Kitchen Witch Wednesday
My kids love fried chicken. We all love fried chicken in our house, but I had to make a few adjustments with the coating when I had to stop eating gluten for health reasons.
If you don’t need to eat gluten-free the absolute best crumb coating is matzo meal. You can generally find this in larger grocery stores or in speciality shops selling Kosher foods and ingredients.
I did a bit of searching to find a gluten-free crumb coating I thought was just as good as the matzo meal. What I have finally settled on using are Rice Crumbs. Several different brands exist, but the one I tend to use is Orgran, Gluten Free All Purpose Rice Crumbs.
GF Fried Chicken
You will need:
1 whole chicken
fat for frying, the absolute best to use for frying chicken is duck or goose fat, but if you can’t find that, use lard or in a pinch a cold pressed vegetable cooking oil
2 whole eggs
salt and pepper
Yes, you can buy chicken which has already been cut up into pieces. You also pay twice as much as you would buying a whole chicken. And you don’t get the carcass at the end to make into chicken stock.
If you happen to have an old-fashioned butcher available, get him to portion up the chicken for you. Most will do this at no extra charge. Remember to keep the center carcass for stock.
How to joint a chicken
This shows almost exactly how I joint a chicken. I’m going to try the trick with the drumsticks!
The wings can either be fried alongside the rest of the chicken, or added to the carcass for stock.
Whisk the eggs in a shallow dish.
Pour about 1 cup rice crumbs onto greaseproof paper (or baking parchment or kitchen paper). Season with a bit of salt and pepper.
This bit gets a bit messy, so if possible use one hand for putting the chicken pieces in the egg and the other for rolling it in the crumbs.
Turn each chicken piece in the egg to cover all sides. Lay in the crumbs and use your dry hand to cover the top with more crumbs. Turn to coat all sides. Do this with all of the chicken.
Heat enough fat in a large skillet to make a 1/2 inch layer.
Heat that until a small amount of the crumb and egg coating dropped in the oil starts to brown immediately.
Add your chicken pieces in a single layer to the hot fat. Leave to cook until browned. Flip each piece over and leave to cook until both sides are browned and the meat is fully cooked. When pressing on the meat, it should have the same amount of give as when you press on on your nose.
Remove the chicken and place on kitchen paper to drain. Keep warm until ready to serve.
I like to serve fried chicken with mashed potatoes and a seasonal green vegetable.
If you don’t want to make stock right away, freeze the carcass. I will often times do this, then combine 2 or three chicken carcasses to make a massive quantity of chicken stock.
Place your bones in a large pot and cover over with water.
Add in a teaspoon of salt, a half dozen whole black peppercorns, a couple carrots broken in half. A whole onion, quartered, a couple garlic cloves, smashed, and a couple celery stalks. Make sure to wash dirt off, but don’t fuss with peeling anything.
Also drop in a handful of fresh parsley, a few springs of thyme, and a couple bay leaves.
Bring this up to a boil, cover and reduce the heat. Leave it at a low simmer for 3 or 4 hours. You should see bubbles coming up every few seconds. The longer you can leave the stock to simmer, the better.Cooking it down slowly and for a long length of time will get every bit of nutritional goodness from the bones. We know we have cooked the stock for an especially good length of time when the bones crumble between our fingers afterwards.
When you’re ready, strain the fluid and save it. This is your stock. You can use it directly, keep it in the fridge for up to 3 days, or freeze it for up to a month.
If I am making up a large batch of stock, I will put the liquid back into the stock pot and continue simmering it until it has reduced down by at least half. When cold, it will solidify. I then freeze the stock in 1 cup portions in freezer bags. Make sure the top is tied up tight.
To use, I dilute it by half. 1 part water to 1 part stock.
Helpful tip: Cut empty milk cartons in half and wash out with water. Freeze the stock in the lower half. You then just need to tear the carton away and recycle it when you take it from the freezer.
Don’t just throw out the solid bits!
Pick through the bones and pull out any bits of meat. Save these to use in a risotto or another dish.
Fatty bits, skin, and cooked up carrots and celery can be fed to your cat or dog. Store in the fridge until your pet is ready to eat. Make sure to remove ALL of the bone, but it’s okay to give your pet the softened cartilage.
I’ve recently seen articles indicating that onion, including cooked onion, in large amounts can cause anaemia in dogs. Eating an entire large onion for instance with a small dog. We have been feeding cooked onion pieces to our dogs for years without problem, but use your own judgement.
Let’s talk about chickens a bit
At a minimum I buy chicken which has been reared free range. I feel quite strongly about this because I object to the conditions in which battery hens are kept.
Ideally the chicken I buy is free range and organic, but costs have to be taken into account, so at most I make sure it is free range, according to standards set by The Soil Association in the UK. Because I spend a bit more on chicken, I make sure to stretch at least 2 meals out of every bird.
- Fried Chicken#1 (mariposaoro.wordpress.com)
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- Classic Vs. Creative: Fried Chicken (RECIPES) (huffingtonpost.com)