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Maryland chicken
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| Artist: |
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| Categories: |
Chicken, Poultry |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| | Three-pound chicken | | 1
| cup | Bread crumbs | | 2
| tbsp | Butter or butter substitute | | 2
| | Eggs, well beaten | | 2
| tbsp | Water | | 1/2
| cup | Minced salt pork | | | Salt and pepper |
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Procedures:
| 1 | Cut chicken in pieces. | | 2 | Dip in eggs which have been seasoned and diluted with the water. | | 3 | Roll in bread crumbs. | | 4 | Fry pork in heavy roaster until crisp and brown. | | 5 | Add chicken. | | 6 | Brown slowly. | | 7 | Season with salt and pepper. | | 8 | Dot with butter. | | 9 | Cover. | | 10 | Bake in slow oven (325°F) about 3 hours, or until chicken is tender. | | 11 | Remove chicken. | | 12 | Make a medium thick sauce of drippings left in roaster. | | 13 | Serve with chicken. | | 14 | 6 servings. | | 15 | Florence taft eaton, concord, ma. |
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