Text 25817, 63 rader
Skriven 2012-06-07 21:26:40 av DAVE SACERDOTE (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Re: Silkie chickens
===========================
DSh> We once saw them at Lotto or H-Mart, and my reaction was "Why?".

Yeah, if it weren't for the interesting color there would be nothing
remarkable about them except for their incredibly small size. Silkies
don't get all that big, especially compared to some of the humongous
birds that Perdue sells as "roasters."

Speaking of which, have you noticed how hard it is to get a "normal"
sized chicken these days? When I go looking for a bird for dinner
I usually want about a 3 pounder. That used to be a good sized
chicken unless you were buying a capon.  But damn! I sometimes have
to search through a whole case of chickens to find something less
than four pounds nowadays.  And I'm talking "fryers," which are 
supposed to be smaller than "broilers" (aka "roasters.")

And roasting chickens are upwards of 6 pounds. It's nuts. A roaster
that big is way too large to cut up and fit in a frying pan, and
it's no good for deep frying either because deep inside the parts are
still bloody when the outermost sections are done.

PS - My method for country fried chicken:

Cut the chicken up - left and right breasts, wings, thighs, legs.
Save the back and Pope's Nose for soup or dogs.

Season a couple of cups of flour with salt, pepper, and Bell's
poultry seasoning.

Dredge the pieces in flour, dip in egg wash, roll in flour anew.

Heat up a little less than 1/4-inch of oil in the bottom of a high-
walled 14-inch frying pan with a lid (a chicken fryer.)

Arrange the coated chicken parts in the hot frying pan and brown
them, turning every couple of minutes to produce a lightly browned
crust over all surfaces.

Cover the pan and reduce heat to medium. Every few minutes, lift the
lid and turn the chicken pieces to cook them evenly and keep the coating
crisp. 

The chicken will take about 20 minutes or so to cook like that. When 
it's done, lift the lid and turn them one more time so the coating that
was in the steam of the fryer (out of the oil) can be turned crispy
again.

Drain on paper (I use newspapers or brown paper bags which later get
used to start charcoal in the grill.)

Usually there is just enough drippings left in the pan to add some of the
leftover seasoned flour for a roux, then some milk for a good cream gravy.

Serve with the gravy, mashed potatoes, and peas.

The End.

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