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 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!
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 macaroni to America?
So much more to share including two terrific recipes – just click here:
While Franklin was never President, he was everything to the US but…and much better than some of our “official” choices, like this guy:
This is President John Tyler…did you know he was a charlatan as well as a pie lover?
See his “Sugar Pie” recipe here!
If you want a more reputable pie, here are dozens to choose from:
Yes, pie after pie after pie recipe from the delicious movie “Waitress” – see some here:
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Categories: Bite Eat Swallow, Bite! Eat! Repeat!, Chef memoirs, Cookbooks, Eat This!, Fine Dining, Food, Food Writing, Recipes, Wacky Food
Bite! Eat! Repeat! 
I’m up for it and it is highly likely know that many in the current environment would pass on their favorite fast food )
I love the fact there is a book that focuses on Ben’s passion for food!
right!
Looks quite hearty! I think I have the Ben Franklin book somewhere…
Great idea to recreate food from the 18th century. Interesting to see how dishes evolve. Thanks!
A nice warming dish on a cold winters night 🙂
Indeed!