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Thank you so much for your comments. As with many recipes, exact 'origins' are less than conclusive. I refer to classic recorded recipes. I don't disagree that Escoffier was not always correct in his philosophy, but in this regard he was offering his version of an entrée he encountered at the turn of the century. As I state in the video, Charles Ranhoffer also offers a similar recipe that includes bananas in his book The Epicurean (1893). And once again there is a difference between the Maryland technique of 'steam frying' and the garnish that certainly varies from Chef to Chef and recipe to recipe. Although associating Maryland and the importing of what was then 'exotic' fruits is not a far stretch. Many people are not aware of the very vibrant port of Baltimore at the turn of the century that welcomed not only goods but immigrants as well.

A quick search brings up a plethora of controversy! But in all cases Maryland lays claim to this style of fried chicken preparation. I guess the bananas are optional… but very tasty. Thanks so much for watching! presmd.org/43bjZ

We hardly use Old Bay... sure everyone has it. It's JO spice... that's the real stuff. There is no such thing as Maryland Fried Chicken.

Thank you so much, your encouragement is so appreciated. Let’s grow this channel!!! Tell everyone you know!

thank you so much. Please continue to comment.

I appreciate that! Thanks feel free to comment.

I appreciate your kind words! Let us know hw we continue to do!

You are correct when melting butter for the purpose of decanting the milk solids and water sink to the bottom and that is the milky white substance you find. However when you cook the butter, simmer it, the water evaporates and the milk solids reduce to such a small amount that it gives you increased butterfat because it’s not hiding in the milk solids that we tend to leave in the pan after decanting. Yes they do brown and stay at the bottom but it’s much less by volume than when the butter is first melted.So In essence they do ‘cook off’ Now they don’t completely disappear but the amount becomes negligible. Try it sometime, just keep the butter at a steady simmer. But thank you for your comment, and thank you so much for watching our video.

Thanks....

That’s great to hear. It’s very delicious. If you choose not to make it hearthside, cook the Risotto on the stove just as I did in the fireplace. Put the stuffed chicken in a 325F oven and let it butter braise for about 1.5 hours or until the breast registers 165F internal temp on a digital thermometer. Enjoy and good luck!

Thank you so much!!

Hi That is a great idea, how ever the timeframe we explore allows us to use kitchen tools that were available for the task, although I’ll admit they may not always be the most efficient.

Hi I used an inexpensive Brandy. There is no need to can expensive alcohol. A flavored brandy like cherry or apricot might also be really good with this.

Thanks for the idea! We definitely took your advice. I know try all the dishes I cook...no matter how hot they are!!

Wonderful, thanks!