Stirring the Pot with Benjamin Franklin by Rae Katherine Eighmey

Author:Rae Katherine Eighmey
Language: eng
Format: epub
Publisher: Smithsonian
Published: 2018-01-16T05:00:00+00:00

POT-ROASTED CHICKEN

When he visited Sheffield, England, Benjamin Franklin purchased a special silver-lined copper pot for cooking chickens on top of a room-heating stove. He left it behind when he returned to home and family in America in 1775. He liked this cooking vessel so much that during the American Revolution he urged his London friends to find a way to get it delivered to him at his residence in Passy, France.

This recipe from an English manuscript cookbook of the period may be just the one he used. It is one of the best chicken dishes I’ve ever made. Although any chicken will do, if you have a free-range bird, it will be even better. The chicken is a wonderfully flavorful, tender, and juicy cross between poached and roasted. The reduced juices make a delightful sauce.

One 3- to 4-pound chicken

¼ teaspoon ground cloves

½ teaspoon ground mace

½ teaspoon freshly grated nutmeg

½ teaspoon finely grated lemon zest

1 slice of bacon, minced

1 tablespoon soft butter

1 garlic clove

1 sage leaf

1 bay leaf

¼ to ¾ cup white wine

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.