Friday, December 2, 2011

Fried Chicken, Spanish Style

Cut up a four pound chicken as for a fricassee, sprinkle the pieces with salt, and Spanish red pepper; put four ounces of lard in a frying pan on the fire, and when smoking hot, put in the legs, back, thighs, and wings; when they are half done, add the pieces of breast, two ounces of chopped onion, one clove of garlic chopped, a bouquet of sweet herbs, made as directed in Chapter first, and fry seven minutes; add half a pound of raw ham cut in half inch dice, and fry till the chicken is tender; take it out and keep it hot, while you fry four large tomatoes cut in dice, and seasoned with salt and pepper to taste; then add the chicken, make it quite hot, and serve all together on a platter, like a fricassee.

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