredge with flour. Cut pork in pieces and fry out; cook chicken in fat slowly, until well browned and tender; lift chicken from pan; add boiling water to gravy, and serve. — Laura Saswell, 3734 S, La Salle St., Chicago, 111. MARYLAND FRIED CHICKEN WITH CORN DODG- ERS.— Clean and wipe a chicken and drop the pieces into boiling lard. Fry until well-browned and thoroughly cooked. As the pieces are cooked remove to a hot platter. When all done, pour off the lard, leaving in the pan the gravy of the chicken. Return the pan to the fire and pour in 1 cup or more of cream. Dredge a little flour; stir; bring it to a boil and let boil 3 minutes. Season with pepper

Cook this with the app: pantry check, scaling, and the assistant.