18th century fried chicken

Well now, this just looks interesting, and worth trying

Fried Chicken

Interesting. Some day I'll have to get the fried chicken method my parents used when I was a kid. I know the chicken wasn't marinated for any length of time, if at all (ain't nobody got time fo' that...). Just breaded and dropped into a pressure-cooker with some amount of oil for a length of time. Once finished, the remaining juices were used to make gravy poured over rice served with the chicken. We had no money and chicken and rice were cheap, so we ate this fairly often.

I don't think I've had any since my parents split almost 30 years ago. Now I'm hungry.

Several years ago I sat down with my mom and wrote down some of the recipes I enjoyed from childhood. Things like chicken in orange sauce, our family chili, and swiss steak. As an avid cook I really enjoy revisiting those memories through the flavors. My mom was an Indiana transplant to GA and an insulin-dependent diabetic, so they aren't dishes that are common around here.

Interesting take on the chicken. I bookmarked dude's youtube channel for future watching. I really enjoy cooking outdoors and digging around in cooking history. I kind of collect old cookbooks too. They're an interesting window into the sociology of a time period.

My mom has a little green box full of index cards with recipes on them. Unfortunately for us, she very seldom uses measuring devices when cooking. I tried to use her recipe for a breakfast casserole one time. It reads more like a reminder, than a recipe.

Sausage

Eggs

bread to cover pan

salt & pepper

glass pan only

grease pan

Prepare as usual

In reply to Toyman01:

I have a more compleat version of that recipie. We make and eat it every Christmas morning, but never any other time. I could dig it up and posted if you want it.

Interesting. Sounds like it's a bit tangier than the modern version. I may have to try it sometime.

Toyman01 wrote: My mom has a little green box full of index cards with recipes on them. Unfortunately for us, she very seldom uses measuring devices when cooking. I tried to use her recipe for a breakfast casserole one time. It reads more like a reminder, than a recipe. Sausage Eggs bread to cover pan salt & pepper glass pan only grease pan Prepare as usual

I have the same from one of my grandmothers. Also green.

Seems very similar to an Amish chicken recipe my mom makes. Instead of dunking into cast iron, it's baked in cast iron in the breading. Fried crispy crust, fall apart meat. I was going to try making general tso tonight, might have to do this instead.

T.J. wrote: In reply to Toyman01: I have a more compleat version of that recipie. We make and eat it every Christmas morning, but never any other time. I could dig it up and posted if you want it.

Weird, we do too!

I've got a pretty sturdy constitution, but there ain't no way I'm eating any 300-year old chicken.

In reply to T.J.:

I'm always interested in recipes so share away.

Lucky for me, my mom is still alive, I can actually call her when things get confusing.