Posted on 03/02/2019 5:42:13 AM PST by PJ-Comix
You won't miss the breading when you cook fried chicken in lard and baste it afterwards in garlic butter. These chicken thighs were fried in my new cast iron skillet so only a low heat setting on the dial was enough to fry them. I plan to fry a lot of chicken this way in the future because not only is it healthy low carb but also because chicken is an inexpensive source of meat.
p.s. In case you're wondering, yes that is a burn on the back of my hand from the grease. However, since this recording was made several days ago, that burn is now mostly gone, especially since I keep 100% emu oil on hand to treat such burns.
Where do you get lard - aside from that stuff they sell in the flour/sugar aisles?
You politely ask a pig if you can have some of its fat. /s
Actually, I grew up in the south, in the 50’s, and cast iron skillets and frying in lard were the norm.
My mom even made bisquits, in an iron skillet, with lard.
I’m 73 now, and doing ok.
Any major grocery store sells it, often under the name of "MANTECA." I got my lard at Walmart.
Or is it Emu?
I meant the kind of lard you get from a butcher (the pristine white fat around a pig’s kidneys) - not that Hormel stuff that has been sitting on the shelves for years. It’s even tough to find down here which seems to be Pig Heaven.
That’s where we buy lard, Walmart.
I’ve actually eaten Emu (and ostrich). They taste like low fat beef. If you ever touch an Emu, you can actually feel the oil on it’s feathers. BTW, Emu oil is a perfect treatment for dry hair. Just a drop of it will do the trick when you rub it into your hair.
Fried chicken ping........
Question PJ - how did you make the baste? Melt butter and add chopped garlic? Sounds like that is a good baste for several dishes.
Have you been preening for the fjords?
You cut the garlic into thin slices (I learned that from watching "Wise Guys") and then add it into the butter. BTW, one great trick for removing the garlic from the cloves is to microwave them for only 10 seconds. This not only allows for easy removal but also makes the garlic itself soft enough to be easily sliced very thin.
Another well-done cooking lesson.
The wife won’t touch skin-on chicken. I personally look at chicken and chicken skin as two different savory food groups joined together in a holy combination.
Walmart (local one I know) sells it in the Hispanic food section.
That’s what you use. Buckets of lard from the grocery store. Makes THE BEST fried chicken!
I personally look at chicken and chicken skin as two different savory food groups joined together in a holy combination.
_____________
true but remember dessert is chewing on the bone ends
Please stop getting that lard. It is literal poison. The hydrolyzed shelf stable stuff is horrible for you. Go to a Mexican Supermercado and ask for fresh Manteca. Much better and much healthier.
I’m surprised you were able to get it hot enough with a low heat setting. I just got some cast iron pans. Haven’t used them yet. I still have a couple of more seasoning exercises to do. I’m seasoning them with flax oil.
Is bacon grease a good substitute ?
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.