Text 27056, 71 rader
Skriven 2012-07-10 06:53:07 av Dave Drum (1:18/200.0)
  Kommentar till text 27045 av RUTH HANSCHKA (1:123/140)
Ärende: Little Cluckers
=======================
-=> RUTH HANSCHKA wrote to DAVE SACERDOTE <=-

 -> ML> it would work well for chicken but for the fact that big
 -> ML> meaty things generate too much juice in the first frying -
 -> ML> there's probably a way to get around that, though.

 -> Smaller chickens, if you can even find them.
 ->
 -> I got lucky last week; I wanted to make fried chicken but was
 -> having trouble finding the 3-or-so pounders that will make
 -> reasonably-sized pieces that will be done inside by the time
 -> the outside is crispy but not overcooked. I found some at
 -> Price/Rite, the low-rent subsidiary of ShopRite, and as a
 -> bonus they were certified Halal, had less than 3% retained water,
 -> and tasted like real chicken when I was done cooking it.

 RH> I'd be tempted to use cornish game hens for the purpose; they've even
 RH> bittier.

 RH> Chickens that small have become an endangered species.

In stupormarkups the chickens are bigger (if whole) because Tyson and Perdue,
et al charge by the pound. If they charged by the chicken you can be your sweet
Aunt Fannie that they'd be smaller. Bv)=

Fortunately leg quarters and thighs are still relatively inexpensive (special
going on across the street for 69c leg quarters - in a 10# bag). And
livers/gizzards are downright affordable.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rumaki #1
 Categories: Oriental, Appetizers, Poultry, Pork
      Yield: 12 Servings
 
      1 lb Chicken Livers
      8 oz Water chestnuts; drained
     12 sl Bacon
    1/4 c  Soy Sauce
    1/2 ts Ginger; powdered
    1/2 ts Chinese 5-Spice Powder
           +=OR=+
    1/2 ts Curry Powder
 
  Cut the chicken livers in half or into large chunks.
  Cut the largest chestnuts in half.  Cut the bacon
  strips in half, crosswise.  Wrap a piece of bacon
  around pieces of liver and chestnuts, securing the
  ends with a toothpick. Place in a shallow pie plate as
  you make them.
  
  Combine the soy sauce with spices and pour over the
  rumaki; refrigerate about 1/2 hour before serving.
  
  Preheat the grill or broiler and broil the rumaki
  until the bacon is crisp, about 20 minutes, turning
  to brown on all sides.
  
  Serve hot.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Kitchen
  
  From: Http://Myfoxlubbock.Com
 
MMMMM

... Too much of anything is bad, but too much Champagne is just right. - Twain
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