Text 28840, 72 rader
Skriven 2012-08-27 10:28:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: i have a chicken 184
============================
 DD> Just came back from the Sav-A-Lot across the street - I wasn't looking
 DD> to buy any chicken today as I had actually gone there to pick up some
 DD> potato chips to go with tonight's ham sammiches. But, they had 3# and
 DD> up trays of chicken thighs for 99c/lb. So I have 6 1/2 lb of chicken
 DD> thigh - stripped of skin and bone - bagged in six more-or-less equal
 DD> sized bags ready to go into the freezer.

A nice price, reminiscent of the good old days - you can have a
decent main course for less than 50c a serving, with one of the
most versatile of meats. The thighs, being kind of oily, do have
a shorter freezer lifespan than white meat, though.

 And a crockpot full of skin
 DD> and bones and carrots, celery, etc turning itself into stock. And a
 DD> couple pounds of thigh meat ready to make a nice gumbo (without okra,
 DD> thank you) for tomorrow night. 

For me, the skin is for greeven (gribbenes) (crunchies) and
cooking fat. When I found a windfall such as yours, back in
the olden days, I sometimes gorged on cracklin's until my
belly hurt and chicken fat started coming out my scalp.

 DD> Title: Sorta Oriental Chicken Thighs

The baking makes them less "oriental," but the recipe
looks good. Why orange juice?

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Kohnen's Biryani Supremo
 Categories: Indian, Rice
   Servings:  2

      1 tb Oil
    2/3 c  Rice, long grain,
           (basmati best)
      4    Cloves
           Cinnamon stick, 2"
      1 tb Turmeric, ground
    1/2 tb Pepper, black, ground
  1 1/4 c  Chicken broth
      1    Bay leaf
      1 ts Cumin, ground
      2    Chicken thighs,
           Cooked & boned
    1/3 c  Golden raisins
      2    Egg, hard boiled
      2    Tomato, slices
           Fried onion flakes

MMMMM------------------------FRIED ONION FLAKES-----------------------------
      1 tb Oil
    1/2 c  Onion flakes, dried

  Heat the oil in a 1 1/2 quart saucepan over medium high heat until hot. Add
  the rice and stir until it begins to brown, now add the cloves, cinnamon,
  turmeric, and pepper and stir for a minute or so.  Pour in the broth, add
  the salam or bay leaf, and cumin. Bring to a rapid boil then cover and
  reduce the heat to a very low simmer. Simmer for about 40 minutes. stir in
  the chicken and raisins, cover again and let sit, off the stove, for a few
  minutes before serving. Garnish with egg and tomato slices and the onion
  flakes. Fried Onion Flakes:  Heat oil in a heavy frying pan over medium
  high heat. Add dried onion flakes and stir until brown and crisp. Stores
  well in an airtight container.

  Source unknown

MMMMM

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