[Sca-cooks] Re: Period Fried Chicken

[Peters, Rise J.]

The pickling juice is boiled down as a sauce, so the raw chicken germs get
cooked.

> -----Original Message-----
> From: Elise Fleming [mailto:alysk at ix.netcom.com]
> Sent: Thursday, July 19, 2001 12:01 PM
> To: sca-cooks at ansteorra.org
> Subject: [Sca-cooks] Re: Period Fried Chicken
>
>
> Greetings.  The "Pickled Pullets" sounded tasty so I copied off the
> recipe.  Just read it this morning and now I have a question.  It
> says to set the chicken in a pickling of vinegar, salt, pepper,
> chibol and lemon peels and to let them steep.  Then the chicken is
> fried, and they are served with some of the pickle in which they (as
> raw chickens) sat for a number of hours.  My question is... Is this
> safe?  Does that pickling really kill all the nasty raw chicken
> germs that we are warned about?  How come modern marinades, to which
> you add vinegar and water, tell you to throw out the marinade and
> not re-use it?
>
> Alys Katharine
>
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