Archived posting to the Leica Users Group, 2006/09/30
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]In a message dated 9/30/2006 9:38:56 A.M. Central Daylight Time, drodgers@casefarms.com writes: http://www.sonc.com/poultry.htm Rhode Island Reds? Or maybe a variety of Bantam. How well do you know your chicken breeds? -------------------------------- I know much more about killing, cooking and eating chickens than I do about their breeds. My Mom was reared on a farm in rural North Louisiana, and I would spend summers there. My favorite trick was to come back from the fields from working with my grandfather, and telling my Gram-ma that Paw-paw said to "kill us a fried chicken." She would grumble, put a pot of hot water on a fire outside, and we'd go stalk a victim. She was a pretty good sized woman, and she'd grab one, and give it a couple of flips with her wrist, and it would be flopping around. We dip it into the hot water, pluck it and clean it, then go in and fry it up. There was no breading, just flour and salt and pepper fried slowly in a black skillet in a half-inch of melted lard. Surprisingly, chicken cooked this way is very tender and not at all greasy. I think too that true free ranging chickens like those had far less fat than the ones we usually buy in groceries today. The supermarket here occasionally has "natural" chickens, and although pricey, seem to lose less weight in cooking than the mass produced versions. My favorite way of cooking them now is to butterfly it whole, and bake it slowly with just salt, pepper and garlic powder on a bed of sliced onions, having drizzled some EVOO over it. Next comes okra chicken gumbo. I'm not too high on Popeye's or KFC, because both seem to be mostly about the coatings, and by the time you get to the chicken, it is pretty bland. I always wondered how Popeye's would be with their spices and fried straight without the batter. Oh, yeah, you had a question. I think it must have been a Red, because he stood about 18 inches tall. My grandmother usually kept a few "banties," mostly for the curiosity I think. Regards, Sonny http://www.sonc.com Natchitoches, Louisiana Oldest continuous settlement in La Louisiane ?galit?, libert?, crawfish