Quote:
Heritage breeds, especially males, and even more so when raised on free range, are going to have more "chew" in the muscle of the thigh and legs. They will taste differnt also; some would say better.
Fifty years ago, when I sat down to a meal of fried chicken cooked by my mother, it had been fried much differently than the fried chicken we eat today. It was rolled in flour, cooked in a black iron skillet with lard [which means lower temps], and covered over even lower heat towards the end; sometimes even finished in the oven in a covered pan. If you search "cooking heritage breeds" or something like that, you will probably find recipes for cooking chicken the way it was done before the commercial varieties were developed.
Do the right thing man! Lay down and die for heavens sake!
"rolled in flour" My gawd think of that poison gluten you ate!
A "black iron skillet" for hells sake! HEAVY METAL!
"lard" now that is just to much!!! Cholesteral, bad omegas whatever, maybe even Mad pig disease
And finished at "lower heat" think of all the potential for bacterial growth.
You were lucky- my mother took all that yuckie stuff left in the pan, you know the gluten, the fats, the cholesteral, added milk and made gravey from it to feed to us. Well that was probably better for us than the mashed potatoes being laced with butter.
Amazing that we have both lived so long.
I left out the gravy, didn't I? Actually, once I slowed down due to accumulated injuries and wear and tear [and continued to eat a working man's diet and proportions], I have suffered some heart attacks; the first member of my family ever to do so. I don't have the will power or desire to follow the sticks and twigs diet they suggested for me; but do moderate a bit. I'm pretty sure I already have mad cow, so have never worried about it in choosing my current diet .
Chicken [or other meats] can be cooked by the same slower cooking methods in supposedly healthier shortenings...................................... I mentioned the lard because it necessitated lower cooking temperatures than people often cook at today.
Heritage breeds, especially males, and even more so when raised on free range, are going to have more "chew" in the muscle of the thigh and legs. They will taste differnt also; some would say better.
Fifty years ago, when I sat down to a meal of fried chicken cooked by my mother, it had been fried much differently than the fried chicken we eat today. It was rolled in flour, cooked in a black iron skillet with lard [which means lower temps], and covered over even lower heat towards the end; sometimes even finished in the oven in a covered pan. If you search "cooking heritage breeds" or something like that, you will probably find recipes for cooking chicken the way it was done before the commercial varieties were developed.
Do the right thing man! Lay down and die for heavens sake!
"rolled in flour" My gawd think of that poison gluten you ate!
A "black iron skillet" for hells sake! HEAVY METAL!
"lard" now that is just to much!!! Cholesteral, bad omegas whatever, maybe even Mad pig disease
And finished at "lower heat" think of all the potential for bacterial growth.
You were lucky- my mother took all that yuckie stuff left in the pan, you know the gluten, the fats, the cholesteral, added milk and made gravey from it to feed to us. Well that was probably better for us than the mashed potatoes being laced with butter.
Amazing that we have both lived so long.
