This Southern main features To be able to select chicken properly, the housewife must be, Year-old fowl would not be a wise purchase., 148, GENERAL MARKS OF GOOD QUALITY.–A chicken older than a broiler that. It delivers hearty, protein-packed satisfaction. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Fried Chicken
Description
This Southern main features To be able to select chicken properly, the housewife must be, Year-old fowl would not be a wise purchase., 148, GENERAL MARKS OF GOOD QUALITY.--A chicken older than a broiler that. It delivers hearty, protein-packed satisfaction. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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familiar with the terms that are applied to chickens to designate their age or the cookery process for which they are most suitable.
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Chicken is a general name for all varieties of this kind of poultry, but in its specific use it means a common domestic fowl that is less than 1 year old.
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Fowl is also a general term; but in its restricted use in cookery it refers to the full-grown domestic hen or cock over 1 year of age, as distinguished from the chicken or pullet.
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A broiler is chicken from 2 to 4 months old which, because of its tenderness, is suitable for broiling.
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A frying chicken is at least 6 months old, and a roasting chicken is between 6 months and 1 year old.
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With these terms understood, it can readily be seen that if fried chicken is desired a The quality of the bird is the next consideration in the selection of chicken.
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A number of things have a bearing on the quality.
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Among these, as has already been pointed out, are the feeding and care that the bird has received during its growth, the way in which it has been prepared for market, and so on.
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All of these things may be determined by careful observation before making a purchase.
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However, if the bird is drawn, and especially if the head and feet are removed, there is less chance to determine these things accurately.
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has been plucked should not be scrawny nor drawn looking, nor should the flesh have a blue tinge that shows through the skin.
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Rather, it should be plump and well rounded.
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There should be a sufficient amount of fat to give a rich, yellow color.
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It should be plucked clean, and the skin should be clear and of an even color over the entire bird.
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Tender, easily broken skin indicates a young bird; tougher skin indicates an older one.
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The skin should be whole and unbroken; likewise, when pressed with the fingers, it should be neither flabby nor stiff, but pliable.
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because with age there is an increase in flavor.
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Thus, a year-old chicken will have more flavor than a broiler.
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However, after more than a year, the flavor increases to such an extent that it becomes strong and disagreeable.
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With the advance of age there is also a loss of tenderness in the flesh, and this after 1-1/2 or 2 years becomes so extreme as to render the bird almost unfit for use.
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As the age of a chicken increases, the proportion of flesh to bone also increases up to the complete maturity of the bird.
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Hence, one large bird is a more economical purchase than two small ones that equal its weight, because the proportion of bone to flesh is less in the large bird than in the
Nutrition Facts
Servings 1 serving
- Amount Per Serving
- Calories 1434.0kcal
- % Daily Value *
- Total Fat 72.0g111%
- Saturated Fat 19.8g99%
- Cholesterol 534.0mg178%
- Sodium 492.0mg21%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 162.0g324%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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