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Spring

January 21,2011

Another cold blustery day in the neighborhood. Another snow storm has come, dropped way to much snow and left us in awake of snow drifts and snow clouds every time the wind blows a gust off the barn.
I didnt want to spend much time outside today at all. I have been fighting this cold that keeps getting pasted back and forth around. I am all set I dont want it. Nick finally feels better which is a plus.
 
Well yesterday i was suppose to post a few recipes and I just didnt get to it. So today here it goes. The first one is from my Prairie Home Cooking -Cook Book
 
TAKE-TO-THE-PICNIC FRIED CHICKEN
                    serves 4-6
1 --- 3-4 lb chicken, cut up,with breast cut in half on the bone
Juice of 2 lemons
10 garlic cloves, minced
1 tablespoon salt
1 teaspoon black pepper
1 1/2 qts vegetable oil, for frying
 
FOR THE BREADING
 
3 cups all-purpose flour
1/4 cup granulated garlic
2 tablespoon salt
1/2 tablespoon black pepper
 
 
1. Rinse the chicken pieces well, pat them dry, and place them in a large stainless steel or porcelain bowl.
In a mortar and pestle or in a small bowl, make a paste of the lemon juice, minced garlic salt,pepper and rub the paste over the chicken.
Cover and refrigerate for at least 2 hours.
 
2. Bread the chicken: Combine the flour, granulated garlic and salt,pepper in a paper or plastic bag. Shake the bag to mix up the flavors evenly.
place 1 or 2 pieces of chicken in the bag and shake until well coated with the breading. Repeat until all pieces are coated.
 
3. Heat the oil to a temperature of 350 degrees in a large pan or pot. Fry the chicken pieces, in small batches, turning frequently, until pieces  begin  to float. Remove with slotted spoon and drain it on absorbent paper.
serve hot or at room temperature.
 
 
OLE-FASHION PAN FRIED CHICKEN AND GRAVY
                     serves 4-6
 
FOR THE CHICKEN
 
1 pint of buttermilk
1-----2 1/2 to 3 lb chicken, cut up, with breast cut in half on the bone, or 6 chicken breast
1 cup all purpose flour
2 teaspoon salt
2 teaspoon black pepper
1/2 cup lard or vegetable oil
 
FOR THE GRAVY
 
1/4  to 1/2 cup all purpose flour
1/2 cup milk
Salt and Pepper to taste
 
 
 
 
1. Pour the buttermilk in to a bowl, add the chicken pieces, and toss gently til well coated.
Marinate the chicken, covered  in the refrigerator for 1 hr over night
 
2. Preheat the oven to 200 degrees. Combine the flour,salt,pepper in a paper or plastic bag. Pat the chicken pieces dry and place  or 2 pieces at a time in the bag.
Shake the bag til the pieces of chicken are coated.
Transfer the pieces to a rack   for 5 to 10 minutes. Repeat  process til all pieces of chickens are coated.
 
3. Heat the lard or the oil in a lidded cast-iron skillet over medium heat. When oil is hot, put the chicken pieces in it  3 or 4 at a time.
Cover the skillet(keep the grease from spattering), pan fry the pieces, turning them occasionally, for 15 to 20 minutes, until they are brown on all sides and cooked through.
Transfer the cooked pieces to a heat proof plate and keep warm in the oven.
Continue until all of the pieces are cooked.
 
4. Make the gravy: drain all but 1/4 cup of the drippings in the skillet through a sieve in to a bowl. Return the browned bits in a sieve back to the skillet  and heat back on medium heat. Whisk in 1/4 cup of flour or more if necessary to make a paste. Cook mixture, whisking frequently, until it browns. When it reaches a medium brown, pour in 1 cup of water and whisk constantly until mixture comes smooth and thick. Whisk  in the milk and cook for  about 2 minutes more, or until gravy is heated through. Season with salt and pepper to taste.
Transfer the gravy to a gravy boat and the chicken pieces to a serving platter and serve
 
 
 
JUST SOME ALL TIME FAVORITE RECIPES WE HAVE ENJOYED
Hope you all enjoy them. Tomorrow I will find time to post the laundry soap  recipe and post pictures.
 
have a great day
 
God Bless
 
Donna
 
simplefarmgirl
 
 
 
 
 
 
 
 
 
 
 
 
 

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