How can I have a crispy and juicy chicken without blood?!
Everytime I fry my chicken there's blood on it!. I don't want to boil it because it becomes dry!.Www@FoodAQ@Com
Answers:
brine it in salt water!.!.!.!.that will tenderize and help the chicken stay moist but pull away the blood!.
I've used this from recipezaar:
1 gallon cold water
1/2 cup kosher salt (reduce to 1/4 cup if using regular table salt!.)
2/3 cup light brown sugar
Directions
1Mix brine together well with a whisk!.
2Place 1 whole chicken (thawed or frozen- you may also use chicken parts!.) in brine for 2 hours up to over night!. Cover and store in the refrigerator!.
3Remove chicken from brine and rinse chicken well!. You are now ready to make a tender juicy chicken dish of your choosing!.
PS brining is also great for pork, which tends to be too dry as well!.Www@FoodAQ@Com
I've used this from recipezaar:
1 gallon cold water
1/2 cup kosher salt (reduce to 1/4 cup if using regular table salt!.)
2/3 cup light brown sugar
Directions
1Mix brine together well with a whisk!.
2Place 1 whole chicken (thawed or frozen- you may also use chicken parts!.) in brine for 2 hours up to over night!. Cover and store in the refrigerator!.
3Remove chicken from brine and rinse chicken well!. You are now ready to make a tender juicy chicken dish of your choosing!.
PS brining is also great for pork, which tends to be too dry as well!.Www@FoodAQ@Com
Fried Chicken Recipe courtesy Tyler Florence
Show: Tyler's Ultimate
Episode: Ultimate Fried Chicken
1 (3 to 4 pound) chicken, cut up into 10 pieces
Kosher salt
3 cups all-purpose flour
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons sweet paprika
2 teaspoons cayenne
Freshly ground black pepper
1 quart buttermilk
2 tablespoons hot chili sauce (recommended: Srirachi)
Peanut oil, for frying
1/4 bunch fresh thyme
3 big sprigs fresh rosemary
1/4 bunch fresh sage
1/2 head garlic, smashed, husk still attached
Lemon wedges, for serving
Put the chicken pieces into a large bowl!. Cover the chicken with water by 1 inch; add 1 tablespoon of salt for each quart of water used!. Cover and refrigerate at least 2 hours or overnight!.
In a large shallow platter, mix the flour, garlic powder, onion powder, paprika, and cayenne until well blended; season generously with salt and pepper!. In another platter combine the buttermilk and hot sauce with a fork and season with salt and pepper!.
Drain the chicken and pat it dry!. Dredge the pieces, a few at a time, in the flour mixture,
then dip them into the buttermilk; dredge them again in the seasoned flour!. Set aside and let the chicken rest while you prepare the oil!.
Put about 3 inches of oil into a large deep pot; it should not come up more than half way!. Add the thyme, rosemary, sage, and garlic to the cool oil and heat over medium-high heat until the oil registers 350 to 365 degrees F on one of those clip-on deep-fry thermometers!. The herbs and garlic will perfume the oil with their flavor as the oil comes up to temperature!.
Once the oil has reached 350 to 365 degrees F, working in batches, carefully add the chicken pieces 3 or 4 at a time!. Fry, turning the pieces once, until golden brown and cooked through, about 12 minutes!. Total cooking time should be about 30 minutes!. When the chicken is done, take a big skimmer and remove the chicken pieces and herbs from the pot, shaking off as much oil as you can, and lay it on a tea towel or brown paper bag to soak up the oil!. Sprinkle all over with more salt and a dusting of cracked black pepper!. Repeat with the remaining chicken pieces!. Once all the chicken is fried, scatter the fried herbs and garlic over the top!. Serve hot, with big lemon wedges!.Www@FoodAQ@Com
Show: Tyler's Ultimate
Episode: Ultimate Fried Chicken
1 (3 to 4 pound) chicken, cut up into 10 pieces
Kosher salt
3 cups all-purpose flour
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons sweet paprika
2 teaspoons cayenne
Freshly ground black pepper
1 quart buttermilk
2 tablespoons hot chili sauce (recommended: Srirachi)
Peanut oil, for frying
1/4 bunch fresh thyme
3 big sprigs fresh rosemary
1/4 bunch fresh sage
1/2 head garlic, smashed, husk still attached
Lemon wedges, for serving
Put the chicken pieces into a large bowl!. Cover the chicken with water by 1 inch; add 1 tablespoon of salt for each quart of water used!. Cover and refrigerate at least 2 hours or overnight!.
In a large shallow platter, mix the flour, garlic powder, onion powder, paprika, and cayenne until well blended; season generously with salt and pepper!. In another platter combine the buttermilk and hot sauce with a fork and season with salt and pepper!.
Drain the chicken and pat it dry!. Dredge the pieces, a few at a time, in the flour mixture,
then dip them into the buttermilk; dredge them again in the seasoned flour!. Set aside and let the chicken rest while you prepare the oil!.
Put about 3 inches of oil into a large deep pot; it should not come up more than half way!. Add the thyme, rosemary, sage, and garlic to the cool oil and heat over medium-high heat until the oil registers 350 to 365 degrees F on one of those clip-on deep-fry thermometers!. The herbs and garlic will perfume the oil with their flavor as the oil comes up to temperature!.
Once the oil has reached 350 to 365 degrees F, working in batches, carefully add the chicken pieces 3 or 4 at a time!. Fry, turning the pieces once, until golden brown and cooked through, about 12 minutes!. Total cooking time should be about 30 minutes!. When the chicken is done, take a big skimmer and remove the chicken pieces and herbs from the pot, shaking off as much oil as you can, and lay it on a tea towel or brown paper bag to soak up the oil!. Sprinkle all over with more salt and a dusting of cracked black pepper!. Repeat with the remaining chicken pieces!. Once all the chicken is fried, scatter the fried herbs and garlic over the top!. Serve hot, with big lemon wedges!.Www@FoodAQ@Com
Boil it!.
1 gallon of water in a pot!.
Add chopped onions, garlic and seasonings of your choice to the water and bring to a boil!.
Skin the chicken in the meantime either in pieces or whole it does not matter as long as the everything is submerged!.
Place the chicken into the boiling seasoned water with the lid on the pot !. Return to a boil!. Then SHUT OFF the stove!. Yes, OFF!. Let the chicken sit in the water for 1 hour!. Drain!. Slice!. Perfect chicken everytime!. No Blood and it is ever so moist and tender!. Great for salads or sandwiches!.Www@FoodAQ@Com
1 gallon of water in a pot!.
Add chopped onions, garlic and seasonings of your choice to the water and bring to a boil!.
Skin the chicken in the meantime either in pieces or whole it does not matter as long as the everything is submerged!.
Place the chicken into the boiling seasoned water with the lid on the pot !. Return to a boil!. Then SHUT OFF the stove!. Yes, OFF!. Let the chicken sit in the water for 1 hour!. Drain!. Slice!. Perfect chicken everytime!. No Blood and it is ever so moist and tender!. Great for salads or sandwiches!.Www@FoodAQ@Com
Rist -- Try the method that "suz 225" gave
you!. I have used this method for a number of years it works on whole or cut up chicken,
Turkey, wild game, pork buts, fresh hams, and beef briskets!. It is very good for the leg parts of the chicken which seemes to be the biggest problem for blood oozing out
while cooking!. I let the meat sit in the brine over night refrigerated!. Be sure to rinse well and go light on the salt when sesoning
the meat for cooking!. Be sure to try this method on your next turkey it is so moist and tender you will love it!.
Good luck with the chicken!. jim bWww@FoodAQ@Com
you!. I have used this method for a number of years it works on whole or cut up chicken,
Turkey, wild game, pork buts, fresh hams, and beef briskets!. It is very good for the leg parts of the chicken which seemes to be the biggest problem for blood oozing out
while cooking!. I let the meat sit in the brine over night refrigerated!. Be sure to rinse well and go light on the salt when sesoning
the meat for cooking!. Be sure to try this method on your next turkey it is so moist and tender you will love it!.
Good luck with the chicken!. jim bWww@FoodAQ@Com
You are cooking with your heat to high!
Heat peanut oil to 360 in a deep skillet or fryer!. I am talking a whole chicken cut up or large pieces!. If the chicken pieces are smaller then reduce to 4 min!. per side then put in oven 10 min!.!.
Salt & pepper chicken(red pepper if you like it spicey)!. 2 eggs beaten, 1/2 cup water with salt pepper, garlic powder and paprika, 2 bowls of seasoned self rising flour(salt, pepper, garlic powder!. Roll chicken in 1st bowl of flour then dip in egg mix then in the second bowl or flour!. Shake off excess!. Put the chicken on a cookie rack and let set for 20 minutes to set the coating!. Now when your grease is already hot, put in aabout 3 or 4 pieces depending on the size of skillet, In other words have enough room so the chicken doesn't touch and can move freely!. Let it reach 360 again, cook 5 minutes per side!. Then place on a cookie rack into a 250 degree oven for 10 minutes while you cook the remaining chicken!. The oven will crisp it up! Make sure before you put the next batch of chickne in the grease it has reached 360 first!!!! This woman is cooking wings but use what ever pieces you choose!. She uses a buttermilk marinade instead of my eggs water, either one is good
http://www!.youtube!.com/watch!?v=kp4DCrp7p!.!.!.
As for boiling you don't really boil it you simmer it, Wash you chicken a whole one or cut cupone, put in a pot and over with cold water, bring to a boil, skim off the foam!. Add salt, pepper, garlic powder, 1 teaspoon of sugar and a chopped onion!. Reduce heat to med low!. Put a lid on it but only 3/4 of the way!. Now simmer for 1 hour or 1 1/2 depending on if its a whole chicken or more!. Now remove from heat, let it set for an hour in front of the fan!. Now take the chicken out and remove bones!. So moist and tender!!!! Use the broth for dumplings, noodles or soup!. You can freeze it for later!. Use the chicken for chicken salad, casseroles or just eat it!!!!!!Www@FoodAQ@Com
Heat peanut oil to 360 in a deep skillet or fryer!. I am talking a whole chicken cut up or large pieces!. If the chicken pieces are smaller then reduce to 4 min!. per side then put in oven 10 min!.!.
Salt & pepper chicken(red pepper if you like it spicey)!. 2 eggs beaten, 1/2 cup water with salt pepper, garlic powder and paprika, 2 bowls of seasoned self rising flour(salt, pepper, garlic powder!. Roll chicken in 1st bowl of flour then dip in egg mix then in the second bowl or flour!. Shake off excess!. Put the chicken on a cookie rack and let set for 20 minutes to set the coating!. Now when your grease is already hot, put in aabout 3 or 4 pieces depending on the size of skillet, In other words have enough room so the chicken doesn't touch and can move freely!. Let it reach 360 again, cook 5 minutes per side!. Then place on a cookie rack into a 250 degree oven for 10 minutes while you cook the remaining chicken!. The oven will crisp it up! Make sure before you put the next batch of chickne in the grease it has reached 360 first!!!! This woman is cooking wings but use what ever pieces you choose!. She uses a buttermilk marinade instead of my eggs water, either one is good
http://www!.youtube!.com/watch!?v=kp4DCrp7p!.!.!.
As for boiling you don't really boil it you simmer it, Wash you chicken a whole one or cut cupone, put in a pot and over with cold water, bring to a boil, skim off the foam!. Add salt, pepper, garlic powder, 1 teaspoon of sugar and a chopped onion!. Reduce heat to med low!. Put a lid on it but only 3/4 of the way!. Now simmer for 1 hour or 1 1/2 depending on if its a whole chicken or more!. Now remove from heat, let it set for an hour in front of the fan!. Now take the chicken out and remove bones!. So moist and tender!!!! Use the broth for dumplings, noodles or soup!. You can freeze it for later!. Use the chicken for chicken salad, casseroles or just eat it!!!!!!Www@FoodAQ@Com
You could buy from a Halal grocer!. The process of making Halal meat includes letting the blood run out of the animal before butchering!. The taste is exactly the same and you can take comfort from the fact that a prayer was said over the animal at the time it was slaughtered!.Www@FoodAQ@Com
Fry it on a lower heat setting!. Takes longer but takes care of the blood!. Blood basically means parts aren't cooked fully!.Www@FoodAQ@Com
maybe u should take the blood out
uhh duhWww@FoodAQ@Com
uhh duhWww@FoodAQ@Com