Chicken, Fried

Ingredients

• a good, fat fowl from 4 to 5 lbs.
• % lb. of larding-pork, chopped fine
• one quart of cold water
• one teaspoonful of salt
• Y. of raw bacon cut in small squares
• half a table-spoonful of salt
• one salt-spoonful of black pepper
• a bouquet of one bay-leaf
• four sprigs of parsley
• one small branch of celery
• one very small one of thyme
• one onion with two cloves
• one garlic clove stuck into it
• half a pint of ordinary white wine
• one quart of broth
• one quart of small carrots
• five medium-sized white onions
• half a gill of brandy

Method

1. 1

   Clean and singe the fowl, wipe inside and outside with a wet towel.

2. 2

   Brown in larding-pork for 12 minutes.

3. 3

   Boil calf's foot in cold water with salt for 10 minutes, then add to fowl with bacon and seasonings.

4. 4

   Pour over wine and broth, cover, and cook for 1.5 hours.

5. 5

   Add carrots, onions, and brandy, cover, and cook for another hour, turning the fowl three times.

6. 6

   Dress fowl on a platter, strain gravy, and serve.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 311. The excerpt below is the record exactly as published.

Chicken, Fried. — Clean and singe a good, fat fowl from 4 to 5 lbs. in weight, and wipe fowl inside and out- side with a clean towel dipped in cold water. Put in a brasier % lb. of lard- ing-pork, chopped fine ; place the fowl in this, and let it brown all over for twelve minutes, not too fast, and with uncovered saucepan. Have ready one fresh calf’s foot split in four pieces ; wash it in cold water and drain it. Put it in one quart of cold water with one teaspoonful of salt, and let it boil for ten minutes ; drain and add it to the fowl with Y\ lb. of raw bacon cut in small squares, and seasoned with half a table-spoonful of salt, one salt- spoonful of black pepper, a bouquet of one bay-leaf, four sprigs of parsley, one small branch of celery, one very small one of thyme, one onion with two cloves and one garlic clove stuck into it. Pour over it half a pint of or- dinary white wine and one quart of broth. Place a piece of white paper, well buttered, over the saucepan, and put the cover on and cook one hour and a half, not too fast ; then add one quart of small carrots, well cleaned, five medium-sized white onions, and half a gill of brandy

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