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Archive for October, 2009

Southern Fried Chicken Sunday Dinner

{{Herself Sez: This is a lovely dinner that my little Grandmomma made on most of the Sundays when I was growing up. It was (and remains) one of my very favorite meals. The Ol’ Curmudgeon does NOT like chicken (or duck, or turkey – he does, however, like fresh quail, deep fried and served hot), so I’m going to provide most of the recipes for this one.}}

Menu
Fried Chicken
Rice
Gravy
Green Beans
*Cobbler

* Check out the Ol’ Curmudgeon’s Cobbler recipes, and pick your favorite. I REALLY like blackberry the best, but I don’t turn down any cobbler that is well cooked.

Amounts: Enough for the number of people you will be serving:
1 c uncooked rice per two people
1 c uncooked green beans per two people
1-2 pieces of cut up chicken per person
1/2 c cobbler per person

Green Beans

My little grandmomma used canned beans in the winter and fresh beans in the summer. She would sit with a bowl in her lap and a newspaper on the floor. She’d snap off the ends of each bean and carefully destring as the snapped it into pieces. Strings and ends were dropped on the paper to be wrapped up carefully and thrown away.

If using fresh beans, cook, in very lightly salted water to cover all the beans. Bring to boil then cover and reduce to simmer. Cook for about 1 hour. If desired, a very small piece of salt pork may be used instead of the salt. We often use a slice of hog jowl – makes the beans sooo sweet! (If using frozen green beans, reduce time to about 30 minutes.)

Figure the time against the rice and the chicken so they all come out ready together.

Rice

Cook according to directions on the rice package. My little grandmomma used to cook rice in a double boiler. The rice we have now doesn’t do well in a double boiler. You will have to figure the time against the time for the chicken.

Fried Chicken

3 Tbs Crisco per piece of chicken in frying pan, heat to about 350 deg. That’s when a drip of water not only sizzles, but skips across the top of the oil. Don’t let it get too hot, nor too cool.

Pat pieces of chicken dry with paper towels. Dip in seasoned flour (salted and peppered). Dip in egg / milk wash (1 egg per cup of milk, well beaten together). Redip in seasoned flour.

Gently place chicken pieces in frying pan. Allow to cook on one side, then turn and cook on other side. Takes about 5-8 minutes per side, depending on how thick the chicken is. Don’t let the coating burn. Cook long enough that the juices no longer run pink when pierced with a fork.

Remove from skillet and drain on paper towelling.

Gravy

After the chicken is cooked and is draining, pour off all but 3 Tbs of oil from the chicken. Scrape up all the bits from the bottom of the skillet so they will incorporate into the gravy. Add 3 Tbs flour to the skillet and stir well to mix. Heat gently until light tan. You’ve just made a roux. Turn off heat.

Heat 1 c milk until steaming, but not boiling. Turn heat on to low under the skillet again and restir the roux, then slowly add the warm milk, stirring vigorously to mix the roux and the milk. Once the roux and milk are well mixed, add salt and pepper to taste. Continue to heat and stir. Don’t rush the process. The milk will gradually thicken. Once it’s thickened, thin with additional warm milk as desired for the consistency you prefer.

Put the cobbler you made the day before in the oven at about 250deg F.

Serve the plates.

By the time people have finished eating, the cobbler should be ready. Serve with whipped cream or ice cream on top if desired. If using whipped cream, flavor it with a little vanilla – yummy!

It takes a few times to get all the dishes to come out right at the right time. Don’t be afraid to experiment and fail. It happens. It took Julia Child about 35 tries to get her mayonnaise to come out to her taste. Most of her dishes made on TV had something “wrong” with them. So persevere!

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