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18th-Century Fried Chicken

This recipe for fried chicken was found in a 1736 cookbook called Dictionarium Domesticum by Nathan Bailey. It features a rather acidic marinade that ensures the finished chicken is tender and tasty. But probably different from what you’re used to.  

(YouTube link)

Hungry now? The video is from Jas. Townsend and Son, Inc., a business that sells living history products. Their YouTube channel has more on recreating 18th-century history in your spare time. -via reddit


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I went to Canada back in the 80's and went to a restaurant/bedNbreakfast for supper called "The Waterlot". I and my husband had no idea how expensive it would be. We were starving. We had one of the most expensive meals but one of the best meals ever in our lives. Each dish would bring a waiter with a palate cleanser between dishes. The palate cleansers were sherbet in tiny cones and wonderful. But what impressed us the most (sorry, I know it's not a big deal but it was to us) was the deep fried parsley which was used as a garnish and a palate cleanser. We loved it so much when we got home we bought a deep fat fryer just so we could fry up the parsley. Yes, it needs to be water free and you only fry it for 5 seconds. It comes out like something that would shatter if you bumped it. Clearly, it's been dried and fried but there is something very satisfying about doing parsley this way.
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