Text 18784, 62 rader
Skriven 2007-08-09 22:37:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Chicken skin
========================
-=> Quoting Dave Sacerdote to Jim Weller <=-

 JW> The main factor is temperature. If you finish the chicken at 450 F
 JW> for a bit in the smoker, the oven or on a grill, the skin will crisp
 JW> up nicely.

 DS> But that doesn't explain why a rack of chickens on a rotisserie,
 DS> cooking just inches from a gas flame, doesn't crisp up.  Surely that
 DS> flame is hotter than 450 F.

No it doesn't. I guess the gas flame's moisture is a contributing
factor too.

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

      Title: Royal Castle Fried Chicken
 Categories: Chicken, Caribbean
      Yield: 6 servings

      1    Chicken, cut up into 6
    Pieces
      1    Bottle habanero hot sauce,
    Or more to taste
      2 tb Water
      1    Egg, beaten
    Flour for dredging
    Oil for frying (soy or
    Canola)

  This marinated chicken is available all over Trinidad at the Royal
  Castle restaurants, and we've duplicated here for people not able
  to visit Trinidad. Marie Permenter serves it with a sweet coleslaw
  and french fries (called "chips," of course). We munched on it
  while driving all over Trinidad.

  Arrange the chicken in a glass baking dish and pour the hot sauce
  over it. Sprinkle the water over the top and marinate the chicken
  overnight in the refrigerator. Remove the chicken from the
  marinade and let in drain in a colander. Dip the pieces in the egg
  and then place them in a large plastic bag filled with the flour.
  Shake the bag to coat all the pieces, and then fry them in the
  oil, saving the breasts until last since they will take less time.
  The legs and thighs will take about 8 minutes per side. Do not
  crowd the chicken, and fry it in two batches if necessary. Drain
  the chicken on paper towels and serve immediately with additional
  habanero Sauce.

  Heat Scale: Medium
  From: Fiery-Foods.Com

MMMMM



Cheers

YK Jim


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