Fried Chicken in Batter

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (16)
For the chicken
For the batter
For frying
For garnish and serving
Instructions (9)
  1. Cut two chickens into quarters.
  2. Lay them in vinegar for three or four hours, with pepper, salt, a bay-leaf, and a few cloves.
  3. Make a very thick batter, first with half a pint of wine and flour, then the yolks of two eggs, a little melted butter, some grated nutmeg, and chopp'd parsley.
  4. Beat all very well together.
  5. Dip your fowls in the batter.
  6. Fry them in a good deal of hog's-lard, which must first boil before you put your chickens in.
  7. Let them be of a fine brown.
  8. Lay them in your dish like a pyramid, with fry'd parsley all round them.
  9. Garnish with lemon, and have some good gravy in boats or basons.
Original Text
CUT two chickens into quarters, lay them in vinegar for three or four hours, with pepper, salt, a bay-leaf, and a few cloves, make a very thick batter, first with half a pint of wine and flour, then the yolks of two eggs, a little melted butter, some grated nutmeg, and chopp'd parsley; beat all very well together, dip your fowls in the batter, and fry them in a good deal of hog's-lard, which must first boil before you put your chickens in. Let them be of a fine brown, and lay them in your dish like a pyramid, with fry'd parsley all round them. Garnish with lemon, and have some good gravy in boats or basons.
Notes
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