Another view of chicken. This is a store bought bird....we are such weenies and make pets of everything, so our chickens are safe from the butcher block. I did kill and cook one years ago, but everybody treated me as if I had served up one of our dogs on a plate, so I canned that idea.
This bird is frying in peanut oil. It's a whole chicken split down the middle and rubbed with Tony Cachere's cajun spice. This was an experiment, I had planned to barbeque split birds, but it was a rainy day.
The results were good, skinnier parts came out a little dry as they finished before the meatier portions, but it was still tastey. I did 3 birds that day and it took 15 to 20 minutes each. No breading of course, if you season chicken before you fry, you won't miss the breading...but you will miss the oily calories!
9 comments:
Here is a trick to making your own chickens more palletable to your family and friends: 1) Get a dozen roosters. 2) House said roosters in a paddock outside you and other people who are squimish's bedroom window. The roosters will begin crowing about 4:30 am. They will stop after dusk. 3) Feed the roosters milk and corn for the last two weeks and cage them outside said bedroom windows. 4) slaughter them and marinade the roosters in the fridge for 48 hours. I use wine, olive oil, soy sauce and spices. 5) Make rooster stew. Everyone will agree the roosters are the most delectable and tender birds they have ever appreciated. Works every time. :-)
I've never made chicken this way, sounds real good! I guess I just don't like the cleanup that's involved. and i'm soooo glad this wasn't one of your pet chickens , LOL!
Got a kick out of the rooster pictures. Sounds like you almost have a farm out there. Are you very far from the city? I stil own an acre and a half up in Gainesville, just outside of town. I really miss living up there.
My only claim to knowledge of roosters is the fake one I bought at Michaels the other day, he's sitting on my dining room table and he's very quiet.
And I really loved the story about Lady. :))
Our kids named our dog "Buddy" which I thought it was lacking in originality and begged them to try a good, solid dog's name, but they wouldn't hear of it. Ahh well. he's still a good dog.
Looking forward to more of your picts!
Looks Good!!
Tony Cachere's makes some tasty injection sauce ( they even include the injector) that will clear up the dry meat problems, use it liberally...
You made me hungry, gotta go ...
Oh yummy, and contains three of the major food groups - - chicken, peanut oil and Chachere's seasoning.
Coming from a long line of peanut farmers, peanut oil is the only way to go. But it's difficult to find in rural Illinois.
Now I'm really hungry, so you've got to list the side dishes. Fried Okra? Fried corn? Mashed potatoes and milk gravy? Fried apples? Cole slaw?
Hi Crackers...
Over at Sticks of Fire, a Tampa blog, Tommy has a good link to Ponce De Leon's Andalusian cattle and horses... if you're interested.
http://sticksoffire.com/
Dear FC, Looks mighty tasty! In my opinion if the chicken doesn't produce eggs for breakfast, then the chicken should be dinner that night! Every New Years Eve I reluctantly convert a portion of my brewing equipment into a turkey fryer (the bird always comes out good, but the clean-up to get back to brewing status is a royal pain!). Same basic idea, but on a larger scale. I agree with both you and Zanne, peanut oil and Tony's is the best way to go. You can fry a whole turkey (12 pounder)in about 45 minutes at 350F(Check local listings for altitude and cooking temps). There are lots of instructions, equipment, and recipes available out on the internet. Zanne - you might check at either Sam's clubs or super "Wally World" for p-oil. Sam's has it in 1gal & 5gal containers.
Dear FC, Looks mighty tasty! In my opinion if the chicken doesn't produce eggs for breakfast, then the chicken should be dinner that night! Every New Years Eve I reluctantly convert a portion of my brewing equipment into a turkey fryer (the bird always comes out good, but the clean-up to get back to brewing status is a royal pain!). Same basic idea, but on a larger scale. I agree with both you and Zanne, peanut oil and Tony's is the best way to go. You can fry a whole turkey (12 pounder)in about 45 minutes at 350F(Check local listings for altitude and cooking temps). There are lots of instructions, equipment, and recipes available out on the internet. Zanne - you might check at either Sam's clubs or super "Wally World" for p-oil. Sam's has it in 1gal & 5gal containers.
Walter,
Thanks for the rooster tip. It might work!
Zanne,
We had a big salad, and some taters!
Laura,
We are somewhere between Crystal River and Steinhatchee, a few miles inland from the coast. Land prices have gone insane, If you have land near Gainesville, your investment is paying off!
Fatman,
Thanks, I shold have whipped up my own that day. That is a good tip!
Laura,
Thanks again, I am interested and will check it out.
ThunderD,
Man, break down and spend $70 for a dedicated fryer. Then you can fry and brew at the same time.
Everyone Above,
Sorry I took so long to comment back. Busy. I find it funny that we are all such fans of Tony C. Maybe I should check out that stock!
Laura,
Sorry, I just looked up and realized I didn't answer some of your questions. We are a farm, but not a "real working farm", more on the subsistence level...money flows out, but not in sort of thing.But it feels farmy and is definitely woodsy.
We are 15 miles from any town and Gatorville is 40 miles east of here.
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