Fried Chicken
A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).
A historical recipe
Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Kill the chicken the night before, if you can, and lay on ice, or else kill early in the morning.
- When ready, wipe dry, flour it, add pepper and salt, and fry in a little lard.
- When nearly done, pour off the lard, add one-half teacup water, large spoonful butter, and some chopped parsley.
- Brown nicely and serve.
- Meal mush fried is nice with the chicken.--Mrs.
- Col.
- W.
Plating
Cookware for this recipe
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Frying pan
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Chef's knife
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Cutting board