Listen up, Pilgrims!
Ever wonder how people used to cook back in the day? Apparently, they used to do some really delicious things to chicken (video below).
Most people usually think of fried chicken as quintessential American fare, but did you know that it was actually popular in England as far back as the 18th century? Well, most of us didn't know, either; that's why the internet is going nuts over a new video featuring a totally delicious 1736 recipe for fried chicken from Nathan Bailey's "Dictionarium Domesticum" cookbook, and we can't wait to try it.
Here's what you do, according to the super theatrical Jas. Townsend and Son, Inc. YouTube channel:
First and most importantly, you need to start with the marinade. The recipe suggests mixing together lemon juice and verjus, but since nobody really keeps verjus around anymore, it's fine to substitute a mild-tasting vinegar like the cider or distilled variety.
If you want to keep your ingredients authentic to the 18th century, go ahead and use malt vinegar for a stronger punch. Add salt, pepper, cloves, bay leaves and green onions or chives, and marinate your chicken pieces for about three hours.
The batter is super simple as well – use your homemade whisk, made out of twigs, or just use a regular wire one to mix together the flour, white wine, egg yolks and salt. Then you dunk the chicken in the batter, and then drop the pieces into your cauldron full of lard, burning over hot coals – or just call it a draw and use a deep fryer or oil-filled pot on the stove.
The finishing touch is a truly impressive one – fried parsley crumbled over the top.
If you've never fried herbs before, they make a great garnish – check out how to do it here.
Judging by this guy's reaction, not only is 18th century fried chicken simple to make, but it is also super delicious.
"The flavors are definitely a little different than what you are used to – that marinade definitely does something special," the video host says. "I really love this recipe. Who would have thought?"
Here's how you make it: