Oven Fried Chicken for a Crowd
6 cut up fryers -- 9 pieces each, with Pulley Bone -- cleaned - soaked in soda water, brined
1/2 cup baking soda water to cover
2/2 cup salt water to cover 4 cups flour 2 tablespoons salt 2 tablespoons paprika 1 1/2 teaspoons
pepper 1 tablespoon powdered garlic (optional) 3 cups peanut oil or vegetable oil
Have chicken cut up country style, that is, 9 pieces (with breast cut into 3 pieces yielding a
pulley bone). Use neck and chicken wing tips to make chicken broth. Rinse chicken with cold water.
Cover with more cold water and add baking soda. Stir to dissolve. Let chicken stand in this for 15
minutes. Rinse and drain. Cover chicken with cold water again. Add salt. Stir to dissolve. Let stand
for about 20 minutes. If brining longer, add
ICE. Rinse and drain well. Pat chicken pieces dry with paper towels. Place necks and wing tips in
boiler and cover with water. Add 2 tsp. table salt. Boil until tender. Discard chicken and save
the broth for gravy. Coat chicken with mixture of flour, salt, paprika, pepper and garlic
powder (optional). Cover bottom of 4 large, shallow, preferably disposable, baking pans with
vegetable oil. Coat chicken with vegetable oil -- dip again in flour mixture and place skin
side down in a single layer. Save extra flour for gravy (below). Do not crowd. Bake at 350
degrees (moderate oven) about one hour. Turn once, baste often. If chicken has to be cooked and
held, do NOT stack pieces. Spread them out on a rack and reserve. Then place them back in oven
to reheat when ready to serve.
Serves 24
Gravy: For each 1/2 cup drippings, mix in 1/2 cup flour. Stir to form roux over low heat. Allow to
brown. Then slowly stir in 1 1/2 quarts liquid - chicken broth, milk or water. Cook over low heat,
stirring till blended. Season with salt and black pepper.
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: cdkitchen.comrfrOpen ↗ recipes.alastra.comrecipes.alastra.comOpen ↗