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Fried Chicken Pembroke // 1910s

Who fancies fried chicken? Ok, how about a recipe for fried chicken that’s more than 110 years old? Trust us, it’s delicious! Crispy and comforting with a different sort of flavour to what we’re all used to when it comes to fried chicken (but don’t let that put you off 😉), this recipe was so loved by the Countess of Dudley that she named it after her own house!
Original Recipes: 'Fried Chicken Pembroke' (Book 3, 1914)
Speed: 2 hours | Serves: 4


  • 1 chicken (we used a small one), trussed for roasting

  • Some bacon (about 80g), chopped

  • 1 Carrot, chopped

  • 1 Small Onion, chopped

  • 1 Bouquet Garni of savoury herbs (we used parsley, thyme & tarragon)

  • 2 Cloves

  • 1 Bay Leaf

  • 2 oz / 56g Butter

  • ½ oz / 14g Flour

  • Extra Chicken Stock

  • 3 Egg Yolks

  • 1 Whole Egg

  • About 2 cupfuls of Breadcrumbs

  • 1 glass White Wine

  • Lemon

  • Parsley

  • Salt and Pepper to season

  • Plenty of Frying Fat



1. Make a mirepoix from the onion, carrot and bacon, all chopped into small pieces. Put them into the bottom of a large roasting tin with the bouquet garni, half of the butter, the bay leaf and two cloves. Put the trussed chicken on top of these and roast for as long as needed for the chicken to cook through completely, occasionally basting the chicken with it's stock, and a little extra chicken stock. This will depend on the size of the chicken. Our small chicken (1.3 kg) took 1 hour and 20 minutes to roast at 180 °C / 356 °F / Gas Mark 4.

2. When cooked, joint the chicken so that you have 8 pieces to fry; 2 breasts, 2 legs, 2 thighs and 2 wings.

3. Return the carcass to the roasting tin with the vegetables and stock. Add in a glass of white wine and boil up. Strain this so that you just have the liquid and discard the rest.

4. Melt the remaining 1 oz of butter in a saucepan over a low heat. Add in the flour and mix to combine. As soon as this has come together, pour the stock in and boil up. After a while you'll notice it beginning to thicken. Add in three beaten egg yolks and stir over the heat until this binds and reduces to a moderate consistency. Then, remove from the heat and allow to cool a little.

5. Once the marinade has cooled a little, coat the pieces of chicken in it completely. Then put them onto a tray and transfer these to the fridge to set for at least a few hours or overnight.

6. After the marinade has set, brush over the chicken over with a whole beaten egg. Coat with the breadcrumbs. We then put ours back into the fridge for half an hour to help the crumbs adhere.

7. Heat the oil in a pan until it reaches 175 °C. We used about 5cm of oil. Fry one piece of chicken at a time until the coating turns golden, flipping just once halfway through. For us, it took about 30 seconds to fry on each side. When done, put each piece onto some kitchen roll to drain any excess oil.

8. Serve hot with parsley scattered over.

Note: The original recipe says to serve with fried parsley. Don't fry parsley - it's dangerous. Fresh is just as good, and more nutritious ;)



Original Recipe for 'Fried Chicken Pembroke'

'BOOK 3': A Second Dudley Book of Recipes (1914)

Collected and Arranged By: Georgina Ward, Countess of Dudley

Publisher: Hutchinson & Co. (Paternoster Row, London, England, U.K.)

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