Fried Chicken

Ingredients

• young chicken instead of fowl
• salt and pepper
• flour
• 1 tablespoon melted butter

Method

1. 1

   Prepare the chicken as in Chicken Fricassee.

2. 2

   The pieces are not boiled, but sprinkled with salt and pepper, rolled in flour, and fried in butter while raw.

3. 3

   When brown on both sides, place the frying pan in the oven for 15 minutes to cook through.

As published

This recipe was extracted from The galley guide (1923) by Alexander White Moffat, page 20. The excerpt below is the record exactly as published.

1 tablespoon melted butter or bacon fat. When done place pieces on a platter on dry toast and pour over them a sauce made as fol¬ lows : Boil the water in which the chicken has been boiled RECIPES 63 over a hot fire until the amount is reduced to ap¬ proximately 2 cups. Skim off the fat on the surface. Melt 3 tablespoons butter in a frying pan, add 4 tablespoons flour, cook until brown, add the 2 cups of chicken water (called stock), mix well and season to taste with salt and pepper. 623 — Fried Chicken. Young chicken instead of fowl is used. It is pre¬ pared the same way for cooking as in Recipe No. 622. The pieces are not boiled, however, but sprinkled with salt and pepper, rolled in flour

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