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Talk About the Fried Chicken


snicker
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We need a new forum where we can talk about fried chicken and other southern delicacies. I really love fried chicken and I was glad to hear Blank give a shoutout to all chicken lovers last night.

My personal favorite is spicy dark meat. I don't like the white meat really, except chicken wings are ok if they are extra hot. My favorite side to go along with my fried chicken is a tossup between corn on the cob or coleslaw. anyone else really love fried chicken?

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snicker (12/11/2007)
We need a new forum where we can talk about fried chicken and other southern delicacies. I really love fried chicken and I was glad to hear Blank give a shoutout to all chicken lovers last night.

My personal favorite is spicy dark meat. I don't like the white meat really, except chicken wings are ok if they are extra hot. My favorite side to go along with my fried chicken is a tossup between corn on the cob or coleslaw. anyone else really love fried chicken?

You a-hole, you made me hungry.

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Blank said Chitlins ---- NOT CHICKEN!!!

Fried Chitterlings (Chitlins) and Hog Maws

(More Variations To Come)

In my part of the country, chitterlings come in 10 pound buckets. Hog maws come in smaller packages found in the freezer case. If you can find the larger containers and like the recipe, simply use several times the ingredients to end up with the same percentages. Local supermarkets also carry smaller packages. After cleaning the chitterlings of the fat you will only end up with about half as much volume.

Ingredients:

2 pounds hog maws (pig stomach)

2 pounds chitterlings (pig intestines)

3 quarts water

1 teaspoon salt

1/2 teaspoon red pepper (flakes)

1 medium peeled onion (white or yellow)

The hog maws are the thickest and will therefore take the longest to cook. Rinse them thoroughly as you trim off the excess fat. Put them in a 6 quart pot along with your 3 quarts water, onion, pepper, and salt. Bring them to a boil, then reduce heat to medium and cook for 1 hour 15 minutes.

While maws are cooking, rinse chitterlings thoroughly and trim the extra fat off them. Like most organ meats, they have a lot of fat. Add chitterlings to pot after maws have cooked for 1 hour 15 minutes. Cook another 1 hour 30 minutes or until tender. Add a little extra water if necessary.

Prepare a large cast iron skillet with 1/4 stick of butter. Remove maws and chitterlings from pot and slice. I use to slice them right in the preheated skillet although you can use a cutting board. Then stir with a large metal spoon as you lightly brown them. You can pour out the water from the pot, including the onion. The onion added a little flavor and made them smell nicer while simmering.

A variation on this recipe is to slice the chitterlings and hog maws into pieces as above, but them put them back in the pot with the stock. Again, you can get rid of the onion. Cover the pot and simmer the cut up mixture for another 50 minutes.

If you don't like onion or don't have onion, you can add four or five bay leaves to the mixture instead.. Again, you throw the bay leaves away before frying or cooking down the chitterlings.

By now the hog maws and chitterlings should be thoroughly done and almost falling apart. You can serve them with your favorite side dishes such as greens, maccaroni and cheese, or rice. I actually prefer to eat them by themselves, with several splashes of hot sauce. However, they are fattening and it's tough not to eat too much. So you probably should have a side dish.

Store the leftovers in the refrigerator. Like so many other great soul food dishes, chitlins taste even better after the flavor has soaked in for a few hours. The leftovers won't last long.

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Twinblade (12/11/2007)

You a-hole, you made me hungry.

I made myself hungry too! so then I went downstairs to see if they had any fried chicken in the cafeteria at here at work, but they didnt so I had to settle for some nasty lasagna. **** I want some chicken so bad now. I'm gonna look online and see if there is a Popeye's chicken on my way home from work

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White, Black, Yellow or Brown; if you don't like fried chicken, somethings wrong with you.

As a good side dish, here is a good recipe for garlic mashed potatoes:

2 lb. peeled and diced potatoes

1/2 to 1 head garlic cloves, peeled and mashed

6 tbsp. butter

1/2 to 3/4 cup heavy cream

Cover potatoes with water sufficient to cover in a heavy-bottomed pan. Cover and bring to a boil. Reduce heat slightly and simmer until potatoes are fork-tender.

Drain potatoes and set aside. Return empty pan to heat and add butter, leaving until butter melts. In a separate pan, bring cream or milk to boil (do not allow to curdle; remove from heat immediately when it starts to boil).

Mash the potatoes, beating in the butter and cream , mashed garlic, and salt and pepper, until potatoes are smooth and fluffy.

NOTE: For milder garlic flavor, parboil garlic along with potatoes, then mash with potatoes.

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