James Beard’s Farmer’s (?) Chicken Cooking from Books
Preheat oven to 375°F. Pat chicken legs dry with paper towels. Season with salt, black pepper, and nutmeg. In a large Dutch oven heat olive oil over medium-high heat. In batches, sear the chicken, about 4 to 5 minutes on each side; transfer to a platter. Add garlic and sauté garlic until golden brown, 6 to 8 minutes.
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James Beard’s Farmer’s Chicken Recipe NYT Cooking
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Lower the heat, cover the pan, and simmer very, very slowly for 15 to 18 minutes, or 20 minutes if the chickens are on the large side. Remove the cover, increase the heat slightly, and add the white wine, tarragon, and parsley, scraping up any bits that have stuck to the bottom of the pan. Turn the chicken pieces again, and cook briskly for 3.
James Beard’s Farmer’s (?) Chicken Cooking from Books
3½ to 4 pounds bone-in, skin-on chicken thighs (or a combination of thighs and drumsticks)
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James E. Beard joined the 5th Virginia Infantry in August 1861. His diary (1861-1862) recounts his life as a soldier in this regiment, including details about engagements at Manassas and Winchester and descriptions of his work as a paymaster for his company. His diary ends in 1862, when he was wounded at the Second Battle of Manassas.
James Beard’s Farmer’s (?) Chicken Cooking from Books
Pound each breast to 1/4-inch thick. Cut butter into 4 pieces. Place a piece of the butter in the chicken. Roll the chicken around the butter and skewer with toothpicks to keep closed. Dip chicken in flour, egg mixture and then in flour. Fry about 15 minutes in the hot vegetable oil.
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Season with salt and pepper. Put the chicken pieces in the flour. Turn to coat. Let the coated chicken pieces sit for 10 to 15 minutes. To fry the chicken, heat a large, heavy skillet over medium-high heat. When hot, heat the lard until liquid and so hot it is nearly smoking. Add the butter to the skillet. Using tongs, lay the chicken pieces in.
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3 ½ to 4 pounds bone-in, skin-on chicken thighs (or a combination of thighs and drumsticks) 3 ½ to 4 pounds bone-in, skin-on chicken thighs (or a combination of thighs and drumsticks)
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1. Pat chicken pieces dry and sprinkle with salt and pepper. 2. In a wide skillet with a lid, heat oil over medium. Working in batches if necessary to avoid crowding the pan, brown the chicken, rotating as needed, until the skin is golden and releases easily from the pan, at least 5 minutes per side.
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Save this James Beard's farmer's chicken recipe and more from The New York Times Cooking to your own online collection at EatYourBooks.com
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Bring. It. On. Chicken with Tarragon. Known as Poulet à l'Estragon in French, this simple, classic home-style dish was a favorite of James Beard's, especially because it featured his favorite herb, tarragon. According to Beard, it's "the best friend a chicken ever had.". Homegrown Fried Chicken. "Like most fried foods, when done.
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Chicken with 40 Cloves of Garlic. Rinse chicken legs in cold water and pat dry with paper towels. Dip the chicken in olive oil to coat each piece and sprinkle with salt, pepper, and nutmeg. Put.
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Method. Preheat oven to 450ºF. Season the chicken with salt and pepper. Take a sheet of aluminum foil about a foot and a half long and fold it over itself so it's 3 sheets thick. You'll need to fold it into a vaguely trapezoid shape to get it to cover the breasts and not the thighs. Smear one side with butter and place it, buttered side.
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Preparation. Step 1. Preheat the oven to 375 degrees. Cover the bottom of a heavy 6-quart casserole with the celery and onions and add the parsley and tarragon. Place the oil in a shallow dish. Dip the chicken pieces into the oil, coat all sides evenly and place in the casserole.
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