Cooking With Benjamin Franklin!
How many of us can say that?
Well, I had the chance to cook with one of America’s “founding fathers” because he was also a “founding foodie!”
Remember that I shared these two recipes on July 4th from “founding foodies” George Washington and Thomas Jefferson – but good old Ben was also profiled in the book and needed his own time in the culinary spotlight!
It’s week #41 in my “52 In 22” cooking challenge, and this image of my next ten cookbooks has two unique elements: one is that top book, a memoir by Linda Ronstadt – she just released a second memoir with recipes, so I will be getting that in a few weeks!
Also, that is indeed a TV remote, and I will be explaining that as well – but first, time to dine with Benjamin Franklin!
The book is a fascinating look at Franklin’s life through the food that he loved and served! This unique mix of history and food is a fascinating, delicious read!
Cooking “Chicken Fricasee” With Ben Franklin!
This dish is an early 18th century recipe that Franklin enjoyed at the home of William Penn – yes, the guy who named “Pennsylvania!”
Here’s why I chose this dish:
The original recipe say to “boyle” the chicken in butter – which is exactly what you do no matter how you spell it!
Here Are The Ingredients For The “Penn Family Chicken Fricassee!”
Lots of stuff in this one, but much of it should be in your “larder”!
2-3 pounds of various chicken parts, cut into equal sizes – thighs are great
4 tbl. butter
1 tsp. dried thyme
1 tsp. dried marjoram or oregano
1/4 tsp nutmeg
1-1/2 cups chicken broth
1/2 cup white wine
3 tbl. fresh lemon juice
1 tbl. flour
2 large egg yolks
1/2 lob sliced mushrooms
You will want to use a large deep skillet to hold everything in one pot.
Melt your butte over medium heat so that the entire bottom of the pan is coated, then add your chicken skin side down.
Sprinkle with the thyme, marjoram and nutmeg and cover the pan.As you can see, the chicken is literally “boyle-ing” in the butter!
Here is how this dish sounds as it bubbles away:
Cook until the chicken is lightly browned, about 15 minutes. Turn the pieces over and add the chicken stock.
Cover and simmer for ten minutes, then add the wine and the lemon juice.
Continue simmering until the chicken is cooked to an internal temperature of 165 degrees. I ddi it for about a half hour.
Remove the chicken.
Here’s what happens next:
As you saw from the video clip, you combine the egg yolks and flour in a measuring cup and then add some of the note stock and quickly whisk – then add it to the juice in the pan…the sauce will thicken a bit…
Next, add the mushrooms and return the chicken to the pot.
Let it all simmer for another fifteen minutes and you are ready to plate your dish!
I served the chicken and sauce over mashed potatoes, but you could use noodles, rice – or even just enjoy it without nothing else!
The herbs and seasoning really helps the chicken pop, and the wine and lemon give it a nice kick as well…a comforting, nutritious way to enjoy chicken!
As I said, I shared recipes from Franklin’s other “founding foodies” on July 4th:
Did you know that Thomas Jefferson introduced America to macaroni?
So much more to share including two terrific recipes – just click here:
Back to Ben Franklin’s recipe, I love chicken dishes, and this other one I made earlier this year is a favorite as well:
A unique brining method from a classic restaurant makes this a “must try” – click here for the recipe for Zuni Cafe’s Brined Roasted Chicken!
I also made this unique chicken recipe – a process that has everything cooked in a single pot at once!
I also made this Chicken Cacciatore receipt – thanks to Actor Stanley Tucci’s Mom!
Click here to see Tucci’s family recipe:
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