Five Amish and Shaker Farmhouse Chicken Recipes (2024)

• 1 /2 cup cider vinegar
• 1 /4 cup oil
• 3 /4 teaspoon kosher salt
• 1 /4 cup shallot sub in a sweet onion if no shallots
• 2 garlic cloves chopped
• 2 lbs skinless chicken thighs trimmed of fat

• Whisk together vinegar, oil, and salt.

• Stir in garlic and shallots

• Place chicken pieces in a zip top bag and pour in marinade.

• Refrigerate for at least 20 minutes to 3 hours.

• Preheat the grill. Place the chicken on the grill and cook 6-8 minutes per side or until done.

• 2 spring chickens quartered
• 3 tablespoons soft butter
• 1 tablespoons fresh minced parsley
• 1 teaspoon minced fresh marjoram ¼ teaspoon dried marjoram
• ¼ cup flour
• salt and pepper
• 2 tablespoons butter
• 2 tablespoons lard
• 1 cup light cream

• Wash chickens well and quarter.

• Rub thoroughly with soft butter and sprinkle generously with parsley and marjoram.

• Let stand at room temperature for one hour.

• Then roll in flour to which salt and pepper have been added.

• Heat heavy skillet, add butter and lard combined.

• Cook chicken on all sides until golden brown.

• Pour cream over it and let simmer, covered, for 20 minutes. Serves 6.

• 1 4 pound whole chicken, cut into pieces
• salt and pepper to taste
• ½ cup honey
• 1 tablespoon garlic powder
• 1 packet chicken bouillon granules•
• 2 cups all-purpose flour•
• 1 quart vegetable oil for frying

• Season chicken pieces with salt and pepper, then coat each seasoned chicken piece with honey.

• In a shallow dish or bowl, mix together the garlic powder, chicken bouillon granules and flour.

• Dredge honey coated chicken pieces in flour mixture, coating completely.

• Fill a large, heavy skillet with oil to a depth of one inch. Heat over medium-high heat.

• Fry chicken for at least 5 minutes per side, until no longer pink and juices run clear.

Chicken

• ⅓ cup vegetable oil
• ⅓ cup butter
• 1 cup flour
• 1 teaspoon salt
• 2 teaspoon pepper
• 2 teaspoon paprika
• 1 teaspoon garlic salt
• 1 teaspoon marjoram dried
• 8 - 9 chicken pieces - legs thighs, breasts

Cream Gravy

• ¼ cup pan drippings
• ¼ cup all-purpose flour
• 2 ½ cups milk
• 1 tablespoon chopped parsley
• salt and pepper

• Place oil and butter in a shallow cooking pan (such as a jelly roll pan) and put in a 375 degree oven to melt.

• Remove from oven

• In a large paper sack or bowl combine flour and seasonings.

• Roll a few pieces of chicken in oil and butter mixture, then shake them in sack to cover or roll in mixture in bowl.

• Place chicken in pan with remaining oil butter mixture skin side down.

• Bake for 45 minutes.

• Turn it over and bake 5 - 10 minutes longer -until top crust begins to bubble.

For Gravy

• Blend ¼ cup drippings from pan and flour in skillet over medium heat.

• Gradually stir in milk and cook, stirring constantly until mixture is smooth and thickened.

• Stir in parsley and season to taste with salt and pepper.

• 1 chicken 3 ½ lbs. cut up
• 1 teaspoon of salt
• ¾ teaspoon of black pepper fresh ground makes a difference
• 2 tablespoons of apple cider vinegar
• 2 tablespoons of dark molasses
• 2 tablespoons of spicy brown mustard

• Heat oven to 400 degrees.

• Sprinkle chicken pieces with salt and pepper.

• Combine vinegar, molasses and mustard.

• Coat chicken with this mixture rubbing into skin and meat.

• Place chicken in large greased roasting pan.

• Place on the lower shelf of the oven and roast 20 minutes.

• Turn the chicken over and bake until the skin is golden