Text 25823, 78 rader
Skriven 2012-06-07 23:29:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: Silkie chickens
===========================
 -=> On 06-07-12  21:26,  Dave Sacerdote <=-
 -=> spoke to Dale Shipp about Re: Silkie chickens <=-

 DSac> Speaking of which, have you noticed how hard it is to get a "normal"
 DSac> sized chicken these days? When I go looking for a bird for dinner
 DSac> I usually want about a 3 pounder. That used to be a good sized

Actually, I hadn't noticed since we rarely buy that sort of bird.  We
mostly either buy breasts (both bone in and boneless) or we buy the
roasted chickens from BJs.  At $5.99 for a nicely roasted 2 1/2 to 3
pound bird it is a pretty good deal, and it lasts us for at least three
meals.

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

We do occasionaly buy the Perdue oven stuffer roaster -- 7 to 8 pounds.
That lasts even longer, and usually has some of it sectioned off into
the freezer for future.  Gail tends to use Greek type spices and puts a
lemon inside.


 DSac> PS - My method for country fried chicken:

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

Those can be the best pieces of fried chicken:-}}  I usually would eat
them first.  Do you cut the wishbone out as a separate piece?

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

Mother would soak the chicken in milk, and then use that in the gravy.

 DSac> Serve with the gravy, mashed potatoes, and peas.

All sounds good!

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Corned Beef, Cheese and Eggs
 Categories: Egg, Cheese, Beef
      Yield: 2 servings
 
      2    Eggs
      1 oz Cheese, cheddar
    1/2 md Onion, sweet
      2 oz Corned beef
      1 tb Butter
      2 sl Toast
           Salt and pepper (to taste)
 
  Directions:
  
     Melt the butter in a small frying pan.  Add the onion and saute
  until soft and translucent.  Add the corned beef and cook over low to
  medium heat until the meat loosens up and the mixture begins to dry
  slightly.
  
     Add the cheese and heat until the cheese has melted, then add the
  egg and "scramble" the mixture until the egg is done to your
  satisfaction.
  
     Serve on or with toast.
  From: Rob Stewart                     Date: 07 May 94
 
MMMMM


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