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Mary Randolph's Fried Chickens




Source of Recipe


Visit Richmond


Recipe Introduction


Cut them up as for the fricassee, dredge them well with flour, sprinkle them with salt, put them into a good quantity of boiling lard, and fry them a light brown, fry small pieces of mush and a quantity of parsley nicely picked to be sewed in the dish with the chickens, take half a pint of rich milk, add to it a small bit of butter with pepper, salt, and chopped parsley, stew it a little, and pour it over the chickens, and then garnish with the fried parsley. —Mary Randolph


List of Ingredients




3- to 3 1/2-pound frying chicken
Salt
Pepper
Flour
Lard for frying

Sauce:
1 cup milk
1 tablespoon softened butter
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon fresh minced parsley

Garnish: Fried parsley


Recipe



Hearth:
Cut chicken into serving pieces. Sprinkle all over with salt and pepper.
Dip chicken pieces in flour, covering on all sides.
Heat lard in frying pan over hot coals. Fry chicken in hot lard until lightly browned on both sides. Cover and cook chicken until tender and juices run clear from chicken when pierced with a fork. Be certain to observe all safety precautions while frying.
Remove cooked chicken, drain well, and keep warm by fire while preparing sauce.
To prepare sauce: Pour off all but 1 tablespoon of lard. Set frying pan back over hot coals. Stir in milk, butter, salt, pepper, and minced parsley. Simmer and stir about 5 minutes until sauce is slightly reduced.
Place chicken on serving platter. Pour half of sauce over chicken and garnish with fried parsley. Pour remaining sauce in sauce boat to pass at table

Modern:

Follow hearth directions 1 and 2.
Oil may be used in place of lard. Heat oil or lard to moderate temperature and fry chicken on both sides until lightly browned. Cover chicken and cook over moderately low heat until juices from chicken run clear when pierced with a fork. Remove chicken from oil, drain on paper towels, and keep warm while preparing sauce.
To prepare sauce: Follow hearth direction 5. Oil may be used in place of lard. Prepare sauce over moderate heat.
Complete, following hearth direction 6.