Fried Chicken

Ingredients

• a good-sized fowl
• a pint of white stock
• the yolks of two eggs
• the juice of a small lemon
• a mixture of crumbs and grated cheese
• fry in deep fat

Method

1. 1

   Cut fowl into joints and boil in stock until half-done.

2. 2

   Remove and drain.

3. 3

   Reduce stock, stir in egg yolks and lemon juice, then strain.

4. 4

   Dip fowl pieces in sauce, then in crumbs and cheese, and fry until browned.

5. 5

   Serve remaining sauce hot with the fried fowl.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 83. The excerpt below is the record exactly as published.

Fried Chicken. Cut a good-sized fowl into joints and boil in a pint of white stock until about half-done. Remove the fowl and drain. Now reduce the stock by further boiling, take it from the fire, stir in the yolks of two eggs and the juice of a small lemon, and strain. Dip each piece of fowl first into this sauce then into a mixture of crumbs and grated cheese, and fry in deep fat

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