Text 6221, 89 rader
Skriven 2011-01-25 07:15:04 av Dave Drum (1:18/200.0)
     Kommentar till en text av Dale Shipp
Ärende: Flying Chickens
=======================
-=> Dale Shipp wrote to Nancy Backus <=-

 NB> So how is he about turkey (or other fowl...)?  My Mom got into a "Eat
 NB> for Your Blood Type" kick for a while, and supposedly chicken was
 NB> wrong for her, while turkey was ok...  I made some dishes with turkey
 NB> instead of chicken for her to humor her... ;)  If fatty is the issue, I
 NB> suppose that duck or goose wouldn't fly either... (G)

 DS> :-}}

 DS> I know what you mean, but literally it more likely the other way
 DS> around. Most chickens and turkeys are raised in an environment where
 DS> they cannot fly -- or have their wings clipped.  Hence white meat
 DS> breast.  Ducks and geese do fly and hence dark meat breast.

Chickens don't fly well or far at the best of circumstances. Just enough to get
to their roost, mostly. When we kept chickens my grandma would clip the large
feathers on their wings so that they could not fly over the 6' tall fence
around their enclosure. But, they were allowed to range freely within that
enclosure and scratch for their snacks, etc. And that was enough exercise to
ensure that their breast meat was as tasty as the thigh/drumstick meat is on
today's cage-raised chookens.

Just learned yesterday that the Sav-A-Lot food store across the street from me
is stocking chicken feet, along with snoots, chitterlings, jowl, etc. I suppose
I will have to make a run at making something from chicken feet now.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Hot & Spicy Chicken Feet
 Categories: Poultry, Offal, Chilies, Sauces
      Yield: 8 servings

      32    Chicken feet
     1/2 c  Sake
     1/3 c  Water
       6 lg Thin slices fresh ginger
     1/3 c  Soy sauce
     1/4 c  Chinese yellow rock sugar
            +=OR=+
     1/4 c  Granulated sugar
       2    dried chilies; crushed
       2 tb Oyster sauce
       2 tb Hoisin sauce
       2    Star anise buds
       1    Cinnamon stick
       1 c  Scallion; in 1" pieces
       2 tb Minced scallion; garnish
       1 ts Toasted sesame seeds;
            - garnish

  Rub chicken feet with kosher salt and let stand for 10
  minutes, rinse in cold water.

  Place feet into a pot of rapidly boiling salted water,
  blanch for 5 minutes and drain well. Chicken feet can be set
  aside and refrigerated for a day until you need to cook
  further.

  Place a 14" saute pan over high heat. Add the chicken and
  dry-sear to lightly brown. Add the remaining ingredients
  (except the garnish) and bring to a simmer. Cook, covered,
  for about 10 minutes. Uncover, and simmer until pan is
  almost "dry", tossing frequently to coat the feet as the
  sauce reduces.

  Serve, garnishing with scallion shavings and toasted sesame
  seeds. 

  Serves eight

  From: http://www.travelchannel.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... "As God is my witness, I thought turkeys could fly" -- Arthur Carlson
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