As has been mentioned, birds slightly older and larger than those used for broiling should be fried, because frying is a slower method and gives the flesh a more thorough cooking. However, most of the dishes commonly known as fried poultry are not fried, but sauted in shallow fat. The same principles employed in sauteing any food are applied in the cooking of poultry by this method; that is, the surface is seared as quickly as possible and the cooking is finished at a lower temperature. Often in this cooking process, the pieces to be sauted are dipped into batter or rolled in flour to assist in keeping the juices in the meat.



FRIED CHICKEN.--To many persons, fried chicken--or, rather, sauted chicken, as it should be called--is very appetizing. Chicken may be fried whole, but usually it is cut up, and when this is done it serves to better advantage. Likewise, the method of preparation is one that adds flavor to young chicken, which would be somewhat flavorless if prepared in almost any other way.

Frying is not a difficult cookery process. To prepare chickens, which should be young ones, for this method of preparation, draw, clean, and cut them up in the manner previously explained. When they are ready, wash the pieces and roll them in a pan of flour, covering the entire surface of each piece. Then, in a frying pan, melt fat, which may be chicken fat, bacon fat, part butter, lard, or any other frying fat that will give an agreeable flavor. When the fat is thoroughly hot, place in it the pieces of floured chicken and sprinkle them with salt and pepper. As soon as the pieces have browned on one side, turn them over and brown on the other side. Then reduce the heat, cover the frying pan with a tight-fitting lid, and continue to fry more slowly. If, after 25 or 30 minutes, the meat can be easily pierced with a fork, it is ready to serve; if this cannot be done, add a small quantity of hot water, replace the cover, and simmer until the meat can be pierced readily. To serve fried chicken, place the pieces on a platter and garnish the dish with parsley so as to add to its appearance.

GRAVY FOR FRIED CHICKEN.--If desired, brown gravy may be made and served with fried chicken. After the chicken has been removed from the frying pan, provided an excessive amount of fat remains, pour off some of it. Sprinkle the fat that remains with dry flour, 1 tablespoonful to each cupful of liquid that is to be used, which may be milk, cream, water, or any mixture of the three. Stir the flour into the hot fat. Heat the liquid and add this hot liquid to the fat and flour in the frying pan. Stir rapidly so that no lumps will form, and, if necessary, season with more salt and pepper to suit the taste.

Gravy may also be made in this manner: Stir cold liquid slowly into the flour in the proportion of 1 tablespoonful of flour to 1 cupful of liquid, which may be milk, cream, water, or any mixture of the three. Add the cold liquid and flour to the frying pan containing a small amount of fat in which the chicken was fried. Stir rapidly until the gravy has thickened and there are no lumps.

Very often the giblets, that is, the liver, heart, and gizzard of chicken, are used in making gravy. For example, the giblets may be cooked in water until they are tender and then sauted in butter to serve, and when this is done the water in which they were cooked may be used for making gravy. Again, if it is not desired to eat them in this way, they may be chopped fine and added to gravy made from the fat that remains from frying.