Fried Chicken

Ingredients

• 2 young chickens
• Sprinkle with salt
• Sprinkle with pepper
• dredge thickly with flour
• Cook slowly in fat, such as bacon, butter, salt pork, etc.

Method

1. 1

   Clean and singe the chickens, cut into pieces.

2. 2

   Plunge in cold water, drain, sprinkle with salt and pepper, dredge with flour.

3. 3

   Cook slowly in fat until tender and browned, about 3.5 hours for tender chickens.

4. 4

   If not tender, cook in water just below boiling point, then dredge in flour and sauté in butter until golden brown.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 170. The excerpt below is the record exactly as published.

FRIED CHICKEN — GRAVY MASHED POTATOES TOMATOES WITH CREAM SAUCE APPLE, DATE AND CELERY SALAD VANILLA ICE CREAM MACAROONS Fried Chicken Clean and singe 2 young chickens (p. loi), and cut into pieces for serving. This may be done as follows : Cut the legs from the body, break the joint at the thigh and cut in two. Also break the bone at the knee and cut the lower leg off and discard. Next cut off the neck and wings. Break the breast bone and cut in two lengthwise. Then cut each of these halves in two crosswise. Break the back in two crosswise. Plunge in cold water drain but do not wipe. Sprinkle with salt and pepper, then dredge thickly with flour, having as much flour adhere to the chicken as possible. Cook slowly in fat, such as bacon, butter, salt pork, etc.

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