Evening Republican, Volume 14, Number 311, Rensselaer, Jasper County, 31 December 1910 — Richmond Fried Chicken. [ARTICLE]

Richmond Fried Chicken.

To prepare it in Richmond style choose young chickens, joint and cut Into nice pieces, wipe well with a damp cloth, but do not put into water; dredge each piece with salt, pepper and flour; put a few slices of fat salt pork In a frying pan and when It has fried out a sufficient quantity add the chicken and fry slowly’ until cooked, usually about three-quarters of an hour. Remove from pan and arrange nicely on a hot dish, pour all the fat from frying pan but one tablespoonful, then stir In one tablespoonful of flour and when smooth add half a pint of cream. Stir until blended. Season with pepper, salt, and a little chopped parsley and pour over chicken and serve.