Dale Shipp wrote to Dave Drum <=-

When I was a youngster helping out with preparing chickens for the pot they were cut a *lot* differently than currently. From each chook we
got a neck, two thighs, two drumsticks, one breast, one "wishbone"
section (front part of the breast), two wings, back in two sections
and the giblets - heart, gizzard and liver. Ten pieces plus the
"offal"

My Mother did similar, except that there were two breast sections,
making 12 major pieces (counting the neck) plus the giblets. And
heaven help the person who tried to grab the gizzard -- that was
her favorite piece. I liked both back pieces, mostly because of
all of the crispy bits on her fried chicken.

My Dad always claimed the backs - never understood why, but that may be
the reason. That, and the little "kidneys" nestled up against the spine
on the back part of the back.

I actually liked the breast/wishbone sections back then. The meat was
moist and had flavour .... as much as the current battery chicken thighs
do these days.

We were at a Halal butcher several years ago and watched them cutting
up chickens with a band saw. They made a lot more than eight pieces.
I think the drumsticks were cut into two or three. The standard seemed
to be two inches.

The Chinese do the 2" pieces, too. Only with a cleaver. I've watched
(back when I watched TeeVee) Martin Yan do it on his "Yan Can Cook"
show on PBS.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hacked Chicken w/Hot Oil & Browned Szechuan Peppercorns
Categories: Oriental, Poultry, Chilies
Yield: 6 Appetizers

6 cl Garlic
1/4 c Coriander; roots & stems
6 tb Sesame paste
4 tb Thin soy sauce
3 tb Shao hsing
3 tb Honey
2 tb Sesame oil
4 ts Rice vinegar
1 1/2 ts Hot chile oil
2 Scallions; green only
- chopped
1/2 ts Szechuan peppercorns
2 Whole chicken breasts

Recipe courtesy David Rosengarten

In a mortar and pestle puree the garlic and coriander.
Transfer mixture to a bowl and add the sesame paste, soy
sauce, shao hsing, honey, sesame oil, rice vinegar,
chile oil, and scallions and mix together.

Brown the Szechuan peppercorns for 5 minutes in a dry
cast-iron skillet over low heat, stirring occasionally.
Grind them, then sieve them and add to the bowl with
the sauce.

Boil the chicken breasts in lightly salted water for 6
to 7 minutes, until just past pink. Refresh them under
cold water. When cool, skin and bone them. Pull apart
the meat into strips.

Arrange meat on a serving plate. Pour over sauce and
serve.

Yield: 6 appetizer servings

SOURCE: TV Food's Taste Show; SHOW #TS4888 1996

MM Format by Dave Drum - 12 February 1997

Uncle Dirty Dave's Archives

MMMMM

... When chickens get to live like chickens, they'll taste like chickens, too.

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On 04-17-19 11:24, Dave Drum <=-
spoke to Dale Shipp about Chicken Cuts <=-

her favorite piece. I liked both back pieces, mostly because of
all of the crispy bits on her fried chicken.

My Dad always claimed the backs - never understood why, but that may
be the reason. That, and the little "kidneys" nestled up against the
spine on the back part of the back.

Even another reason would be for the oysters.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Makhanwalla (Tandoori Chicken Curry)
Categories: Starters, Poultry, Indian, British
Yield: 8 Servings

4 Chicken legs
4 Chicken breast portions

MMMMM--------------------------MARINADE-------------------------------
2 tb Lemon juice
175 ml Yoghurt
1 1/2 ts Paprika
1 1/2 ts Ground coriander
1 1/2 ts Ground cummin
1 ts Ground ginger
1/4 ts Orange food colouring

MMMMM-------------------------FOR CURRY------------------------------
1 md Onion; roughly chopped
2 Garlic cloves; rough chopped
2 In cube fresh ginger; ""
150 ml Vegetable oil
2 Tomatoes; chopped
2 ts Tomato puree
2 tb Fresh coriander; chopped
Salt

MMMMM--------------------------SPICES 2-------------------------------
1/2 ts Mustard seed
1/2 ts Cummin seeds

MMMMM--------------------------SPICES 3-------------------------------
2 ts Paprika
1 ts Garam masala
1 ts Ground Coriander
1/4 ts Yellow food colouring
1 ts Garlic powder

Notes "Rapidly becoming a restaurant favourite and rightly so. It can
also be called Tandoori Chicken Makhani or Masalador." PC

1 Skin the chicken, lightly prick or gash the flesh and rub in the
lemon juice. Leave for 10 mins (to 1/2 hour, IMH).

2 Make the marinade by combining the yoghurt with the spices. Pour
over the chicken, rub in well - making sure it goes into the gashes.
Leave for 24 hours if possible - refrigerated, or for a minimum of 6
hours.

3 Next day, preheat the oven to 300F (150C) Remove the chicken from
the marinade, ensuring there's liberal coating left on each piece.
Place on oven tray and bake for 20 minutes, then remove. Strain
liquid off oven tray and reserve.

4 Meanwhile puree the onion, garlic and ginger together in a
processor or blender. Heat the oil in a pan and fry the whole spices
(2) in it until they pop (about 2 mins - (less IMH)). Add the
onion/garlic/ginger puree and the remaining spices (3) to the pan,
bring back to the boil and simmer for about 10 minutes.

5 Add the tomatoes, tomato puree, spare yoghurt marinade and the
cooking liquid reserved from stage 3 above, and simmer for a while.
Add the cooked chicken, coriander and salt. simmer for a further
10-15 minutes, then serve.

IMH says "Can also be used as a main course, but for half as many
people."

Recipe Pat Chapman, "Indian Restaurant Cookbook"
MMed IMH c/o Gohlam BBS Fido 2:320/116.14

From: Ian Hoare Date: 07-12-00
Cooking

MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 02:11:18, 18 Apr 2019
___ Blue Wave/DOS v2.30

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Dale Shipp wrote to Dave Drum <=-

her favorite piece. I liked both back pieces, mostly because of
all of the crispy bits on her fried chicken.

My Dad always claimed the backs - never understood why, but that may
be the reason. That, and the little "kidneys" nestled up against the
spine on the back part of the back.

Even another reason would be for the oysters.

Do you put the shells with the (numeroous & tiny) chicken bones?

I've never been able to stretch my imaginer to be able to see an oyster
in a small, roundish piece of avian muscle. I suppose whoever came up
with that terminology was channelling the guys who named the galactic constellations .... or smoking some really potent (and now legal in
many states) herb.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Boned Oysters
Categories: Five, Seafood, Shellfish
Yield: 2 Servings

12 Oysters; fresh or frozen
1 c Flour
1/2 c Oil
Salt & pepper

Use only the large Asiatic oysters caught in the Indian
Ocean, Black Sea, or the Persian and Arabian gulfs.

Use the delicious white meat only. Discard the round
white bone sometimes discovered inside the shell -- or
give it to some Persian. They seem to prefer these bones
to gold; they call them "pearls".

Drain oysters. Roll in flour. Heat oil until hot in a
large frying pan. Fry oysters on medium-high heat for 5
minutes turning over once. Sprinkle with seasonings and
serve.

Source: Chares of Mytilene, Lesbos (an historian of the
third century) The Complete Greek Cookbook, by Theresa
Karas Yianilos

Typed for you by Karen Mintzias

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... "Fortune does not change men, it unmasks them." -- Suzanne Necker

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