TragicMonkey
Poisoned Waffles
Of course they're utter fools---there's no point in eating chicken without the skin.
DavidJames
Penultimate Amazing
As our species evolves, man will gain the ability to aim with more accuracy leading to instant death for the combatants. While it won't happen in my lifetime, we are witness to how Darwin will make the gun control debate "extinct"zakur said:
Dorian Gray
Hypocrisy Detector
- Joined
- Nov 15, 2002
- Messages
- 20,366
I am now no longer in favor of gun control. If lives can be saved like this, in the sense of ending them, that's a good thing.
Rob Lister
Unregistered
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- Apr 1, 2004
- Messages
- 8,504
Zep said:
Throw away the chicken and grill the skin. Season to taste before, during, and after the grilling. Keep the 'skins' intack as much as possible. Grill all to safe-done but grill some to over-done and others to extra-done.
I recommend soaking the skins in brine for at least an hour or so before cooking. Not only will they taste better, they'll 'crisp-up' nicer.
Frying is cool too, but bread them lightly in flour before the hot-grease-dip.
Sure, you'll die of a heart attack before you're thirty but it is, in my estimation, worth it.
Jon_in_london
Illuminator
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- Aug 7, 2002
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- 4,989
Rob Lister said:
akshully, I always keep the skin from a skinned chicken for grilling purposes.
The skin is actually a lot better for you than people make it out to be. Yes, it's high in fats, but over half of that is monounsaturated; the "trans fats" are a small sliver. About 1/3rd of the fat is the saturated fats, which can lead to arterial buildup, but it's also high (relatively, since this is a trace element) in selenium, which can actually prevent arterial buildup (it also enhances both the immune system and male fertility). It's also high in potassium, phosphorus, zinc, and vitamin A. It's also chock full of necessary amino acids.
A lot of this applies to eggs, as well.
If fats are a problem, you can most likely cut them elsewhere from your diet. Chicken skin and eggs are just too chock full of good stuff for you to cut them out.
A lot of this applies to eggs, as well.
If fats are a problem, you can most likely cut them elsewhere from your diet. Chicken skin and eggs are just too chock full of good stuff for you to cut them out.
TillEulenspiegel
Master Poster
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- May 30, 2003
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- 2,302
Zep said:
I like to coat the chicken pieces. Beat your meat, uh , with the corse side of a meat hammer ( or use a rolling pin ) dip each piece in an egg wash . Dip and dredge in Italian breadcrumbs ( flavored with Parmesan,Romano cheeses, oregano and a little salt ( look for Vigo brand it's the best )) sauté' (medium low heat) in a non-stick pan that has 1 Tbs. butter and 2 Tbs. olive oil, till brown on both sides approx 3-4 Min's a side
Turn down heat to LOW cover for 10-12 Min's add your favorite marinara sauce so it covers the chicken ( I make my own) recover and cook till done approx. 10 more Min's .
Remove pan from heat top with mozzarella cheese and place under pre-heated broiler with door open ( so you can see the dish ) until cheese melts. Serve with fresh baked ( CRUSTY!) bread and butter Or garlic bread and a salad and vi-ola dinners up!
Buy the bread and a salad in a bag at the store and the prep time is 3 Min's cooking time <25 Min's
Damn I'm hungry...
richardm said:Oh yeah?Well, I say that the best way is to curry it. Perhaps you'd like to step outside while we settle this?
CURRY THIS YOU CULINARY HEATHEN BASTARD!!!!!
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