Text 36397, 95 rader
Skriven 2010-04-03 00:03:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: Chicken etc 998
===========================
 -=> On 04-02-10  11:50,  Michael Loo <=-
 -=> spoke to Dave Sacerdote about Chicken etc 998 <=-

 ML> Backs are the funnest part of the chicken. The skin, with its
 ML> layer of fat underneath, crisps up wonderfully and renders out
 ML> lots of lovely cooking grease (if you don't burn it). Then you
 ML> can use that fat to fry the back parts in, or you can just dump
 ML> them in the oven for a while. The oyster and the kidneys are the
 ML> best part of the bird, with all the tiny bits of flesh being
 ML> tender and tasty. The shoulder bones have mighty good eatin'
 ML> attached to them, and the ribs are fun to mess around with.

I agree.  The backs are underrated (although they are starting to fetch
a moderate price in the market when offered).   As I have said before,
when my mother fried chicken, I went for the two backs and the neck
first.  Lots of crunchy bits on all of them, and the oyster and kidney
on the rear back.  If the tail is left on, that is a welcome bonus.
When we get a roasted chicken from BJs, I do the same sort of thing.  I
will debone the chicken and put the bones into a crock pot.  Gail adds a
little water, some veggies and starts it stewing.  I begin the meal with
the backs (no neck on those chickens).  Then finish off with some of the
other bits of meat.  The knawed bones go into the crock pot.  After
several hours, that turns into a pretty good broth -- ready to freeze
and use for gravy the next time we get a chicken.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Onion Bhajiyas (Onion Fritters) - CIC
 Categories: Side dish, Indian, Onion, Fritter, Appetizers
      Yield: 6 Servings
 
  1 1/2 c  Besan (lentil or chickpea
           - flour)
      1 ts Salt or to taste
      1 pn Baking soda
      1 tb Rice; ground
      2 ts Ground cumin
      2 ts Ground coriander
    1/2 ts To 1 tsp chili powder
      1 ea To 2 fresh green chili
           -peppers; finely chopped,
           -(seeded for milder flavor)
      2 lg Onions; sliced into half
           -rings and separated
      1 c  ;(scant) water
           Oil for deep frying
 
  :    Sieve the besan and add the salt, bicarbonate of soda, ground
  rice, cumin, coriander, chili powder and green chili peppers; mix
  well.
  
  :    Now add the onions and mix thoroughly.
  
  :    Gradually add the water and keep mixing until a soft but thick
  batter
  is formed and the onions are thoroughly coated with this batter.
  
  :    Heat the oil over medium heat *(it is important to heat the oil
  to the correct temperature - 300 F to 350 F).  To test this take a
  tiny amount of the batter, about the size of a pea and drop it in the
  oil. If it floats up to the surface immediately but without turning
  brown, the oil is at the correct temperature.
  
  :    Put in as many small amounts (about half a tablespoon each) of
  the onion/batter mix as the pan will hold in a single layer.  Don't
  fry too many fritters at once as this will result in the outsides
  overcooking while the insides remain uncooked.
  
  :    Reduce the heat to low as the fritters need to be fried over a
  gentle heat to ensure that the batter at the center stays soft, while
  the outside turns golden brown and crisp.  This should take about 10
  to 12 minutes for each batch.
  
  :    Drain the fritters on paper towels.
  
  :    Preparation takes 15 to 20 minutes, cooking takes 45 to 50
  minutes.
  
  :    Serve on their own with drinks or with a selection of chutneys as
  an appetizer.  Suitable for freezing.
  _The Complete Indian Cookbook_  Mridula Baljekar, 1993.
  Smithmark/CLB. ISBN 0-8317-1487-5.  Typos by Jeff Pruett.
  
  From: Phillip Waters                  Date: 09-07-97
  Cooking
 
MMMMM


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