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Fried Rabbit, Hen, or Chicken

Half a chicken, young hen, or rabbit is dipped in melted butter and fried in a cast-iron pot about 45 minutes until tender and light golden brown – simple invalid food from Erken.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 665 (falt i det fri)

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About the dish

A simple fried dish from the invalid-food chapter, meant to provide lean, tender, and tasty fare for the patient.

How to make it

  1. 1

    Prepare

    Clean and dry the bird or rabbit and dip it in melted butter.

  2. 2

    Fry

    Place the meat in a cast-iron pot and fry it about 45 minutes until it is tender and has taken on a nice, light golden brown color. Baste with butter during frying.

Changes from the original

The amount of butter is estimated (about 30 g melted butter) since the original gives no measure. The frying time is given as ¾ hour, as it most likely appears in the original.

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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 665) → 1949 (korrekturlest, s. 799)~48% av teksten endretfjernetlagt til
1 fet, halv kylling eller ung høne eller kanin smeltet smør 1 En fet, halv kylling eller ung høne eller kanin dyppes i smeltet smør, lægges legges i en jerngryte og steker ¾ time, ½—¾ time til den er mør og har faat fått en pen, lyse gulbrun lysegulbrun farve.

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Frequently asked questions

How long should the chicken fry?
About ¾ hour (45 minutes) in a cast-iron pot, until the meat is tender and has taken on a nice, light yellow-brown color.
Which meat can I use?
The recipe is flexible: half a plump chicken, young hen, or rabbit. What matters is that the animal is young and plump, so the meat becomes tender.
Why is the meat dipped in melted butter?
The butter gives the frying surface fat so the meat does not dry out and takes on an even, light yellow-brown color during frying.
Why does the dish appear under "invalid food"?
In Schønberg Erken's "Stor kokebok" (1914, p. 665) it belongs to the chapter on nursing: lean, simply prepared roast poultry or rabbit without strong spices was considered easily digestible food for the sick.

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