eBabble

Using All The Chicken

Posted by in Food

I had an event at church this past weekend where I had to provide the main dish for sixty people.  I was looking to do this as cheaply as possible while still supplying a great meal.  A local store where I like to get deals had chicken thighs, backs attached, for $0.69 a pound so I picked up twenty pounds. First step was to break the thighs down.  They were on sale and had backs attached so that meant two things: lots of skin and bone I didn’t want in…read more

Rendering Chicken Fat

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Over the weekend I made a chicken dish with bone on thighs, backs attached.  It was $0.89 a pound so I purchased fifteen pieces.  After I tried to brown the first five pieces the skin fell apart so I removed the skin from the remaining ten pieces.  It was a decent pile of skin and I hate to waste anything so I decided to render the chicken skins to get chicken fat.  The process is simple: put the skins and trimmed fat in a pot on as low as it…read more

Schnitzel

Posted by in Food

I love schnitzel.  Thinly sliced pork, chicken or veal that’s pounded thin, coated in flour, egg and bread crumbs, fried golden and crispy.  Served hot with a squeeze of lemon or room temperature on a sandwich, I can’t decide which is better.  I always make too much so the leftover schnitzel can be enjoyed in a sandwich. It’s fairly easy to prepare but at times seems labour intensive.  I prefer pork loin for my schnitzel since it’s fairly cheap and has more taste than chicken breast.  Get a piece of pork…read more

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Fried Chicken

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For the past few weeks I had a strong desire for fried chicken.  The quick fix would be a trip to KFC but I wanted to make it myself.  I had a few whole breasts in my freezer so they came out and each breast was cut in half, giving me eight pieces total. The traditional method is to soak the chicken in buttermilk, then coat in seasoned flour and fry.  I don’t think buttermilk helps tenderize the meat: buttermilk was far different when fried chicken recipes were created centuries…read more

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Chicken Confit

Posted by in Food

Delving further into Charcuterie I had been thinking about confit: slow cooking meat in a fat at low temperature.  Traditionally it’s done with duck legs in duck fat but I had neither so I used what I had: a big container of bacon fat and chicken legs. For years I’ve been saving my leftover bacon fat (grease if you will) for no apparent reason other than it might come in handy.   Well, when I was younger I used it for my Krafter Dinner instead of butter but that was about…read more

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