Rural Missouri - March 2012 - (Page 26)

H E A R T H & H O M E Rule the Roost Delicious recipes for the world’s most popular bird by Heather Berry hberry@ruralmissouri.coop page design by Megan Schibi roiled, fried, baked, battered — it doesn’t really matter how you prepare chicken because the versatile bird tastes good nearly any way it’s cooked. High in protein and low in fat and cholesterol, it’s also a healthy option for everyone to enjoy. When dealing with chicken, there are three things to keep in mind: 1) keep it cold, 2) keep it clean, and 3) get it done. Store raw chicken in the coldest part of your refrigerator and use it within two days, or freeze any portion that won’t be used right away. Rinse chicken with cold water and pat dry with paper towels before cooking, making sure to thoroughly clean all surfaces and utensils after handling raw poultry. When it gets down to the actual cooking, the only way to truly see if chicken is done is to use a meat thermometer. Just because the juice runs clear doesn’t mean the chicken is done. Chicken should reach 165 degrees before it can be considered fully cooked. Don’t be afraid to mix it up a little when preparing some of your old standard bird recipes. Like chicken Parmesan and white sauce? Mix a little Alfredo sauce into your marinara. Like chicken cordon bleu but not ham? Why not stuff the chicken with smoked turkey and mild cheddar instead of ham and Swiss? Experiment and come up with a new family favorite. B Easy Chicken Parmesan Buttermilk Fried Chicken Buttermilk Fried Chicken 3-pound fryer chicken, cut into pieces 2 cups buttermilk (can substitute plain yogurt) 1 large onion, sliced 1 teaspoon dried parsley 1 teaspoon dried tarragon 1 teaspoon dried thyme 1/2 teaspoon paprika 1/2 teaspoon cayenne pepper 2 cups flour 1/2 teaspoon garlic salt 1/2 teaspoon onion salt Salt and pepper to taste 2 cups canola or peanut oil Soak fryer chicken overnight (or at least 8 hours) in buttermilk with onions, parsley, tarragon, thyme, paprika and cayenne pepper. When ready to prepare chicken, drain well in a colander. Some herbs will stay on chicken and that’s fine. In a large paper or plastic bag, shake to combine flour with garlic salt, onion salt and additional salt and pepper to taste; set aside. Next, heat oil in a large, heavy-bottomed skillet on medium-high heat until a drop of water hitting oil starts to sizzle. However, you don’t want the oil to smoke. Place chicken pieces in bag with flour and shake until thoroughly coated. Add chicken to hot pan and fry on one side for 12 to 15 minutes, until golden brown. Use tongs to turn the pieces and fry for additional 10 minutes, again until golden brown and chicken reaches an internal temperature of 165 degrees. Use tongs to remove chicken from skillet. Place fried chicken on paper towel-lined cookie sheet or platter to allow excess oil to drain. Add more salt and pepper to taste if desired. Fryer chickens are sometimes called broiler chickens. They’re usually tender and juicy because they’re young. 26 WWW.RURALMISSOURI.COOP http://WWW.RURALMISSOURI.COOP

Table of Contents for the Digital Edition of Rural Missouri - March 2012

Rural Missouri - March 2012
Contents
Comments
Columns
Stickin’ to it
Outdoors
Out of the Way Eats
Spending to save
Just vault
Guarding the honeybee
Hearth and Home
Callaway’s kingdom dinner
News Briefs
Around Missouri
Marketplace
The comical curator
Neighbors
Just4Kids

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