Fry chicken to a golden brown in plenty of butter. Remove chicken and set on a hot platter. For the gravy use, a spoonful of flour browned in the chicken pan and mix with half a cup of water and two cups of cream. Add chicken back in the pan. Salt and pepper to taste.
This was so so good. A great Sunday dinner. My family eats a lot of chicken so this was a nice dish. I forgot to take a photo of my plate before eating. However, I served it with mashed potatoes and green beans. I used the same gravy for the chicken on my potatoes.
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Yes – It is that Douglas Fairbanks Sr.
The creator of this week’s recipe was not born in Saginaw. In fact, he never lived in Saginaw. However, he did make at least one visit when he delivered an address at the Auditorium on April 11, 1918, as part of his war bond drive efforts. A clipping from a Saginaw newspaper recounts –
“He told us we looked rich and prosperous, that we ought to come across, and in an inimitable way of his own he drove the message home, hammered it down, shouted to celebrate its clinching, and then jumped for good measure.”
“It was Fairbanks all right who talked to the huge audience which crammed the Auditorium Thursday afternoon. He was all there from the athletic build to the smile, from the stunts to the dynamic short cut, snappy style of delivery which chopped out the words like a Gatling gun and bombarded the audience with Liberty Loan inspiration.”
Born in Denver in 1883, Douglas Fairbanks Sr. was originally named Douglas Elton Thomas Ullman. According to his biography on Wikipedia:
“He left school in the spring of 1899, at the age of 15. He variously claimed to have attended Colorado School of Mines and Harvard University, but neither claim is true. He went with the acting troupe of Frederick Warde, beginning a cross-country tour in September 1899. He toured with Warde for two seasons, functioning in dual roles, both as an actor and as the assistant stage manager in his second year with the group.