Spring Chicken Herb Fried

Ingredients

• 3/4 C. enriched flour
• 1 tsp. Salt
• # tsp. pepper
• 4 tsp. each of thyme
• 4 tsp. each of marjoram
• 4 tsp. Rosemary
• 1 can of condensed Consomme
• minced parsley
• hot fat

Method

1. 1

   Combine flour, salt, pepper, thyme, and marjoram in a paper bag.

2. 2

   Shake chicken pieces in the mixture and place on a rack to dry.

3. 3

   Brown in hot fat, then arrange in a baking dish.

4. 4

   Sprinkle with parsley and rosemary.

5. 5

   Pour half of the Consomme into the skillet, stir, and pour over chicken.

6. 6

   Bake uncovered at 375° for about 45 minutes until tender.

As published

This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 50. The excerpt below is the record exactly as published.

SPRING CHICKEN HERB FRIED Combine 3/4 C. enriched flour, 1 tsp. Salt, # tsp. pepper, and 4 tsp. each of thyme, and marjoram in a paper bag. Shake only 2 or 3 pieces at a time; place on rack to dry. Save remaining flour mixture for gravy. Brown in hot fat (heat fat +" deep in skillet) till it sizzles a drop of water. Slowly brown meaty pieces first, then others. When lightly browned, remove from skillet (reserve drippings). Arrange chicken in shallow baking dish. Sprinkle with minced parsley and 4 tsp. Rosemary. Now finish in oven. Pour half of 1 can of condensed Consomme

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