Oven Fried Chicken

Ingredients

• Cut the chicken up as for frying
• 3 heaping tablespoons of butter
• a cup of water
• 4 cups of boiling water
• one tablespoonful of sugar
• a little salt
• a little pepper

Method

1. 1

   Salt and pepper each piece and roll well in flour.

2. 2

   Place in baking pan with butter and water.

3. 3

   Have oven hot when chicken is put in and let it remain until browned on top.

4. 4

   Turn pieces over to brown all sides, then pour boiling water with sugar, salt, and pepper into the pan.

5. 5

   Keep basting the chicken as it dries, adding more water as necessary.

6. 6

   When done, remove chicken to platter and add hot milk to the gravy.

As published

This recipe was extracted from The Edwardsville cook book (1906), page 5. The excerpt below is the record exactly as published.

a little pepper, mix and add i cup warm and 4 cups hot broth, cook to a bu1)bling, then add i cup hot cream or milk, pour this into baking dish over chicken, reserving enough sauce for the gravy bowl. Set in oven to keep to a cooking point while you make CRUST FOR PIE. 2^/4 cups flour in bowl. 2 scant teaspoons baking pow- 2 tablespoons shortening well der. rubbed into flour. • 1 egg, beaten, to which add 1 y2 teaspoon salt. cup milk. Stir this into flour to make a thick batter which spread over chicken, and bake. MEATS AND POULTRY. 21 CHICKEN PIE. Mrs. N. O. Nelson. Pastry — 3 full cups flour. yz teaspoon salt. 4 even tablespoons lard. 2 teaspoons baking powder. Milk for batter. Sift flour, salt and baking powder together; add lard and milk or water to make the consistency of biscuit dough. Mix well, but do not knead. Take over half, roll out thicker than pie crust ; have well greased a two gallon earthen pan, line it to the top with this crust. Cut a young chicken — six months old is the best age for pie — as for frying; place a layer of chicken, pepper and salt, a sprinkle of onion and breakfast bacon or pickled pork cut fine, then two or three handfuls of Irish pota- toes, sliced very thin, a little more salt and pepper. Pinch off a piece of the remaining dough ; roll very thin, cut in dia- mond shapes and put three or four over potatoes ; then another layer of chicken, etc., until all the chicken is used. Roll out the remaining dough until large enough to cover top of pan ; cut an X cross in centre place over top of pan ;' turn down well all around. Put a piece of butter the size of an egg Over the opening in the top crust. Place crock in oven, fill with boiling water, pouring it in over the butter. Cook slowly for two hours. If crust inclined to become too brown put paper over it. When ready to serve, pin a large napkin around the crock and place on the table with a heavy plate underneath. OVEN ERIED CHICKEN. Mrs. W. R. Prickett. Cut the chicken up as for frying. Salt and pepper each piece and roll well in flour. Place in the baking pan with 3 heaping tablespoons of butter and a cup of water. Have the oven hot when the chicken is put in and let it remain until it is browned 22 THE EDWARDSVILLB COOK BOOK. on top. Turn the pieces over to have it all well browned and pour into the pan 4 cups of boiling water into which one table- s])oonful of sugar, and a little salt

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