➡I accidentally bought Balut eggs: 2 live ducks! Now a Chat Thread!

[Kiki]

Might try artificial insemination. Not as hard to do as you think.


Frying chicken correctly is a process.


Here is what I do....
Cut up and brine the chicken...water to cover and add a tablespoon of salt...while you heat your oil and prep the flour mix. Remember that bone in pieces take longer to cook. I debone but leave skin on when I can. Skinless tenders tenders cook just like pieces with skin when flour coated while wet. Pieces should be similar size. Pierce cooked pieces with a knife..juices should run clear..if not, the meat is undercooked.

Flour mix for a whole chicken: 1 1/2 cup all purpose flour, 1/2 cup corn starch, 1/4 cup season mix (garlic powder, onion powder, salt, pepper, celery salt, paprika or simply use season salt). I like to add 1 cup of Louisiana seasoned crispy chicken fry batter mix dry. Sift this together in a bag or a ziploc bowl with a lid.

Heat Oil: I prefer Crisco all vegetable oil.

Remove chicken piece from the brine and drop in the flour mix and shake to coat. Lay each piece on a plate. When all are floured you are ready to fry.

Two ways of cooking...
Cast iron deep skillet with a lid. 1/3 to 1/2 depth of oil in the skillet heated on medium. Carefully lay the pieces into the hot oil frying to set the skin and flour. At 5 minutes turn pieces over and cover with the lid. At 10 minutes remove the lid and turn chicken pieces over to crisp up that side.
Deep fryer. Fill to line in cooker and heat to 350 degrees. Flour chicken the same way. Drop pieces carefully into the deep fryer. When they float to the top, roll pieces over and cook until golden brown.
Remove to plate with paper towel to absorb extra oil.

I don't think I know how to debone but leave the skin on.

I'll try this in cast iron.
Do I need a certain temp in the cast iron too?

 

[littleprairieheartsfarm]

I don't think I know how to debone but leave the skin on.

I'll try this in cast iron.
Do I need a certain temp in the cast iron too?

500°

 

[Kiki]

.

500°

Are you serious?

 

[Kiki]

I feel like Tes all of a sudden.

 

[The Farmers' Daughter]

We raised meat rabbits so I grew up on that. I still love rabbit, can't say we ever ate it fried! We ate (still eat) a lot of elk as well. I love a good pan fried elk round steak covered in black pepper. I'd take that over chicken any day!

Mmmm elk

Really weird... on the west side of my road there's elk everywhere. I live on the east side, and there's none.

 

[The Farmers' Daughter]

Still has shell. I'm getting tired so I am going to just leave it be. I'll check on it when I wake in a little while.View attachment 1490464 View attachment 1490465

The guy said 2 days. Change the vinegar after the 1st day.
You're so impatient!

 

[littleprairieheartsfarm]

.

Are you serious?

I’m kidding. I’ve only helped cook fried chicken and it was cooked in an electric skillet.

 

[dpenning]

Woahhhh... It works.View attachment 1490116 View attachment 1490117

But can you do that to an egg and still hatch it?

 

[Conan]

Mmmm elk

Really weird... on the west side of my road there's elk everywhere. I live on the east side, and there's none.

How strange... Like they don't cross the road?? Does the grass on the west side look greener? Heh.
Elk is definitely my read meat of choice. I love dry curing it or marinating it in some homemade Teriyaki for Yakisoba or shallow fried up for coconut fried rice! Sliced super thin and tossed in the pan with some Pajeon - YUM.

 

[Kiki]

But can you do that to an egg and still hatch it?

I'm going to try!