rachel Posted July 14, 2004 Report Share Posted July 14, 2004 One name for it is, believe it or not, "Beer in the Butt Chicken".... It's quite tasty. Quote Link to comment Share on other sites More sharing options...
couw Posted July 14, 2004 Report Share Posted July 14, 2004 I knew I shouldm't have asked.... Quote Link to comment Share on other sites More sharing options...
Jazzmoose Posted July 14, 2004 Report Share Posted July 14, 2004 Does it work with real beer as well? Quote Link to comment Share on other sites More sharing options...
Son-of-a-Weizen Posted July 14, 2004 Report Share Posted July 14, 2004 (edited) One name for it is, believe it or not, "Beer in the Butt Chicken".... It's quite tasty. There ya go Rachel...that's the ticket! I think the 16 oz can works best w/a larger bird....been using Henninger Pils and also the Guiness draft cans. I like the idea of placing lemon slices beneath the skin....have to try that. Edited July 14, 2004 by Son-of-a-Weizen Quote Link to comment Share on other sites More sharing options...
JSngry Posted July 14, 2004 Report Share Posted July 14, 2004 Beleive me when I tell you that the secret to fried chicken, fish, etc, is having a deep-fryer. It gets the oil hot enough that submersion in it gives you that really crisp exterior/really tender interior delectable dichotomy of deliciosity that pan frying is just not capable of. I got family back in the Piney woods who regularly have fish frys (every time the freezer gets full of their catches, which is about every few weeks or so, it seems), and these cats got bigass cast iron KETTLES that they fry in. No need to go there unless you want to be there, but the principle is the same - deep frying is the right way to do it. Quote Link to comment Share on other sites More sharing options...
brownie Posted July 14, 2004 Report Share Posted July 14, 2004 Not fried - and certainly not KFC-approved - but finger-licking good: http://www.shaboomskitchen.com/archives/fo...sechickvin.html Tasted and enjoyed at Paul Bocuse restaurant years ago... Quote Link to comment Share on other sites More sharing options...
frank m Posted July 14, 2004 Report Share Posted July 14, 2004 The most IMPORTANT thing in frying chicken is not to listen to anyones recipe who isn't from the south---the deeper the South- the better. I've been there enough to know that northern fried chicken is not to be compared in quality to southern. I confess I don't know how they do it- but they do. Quote Link to comment Share on other sites More sharing options...
Jazzmoose Posted July 14, 2004 Report Share Posted July 14, 2004 Frank's right; y'all listen up now! Quote Link to comment Share on other sites More sharing options...
PHILLYQ Posted July 14, 2004 Report Share Posted July 14, 2004 Not fried - and certainly not KFC-approved - but finger-licking good: http://www.shaboomskitchen.com/archives/fo...sechickvin.html Tasted and enjoyed at Paul Bocuse restaurant years ago... There is a Filipino dish called 'Chicken Adobo' that involves boiling the chicken in a mixture of vinegar, soy sauce, and garlic(I'm going right on memory here, the cookbooks are upstairs). Afetr boiling, you broil it for a few minutes to get crsipy skin, and boil down the liquid to make a dipping sauce. It's verrrrry tangy and sharp. Quote Link to comment Share on other sites More sharing options...
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