Fritot of Chicken and Tomato Sauce

Fritot de Poulet aux Tomates


Take a young white chicken that has been hung for three or four days, pick, singe, and cleanse it, and then cut it up into neat joints as if for fricassée; put it into a stewpan with two onions sliced, a bunch of herbs, a few peppercorns and a pinch of salt; cover it with boiling water and place the pan on the stove, watch it re-boil, then skim the stock and allow the chicken to boil gently for about fifteen to twenty minutes according to its size, then leave to get cold in the stock if time will allow; take up and remove all the outer skin and trim the joints neatly, place them in a basin and season them with salad oil, very finely chopped eschalot and parsley, the strained juice of half a lemon, a little salt and mignonette pepper; leave the meat in the seasoning for about one hour and a half, then dip each joint into frying batter and drop into clean boiling fat and fry for five to eight minutes, when the batter should be perfectly crisp and a nice brown colour; take up and place on a frying drainer; dish up on a hot dish on a dish-paper, garnish with crisply fried parsley and serve hot tomato sauce in a sauceboat with it.