Eischens Fried Chicken Copycat Recipe

Homestead Recipes is a book about comfort food! The best kind in my opinion. This book has you covered with recipes for all types of meals, with chapters for breakfast, casseroles, soups, appetizers, ground beef, chicken, pork, vegetables, salads, bars, desserts, and cookies.

Down with sauce recipes calling for heavy cream. I first witnessed the overuse of heavy cream at the CIA. They sloshed it intomeverything. And I thought it was nuts. How many artery clogging sauce recipes do we need ? Just give me a well cooked roast chicken. NO SAUCE.

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I asked once before and I will ask again, is there some way to make the links in your post stand out more. I noticed that one person missed your link to the chicken broth recipe so I thought I would make my request one more time.

Yum, thanks for sharing this recipe. I am running out of new ways to cook chicken for my husband. He is a totally chicken man and I usually roast a whole chicken every Friday for him. Also, this post makes me realize how much I need a slatter guard!

I have made this recipe so many times, we love it! We buy our chickens from a family that raises them localling, so they are always whole, and I have found that I actually prefer cutting up my own chicken. You are right, the whole bird can be used and it is really an advantage to have all those parts that you never get to see if you only buy the breasts or drumsticks.

For years I taught my classes how to cut up a whole chicken. Your post has reminded me of how beneficial it is to know this skill. There is nothing more economical than a whole chicken. Must try this recipe, also!

made this recipe last night and it became an instant favorite. i had the butcher cut up a whole chicken for us instead of doing it myself. this recipe is easy enough to make after work but i will also be using it as an entertaining dish because the flavors are just so damn good! thank you for this little gem.

My husband made this for dinner last night, and it was so great! Immediate addition to the recipe binder! We used a pre-butchered chicken and froze half of it so that we will have the pieces ready for next time, because, yes, there will be a next time.

My daughter wanted chicken alfredo penne for dinner tonight. I wanted roasted chicken breast (which had already been defrosted). I doubled the sauce recipe and made the rest as is and sliced the chicken off the bone and added to the sauce and pasta. WINNER!

Meanwhile, in a separate saucepan, I heated two tablespoons of butter to make up for the fat that would be in bone-in, skin-on chicken. (I guess margarine would work also? Never used it.) Then I tossed in the shallots and let them soften a bit. From there I added the liquids, cream, and mustard, following the recipe exactly.

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