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Culinary herbs; their cultivation, harvesting, curing and by Kains, Maurice Grenville

By Kains, Maurice Grenville

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Sample text

In a large cast-iron skillet, heat the shortening over medium heat to 350°F. It should be 1½ inches deep when melted. Prepare two rimmed baking sheets with a wire rack on each pan (one will be for the floured pieces and one for the fried chicken). Working with half of the chicken at a time, dredge the pieces in the flour. Gather the open end of the bag to close and shake vigorously to coat all the meat with flour. Transfer the pieces from the bag to one of the prepared baking sheets. Carefully place the floured chicken in the hot oil.

Stir in the melted butter. Preheat and oil a Belgian-style waffle iron. Cook the batter, in batches, until golden. Cooking times will vary depending on waffle maker. CHICKEN LUXURIOUS Chicken doesn’t get any more lavish than this version, brined in heavy cream and fried in rich, decadent duck fat. So I say, save up to spend away on this rich and well-appointed fried delicacy. If you really want to take things to the next level, sprinkle some truffle salt over the top just before serving. The breading on this bird has a golden, almost buttery taste.

Keep in mind that the more moisture in a food or batter to be fried, the more splattering that will occur. Do not fry with flammable items near the fryer. Towels, pot holders, and stray aprons should be put away. Use common sense. FATS FOR FRYING You can fry chicken in many different types of fats, but below I’ve listed the various types that are called for in the recipes in this book. Oils Vegetable, canola, corn, peanut, pure olive, and other liquid oils are easy to measure and generally good for frying.

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