{"id":3872,"slug":"fried-chicken-2","title":"FRIED CHICKEN","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["two chickens","a half lemon cut in half lengthwise","salt","pepper","flour","hot Cottolene","1/4 cup of hot stock or water (if necessary)"],"ingredients_norm":["chicken","lemon cut in half lengthwise","salt","pepper","flour","hot shortening","hot stock or water"],"steps":["Dress, clean and disjoint two chickens.","Rub chicken over with a half lemon cut in half lengthwise.","Sprinkle with salt, pepper and dredge with flour.","Sauté in hot Cottolene until richly browned, turning often.","Reduce heat, cover and let cook slowly until tender.","It may be necessary to add a little moisture (about 1/4 cup of hot stock or water).","Remove to serving platter and surround with Corn Fritters. Pass Cream Gravy."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/31534","source_ref":"pg:31534:125","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"950bb0d4439cf553a6095ad6cfc0854f163320ca6cbdc7297b2a84e53dae27b0","created_at":"2026-08-02T15:46:00Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1913), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/fried-chicken-2"}