Text 1982, 153 rader
Skriven 2010-09-23 19:43:58 av Sean Dennis (1:18/200)
   Kommentar till text 1943 av Dave Drum (45795.cooking)
Ärende: Chooken Joints
======================
Hi, Dave-

 DD> 1. Popeyes Chicken and Biscuits

Popeye's is good eats.  I miss having their chicken...nearest one to
us is probably points south and definitely in Atlanta.

 DD> 2. Lee's Famous Recipe
 DD> 3. Browns' Fried Chicken (used to be huge around here. May be totally
 DD>    out of business)
 DD> 4. Chickie's Chicken Ranch (local to me)

These three I've not heard of.

 DD> 5. Kentucky Fried Colonel

Did you hear that KFC is trying to "refresh" their brand image?  Seems
kids these days think that the dear Colonel is just a made-up figure
for advertising.  Sad.

 DD> 6. Hardee's (Roy Rogers recipe)

I've not tried their fried chicken.

 DD> 7. Bojangles
 DD> 8. Church's Fried Chicken

Yeah, both of those aren't on my "must-go" places to eat.

 DD> But, fresh oil, a clean place, etc. probably help it out.
 DD> Something that seems sadly lacking at all the Church's Chicken
 DD> places I have braved.

I tried Church's once (they were across the street from me when I
lived in Douglasville, Georgia) and I got sick from the ancient oil
they used to cook my chicken in.  As someone who's spent more than his
fair share of time in fast food eateries, I'm /really/ particular
about the oil.  In fact, if I'm gonna order fries, I'll ask how old
the oil is and if it's over two days old, I pass on them.  Nothing
like rancid oil to make my GERD come alive...

Here's a little recipe for chicken that does it justice (and
interestingly enough, it was posted on my birthday back in 1992...I
was...18 then.  20 years ago?  Can't be!):

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

      Title: Queen Ida's Chicken & Sausage Gumbo
 Categories: Ceideburg, Sausage, Cajun, Stews, Chicken
      Yield: 5 Servings

     48 oz Chicken broth
  6 1/2 c  Water (see note)
  3 1/2    Chicken *
           Stalks of 1 bunch parsley,
           -chopped
    1/4 md Yellow onion
      1 tb Salt, or to taste
      1 tb Cayenne
  1 1/2 ts Black pepper
           Oil
      1 c  To 1 1/4 cups roux, at room
           -temperature
  1 1/2 lb Smoked sausages or smoked
           -links **
      1 c  Chopped parley leaves
    3/4 c  Chopped green onions
    1/2 c  Chopped celery
           About 1 1/2 teaspoons file
           -powder
           Cooked rice (about 8 cups)

  * cut into serving pieces, with neck and upper back separated **
  (spicy or mild), cut into 1/2-inch slices

  The amount of roux needed to thicken this gumbo will vary with the
  type of chicken used, since some of the liquid will evaporate during
  the long cooking needed with a stewing hen or a large roaster. If
  using small frier pieces that cook quickly, use 1 1/4 cup roux; if
  using a larger or tougher chicken, use just 1 cup. For the richest
  flavor, start the stock cooking first, and let it simmer while you
  measure and cut up the other ingredients.

  Bring chicken broth and the water to a boil in a large stockpot. Add
  the neck and back (and wingtips, heart, gizzard and feet, if
  desired), the parsley stalks and the yellow onion. Return to a boil;
  skim, reduce heat, and simmer while preparing other ingredients.

  Mix together the salt, cayenne and black pepper, and season the
  remaining chicken pieces on both sides with the mixture (reserving
  any extra seasoning).

  Film a large skillet with oil and, over high heat, lightly saute the
  chicken pieces on both sides just until they begin to color. (Or,
you can broil chicken briefly, about 5 minutes per side, turning
once.) Do not totally brown the chicken; cook it only long enough to
tighten the meat and seal in the juices. Reserve chicken pieces. (Add
any juice from the bottom of the broiling pan to the stock.)

  Return stock to a boil, remove from heat and, stirring strongly,
blend in a large spoonful of the room-temperature roux. Return pot to
  low heat so the liquid bubbles gently but does not boil, and
gradually stir in the remaining roux, a little at a time, until the
liquid thickens slightly. This process will take 5 to 10 minutes.

  Add sausages and parley to the stock and simmer, uncovered, for 20
to 30    minutes.

  Drop the chicken pieces carefully into the stock, add any reserved
seasonings, and simmer uncovered, stirring occasionally, for 20 to 30
  minutes.  Adjust heat to maintain a steady simmer; DO NOT BOIL.

  Add green onions and celery and continue to simmer until chicken is
  cooked through but not yet falling off the bone (about 15 minutes
longer for a fryer, 1 hour longer if using a tough stewing hen). As
chicken simmers, tilt the pot and, using a large metal spoon, skim
excess fat from the surface of the broth.  Taste carefully and correct
seasonings if needed. Remove any chicken parts you don't want to serve
(such as feet, neck, upper back).  [Do NOT remove if you're gonna
serve it to ME... S.C.] If liquid has gotten too thick (it should not
be as thick as a stew), stir in a little more broth or water and
simmer briefly to blend flavors. Serve gumbo hot over a mound of rice.

  NOTE:  if there is no time to simmer the neck and back, replace
water with a light (uncondensed) chicken broth.

  Serves 5 or 6.

  GUMBO FILE:

  Sprinkle about 1/4 teaspoon file power into each person's empty
gumbo bowl, then spoon in the gumbo and rice and stir together.

  CHICKEN OKRA GUMBO:

  Wash 1 pound okra, trim off the heads and tough tails, and cut into
  1/4-inch slices.  Make gumbo as above, but decrease roux to 2/3 cup.
  Once the roux has been stirred into the liquid, add all the okra at
  once. (Gumbo liquid will suddenly become much thicker.) Proceed as
  above, cooking the gumbo for at least 45 minutes after adding the
  okra, or until okra is very tender.  Although gumbos combining both
  okra and file powder are rare, file powder may be sprinkled into the
  gumbo bowls if desired.

  Posted by Stephen Ceideberg; August 27 1992.

MMMMM

Later,
Sean

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