Tugas X

KFC Fried Chicken Recipe

KFC fried chicken is another feather in the cap of KFC. This recipe is immensely popular with the people with another dishes being served by the KFC. The specialty of the recipe lies in the frying technique used by the KFC people to prepare this recipe. Like other recipes this recipe also makes use of the secret herb combination of the KFC (You can get the information on the secret herbs recipe by going through the article KFC Secret Recipe). To prepare the fried chicken you will require the following ingredients:

1 Chicken cut into serving pieces, trimmed of excess fat.
1 tablespoon curry powder
30 grams secret herb combination
1 tea spoon chopped Estragon
1 tea spoon chopped garden chervil

1 tea spoon chopped chives
1 - 2 cloves of garlic thoroughly minced
1 egg
100 gram all purpose flour
Salt and pepper to taste
And sufficient oil or lard to fill your frying pan to a depth of about ½ inch.

Method
For frying the chicken pieces you will require heavy base frying pan with cover; a large mixing bowl; tongs for handling chicken pieces and a frying thermometer as frying is the essence of this recipe. First of all in the mixing bowl, mix the chicken pieces with salt, pepper, spices, garlic, egg and 2 tablespoons of water. When it is thoroughly mixed, add all purpose flour, with the help of your hands keep mixing until most of the flour is blended evenly with other ingredients and chicken is nicely coated.

Now take oil in the frying pan fill up to a depth of about 1/2 inch and turn heat to medium. If you are using butter for frying, skim any foam as it rises to the surface. Build the temperature of the oil about 365 degrees F (185° C) that can be ascertained with a frying thermometer or by dropping a 2 inch square piece of bread in the hot oil and it should turn golden brown in about 60 seconds.

When the oil is appropriately hot raise heat to high. Slowly add chicken pieces to frying pan and cover it, reduce heat to medium and cook for 7 minutes. Uncover the frying pan, turn chicken pieces and continue to cook uncovered for another 7 minutes. Turn the chicken piece again and cook for about 5 minutes more, turning as necessary to ensure that both sides of chicken piece are golden brown.

Now remove the chicken piece from frying pan and drain the excess oil on paper towels placed on newspaper for additional absorption. Serve the chicken immediately.

_____________________________________________________

Country cooking in the southern United States is a bit of an art form. You won’t find many heart healthy, low cal meals here. Most of the meals are large and include fried foods (even vegetables like fried okra), mounds of mashed potatoes made with milk and butter, warm fresh bread smothered in butter and thick rich gravy made from fried food drippings and grease, flour and milk. One of the favorites in southern style cooking is southern fried chicken.

Just plain old fried chicken is easy enough to make: you just coat the chicken with salted and peppered white flout and fry it in hot oil until it is golden. That tastes pretty good if you don’t overcook it. But if you really want some good fried chicken, southern fried chicken is the way to go, and it doesn’t take that much more time or work.

If you are only frying up a couple pieces of chicken, just cut the recipe down to match the number of pieces. It’s hard to give precise amounts anyway because the size of the chicken parts makes it difficult to tell how many eggs, how much flour and how much salt and pepper to use.

Country Fried Chicken Southern Style

• 1 whole cut up chicken (about 3 pounds)
• 3 to 4 eggs, well beaten
• 3 cups of flour
• 4 to 5 tablespoons of salt
• 3 tablespoons of coarsely ground pepper (add more if you like pepper)
• 4 cups or so of frying oil (vegetable or peanut)

Put the eggs in a bowl big enough to easily hold the largest piece of chicken. You can start with 3 and add another if you need it.

In large bowl or a large plastic bag mix the flour, salt and pepper. There should be enough pepper in the flour that you can see specks of it fairly close together.

Make sure you have rinsed the chicken in cold water before you start putting the coating on.

The first step is to take a piece of chicken and coat it well with flour. Then, coat it with the beaten eggs, and then add another coating of the flour mixture. This double coating gives a nice thick, crispy coating to the chicken after it is fried.

Put the chicken on a rack and let it sit for about 15 minutes before frying. This will help to keep the coating on the chicken while it is frying and being eaten.

While the chicken is waiting on the rack, heat the oil up in a large, heavy frying pan. You don’t want it so hot that it smokes, but you want it pretty hot. Make it hot enough that you can’t hold your hand close to it very long and it sizzles when you put a few drops of water in it.

Add the chicken to the oil and try not to crowd the pieces too close together. Fry it uncovered until the bottom side is golden brown (don’t get it too done). Turn it with tongs and cook until the other side is golden. Remove it to a large platter with a paper towel on it to soak up the grease.

Enjoy this delicious fried chicken with a big pile of mashed potatoes, some biscuits and an ear of boiled corn. Hail to the south!

___________________________________________

		Brined Roast Turkey Recipe Roasting a perfectly moist holiday bird takes attention to detail and a little heavy lifting, but the process isn’t difficult. Just follow the steps below, and be sure to allow the meat to rest for half an hour before carving. Ingredients Serves One Roast Turkey (serves 10-12 with leftovers) 1 10–12-pound brined turkey 1 1/2 teaspoons freshly ground black pepper 4 ounces (1 stick) unsalted butter 1 recipe stuffing Directions Preparing the Bird: 1. One hour before roasting the turkey, remove it from the brine and rinse in cool water. 2. Blot dry inside and out with paper towels. Discard brine. 3. Allow the turkey to rest at room temperature for one hour. Use this time to preheat the oven to 425 degrees F. Adjust oven rack to lowest position necessary to accommodate the turkey. 4. Generously spray a roasting pan and rack with vegetable oil cooking spray.* 5. Lightly sprinkle turkey inside and out with black pepper. 6. Lightly pack the stuffing into the carcass through both openings, leaving enough loose skin at either end to close up the openings. 7. Secure the openings by weaving the skin together with metal poultry skewers. *If you do not want to invest in a roasting pan, use two heavy-duty disposable pans stacked together for extra support. NOTE: To prevent the possible growth of bacteria, never refrigerate a stuffed turkey either before or after roasting. Roasting: 1. Place the stuffed turkey on a rack in the roasting pan, breast-side up. 2. Melt butter in a 2-quart saucepan. 3. Cut a piece of cheesecloth as long as the turkey. Unfold cheesecloth completely, then fold it in half to create a double-layer sheet. 4. Dip cheesecloth into the melted butter. Allow the cloth to completely absorb all the butter. 5. Arrange the soaked double layer of cheesecloth over the surface of the turkey, covering as much of the bird as possible. Drizzle any remaining melted butter onto the cheesecloth. 6. Insert an ovenproof thermometer into the densest part of a thigh, where the thigh meets the carcass, not touching the bone. (This step is optional.) 7. Place turkey into the preheated 425-degree oven and roast for 30 minutes. 8. After 30 minutes, lower heat to 325 degrees. Calculate remaining cooking time as follows: The traditional roasting rule is 15 minutes per pound, plus 30 minutes for the stuffing. For this recipe, perform the above calculation, then subtract 75 minutes for the time the bird has already spent in the oven at high temperature (and to build in a fudge factor). Set a timer. Every half hour or so, peek to be sure the cheesecloth isn't getting too dark. When the cheesecloth becomes very dark brown, remove the turkey from the oven and gently peel the cloth away. Return to the oven and continue roasting. 9. When timer rings, remove the turkey from the oven and check the temperature in thickest part of each thigh. The turkey is done when both thighs register 175 degrees. Be sure to insert the thermometer deep into the thigh where it meets the hip, without touching the bone. If the breast is getting too brown before the thighs are done, cover the breast only with a loose tent of aluminum foil. 10. When the turkey is done, transfer the rack and turkey to a heavy, rimmed baking sheet. 11. Carefully remove and discard the cheesecloth if you haven’t already done so. 12. Tent turkey loosely with foil and let rest in a warm place for 30 minutes while you make the pan gravy. This resting period allows the juices to be absorbed back into the meat. 13. In the turned-off oven, warm a serving platter, a large bowl for stuffing, and a gravy boat or bowl. Serving: 1. At serving time, carve the turkey and place slices on warm platter, slightly overlapping to keep them warm and moist. Remove metal skewers and spoon stuffing into the warm bowl. Reheat gravy, if necessary, and transfer to a warm gravy boat or bowl. 2. Store any leftover gravy, covered, in the refrigerator, and use any remaining turkey broth, carving juices, or water to thin the gravy when you reheat it. NOTE: When you carve the bird, don't be surprised if you detect a very slight pink tinge in the breast meat. As with pink hams, the color is a byproduct of brining. Adapted for Beyond Wonderful from Cooking School Secrets for Real World Cooks by Linda Carucci (Chronicle Books 2005). Preparation time: Not including brining, about 90 minutes of prep time plus 3 to 3 ½ hours roasting time (depends on size of the turkey).