01-17-2020, 08:08 PM
My post from another thread:
I can eat a half of either for lunch, and the other half for dinner.
My usual preference is to eat a half or less for lunch, maybe a quarter for dinner with some other side, and the rest in a sammich the next day, one of my favorites.
On occasion I'll have most of the second half as sandwiches the next day, and finish off the carcass for dinner.
And I have eaten a whole one while watching a couple of movies.
It wasn't my intent, just kept picking at it until it was gone.
Even if I've already had my daily walk, I'll have another.
Not sure what the target audience is.
People who have rotisseries?
People who want to barbecue whole or half chickens, not just chicken breasts?
That is essentially the same as the recipe for Sous Vide Fried Chicken -- sou vide the chicken to fully cooked, then bread and fry it just long enough to brown the coating.
That sounds worth looking into.
We didn't have any money to speak of as a kid and couldn't afford the bread for fried chicken. Moms would put part in a bag of flour, fry for a few minutes, than bake it in the oven. It always came out a little dry.
Of course that may have been more Mom's fault then the technique itself.
I can eat a half of either for lunch, and the other half for dinner.
My usual preference is to eat a half or less for lunch, maybe a quarter for dinner with some other side, and the rest in a sammich the next day, one of my favorites.
On occasion I'll have most of the second half as sandwiches the next day, and finish off the carcass for dinner.
And I have eaten a whole one while watching a couple of movies.
It wasn't my intent, just kept picking at it until it was gone.
Even if I've already had my daily walk, I'll have another.
Not sure what the target audience is.
People who have rotisseries?
People who want to barbecue whole or half chickens, not just chicken breasts?
That is essentially the same as the recipe for Sous Vide Fried Chicken -- sou vide the chicken to fully cooked, then bread and fry it just long enough to brown the coating.
That sounds worth looking into.
We didn't have any money to speak of as a kid and couldn't afford the bread for fried chicken. Moms would put part in a bag of flour, fry for a few minutes, than bake it in the oven. It always came out a little dry.
Of course that may have been more Mom's fault then the technique itself.