Text 23491, 118 rader
Skriven 2009-04-20 08:25:00 av Dave Drum (1:124/311)
     Kommentar till en text av DALE SHIPP
Ärende: Re: Chickens
====================
-=> Dale Shipp wrote to Dave Drum <=-

 -=> On 04-17-09  07:28,  Dave Drum <=-
 -=> spoke to Dave Sacerdote about Re: KFC <=-

 DD> Probably the main differences were in size of batch tolerated. I think
 DD> the limit on our "standard" broasters was 4 cut up chookens (32
 DD> pieces). Given the 11 minute processing time from raw to done a busy

 DS> I learned to cut chickens by watching my Mother.  Unlike the chicken
 DS> places do it, I would get 11 or 12 pieces from a chicken.   Two each of
 DS> drumstick, thigh, breast and wing.  Then a wishbone piece, a rear back
 DS> piece, a forward back piece (aka the scratcher back) and finally maybe
 DS> a neck piece.  Oh, and I forgot to include the liver, heart and gizzard
 DS> as separate pieces -- so I guess that might increase the count to as
 DS> much as 15+ (often more than one piece of liver).

My olds did the same. Giblets were separate, though ... often winding up in the
gravy.   Bv)=

The breast (keel) was always in one piece - not split.

How many times did you win the wishbone pull???

The realities of today, though, have the chooken being processed through a
bandsaw, wing cut off of each half, split into breast w/rib meat, the thigh
quarter is then cut into thigh and drumstick. Giblets and neck to different
purposes. I know the Sav-A-Lot across the street sells big trays of gizzards
and hearts. Livers are rather harder to find there. Necks ... never see them in
the stupormarkups around here. I think they either go into pet food or are used
by Swanson's et al to make chicken broth for canning. 

 DS> Yesterday, we were coming home from Baltimore at near dinner time.  I
 DS> suggested a slight detour in route to go to the Popeye's that is about
 DS> 10 miles to the north of us.  As I had said a few days ago, the busiest
 DS> one I have ever seen in the Columbia mall has closed, much to our
 DS> dismay.   By noticing a paper sign on the door, I grabbed a 9 piece
 DS> bucket, six biscuits and a large Cajun rice -- all for a price slightly
 DS> less than the menu board had for an 8 piece bucket, one large side and
 DS> four biscuits.

 DS> Of course, that was more than we would eat at one meal.  We had it when
 DS> we got home last night.   Tonight Gail heated it up by nuking in the
 DS> microwave for about three minutes (that got the inside warm) and then
 DS> heating at 350 in the convection oven for another 20 minutes.  It came
 DS> out hot and crispy, almost as good as when it came off of their counter
 DS> in the store.  In fact, it seemed a bit more spicy -- I guess the
 DS> cayenne in the mix had more time to settle in and get happy:-}}

Our local Popeye's has a 9 piece of mixed or tenders for U$7.99 (no sides)
marked off from U$9.99. They also have a 2 piece and biscuit (limit 2 and only
one breast in the 2) for U$1.99 ... which I grabbed on the way home from work
last evening - filling supper for U$3.98 + tax.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cowboy Brisket
 Categories: Beef, Sauces, Pork
      Yield: 7 servings
 
      4 lb First cut beef brisket
      3 cl Garlic; slivered
      3 cl Garlic; crushed
      4 lg Onions; thin sliced
      1 c  Apple cider vinegar
  1 1/2 tb Bacon drippings
      1 c  Strong black coffee
           Salt and pepper
    1/2 c  Water
 
  Beef brisket, carefully smoked or tenderly mopped and tended on the
  barbecue pit, is a traditional Texas favorite. However, if you have
  neither a smoker nor a proper barbecue pit, or if the weather isn't
  favorable for cooking outdoors, it is possible to prepare a delectable
  brisket in your oven. Here are three excellent ways to do it.
  
  Preheat oven to 350°F.
  
  With a thin, sharp knife, make slits in the meat and insert the
  slivers of garlic. Place the meat in a dish, spread crushed garlic
  and 1 sliced onion over the meat, and pour on the vinegar. Marinate
  for 6 hours at room temperature or overnight in the refrigerator,
  turning several times.
  
  Heat bacon drippings in a deep, heavy skillet large enough to hold the
  brisket. Remove the brisket from the marinade and discard the onion
  and vinegar. Dry with paper towels. Brown the meat well on each side.
  Remove brisket to a platter.
  
  In the fat remaining in the skillet, sauté the remaining onions until
  deeply browned. Pour in 1/2 cup coffee. Bring to a boil, stirring and
  scraping the bottom of the skillet to loosen the browned bits.
  
  Spread the onions and liquid from the skillet in a shallow baking
  dish. Place the brisket on the onions. Sprinkle liberally with salt
  and freshly ground pepper. Pour in the remaining coffee and water.
  Cover tightly with heavy-duty aluminum foil and place in oven.
  
  Roast at 350°F for 30 minutes. Reduce oven temperature to 250°F and
  roast for an additional 4 hours or until meat is very tender.
  
  Let brisket rest for at least 20 minutes before slicing. Slice the
  brisket across the grain. Skim the fat from the pan liquid, and return
  the meat slices to the pan.
  
  Makes 6 to 8 servings, depending upon appetites.
  
  FROM: Texas Cooking Online's Weekly E-mail
  
  MM Format by Dave Drum; 29 March 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

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