Back in the day most of our great grandparents lived on a farm in the country. They developed a simple tradition. Upon returning from the church meeting, the house filled with the fantastic smells of mama's fried chicken. It was just something they did. Somehow those happy memories got lost along with that wonderful meal.
Ingredients:
6-8 chicken thighs (bone in, skin on)
3 cups buttermilk (make your own with milk and vinegar)
1 Tbs salt
cooking spray
Directions:
If you don't keep buttermilk on hand you can easily make your own by mixing 1 cup of full milk with 1 Tbs vinegar. Stir and let sit for 7 mins. That's all it takes.
Marinade the thighs in buttermilk and salt (for 3 lbs chicken) for at least 1 hour or up to 8 hours.
Line a baking sheet with foil and lightly spray.
Pre-heat the oven to 450 degrees with the prepared pan inside on a lower rack.
Rinse the thighs well and dry carefully. Trim and poke at least 10 holes in each skin side. Lightly spray.
Remove HOT pan and place chicken skin side down. You should hear it sizzle. Let this cook in oven for about 25 mins until reaching 160 degrees, rotating the pan halfway through.
Remove pan and turn chicken skin side up. Switch oven to broiler. Chicken does not have to be close to element for this. Let broil for 15 mins or until chicken reaches 175 degrees. 90–195°F is even Better: The meat is tender and exceptionally succulent, with rich poultry flavor.
Dark meat chicken has an abundant amount of connective tissue, which dissolves into gelatin as the meat cooks, rendering it juicy and tender. The longer it cooks, the more that connective tissue breaks down. This means that chicken thighs are good at 175 degrees Fahrenheit, but they’re even better at 195.
Remove from oven and let the meat rest while you microwave the green peas.
Get that potato salad you made the night before out of the refrigerator.
That delicious recipe follows:
Bacon & Egg Potato Salad
I guess it is just me but I think when I cook with potatoes, they should taste like potatoes! Most cooks focus on the dressing and additives when making a potato salad and just forget about the potato. For this I roasted the potato because I just think potatoes taste more like they are supposed to when roasted, even have a touch of browning on them. Additions are limited to egg and bacon with a touch of green onions.
Ingredients
5 medium potatoes Russet or red, diced small
6 eggs boiled, peeled and chopped
6 slices cooked bacon chopped small
1 tablespoon reserved bacon grease
½ C mayonnaise
1 teaspoon vinegar
½ tsp salt
¼ tsp pepper
½ tsp dried parsley
1 tsp of Grill-mates Maple
3 green onions sliced
Directions:
Dice potatoes and let them soak in cold water for up to 1 hour. Drain and dry potatoes
Spread out on a sprayed baking sheet and bake at 425 for 20-25 minutes
Line a second baking sheet with foil and place a cooling rack in it. Lightly spray the rack with cooking spray.
Line up the bacon on the rack
Of course, thick-cut bacon will take more baking time.
After the potatoes have been in there for about 5 mins, Pop in the bacon and bake 15-18 minutes or until it’s to your desired texture. slightly chewy and slightly crispy bacon. Spoon out about 1 Tbs of bacon grease from the pan. Place bacon on paper towels to drain and then chop.
While this bakes, cook and peel the eggs, chop and let cool. Combine the potatoes, eggs and bacon in a bowl and set aside. Add salt and pepper and toss.
Whisk together the remaining ingredients, except for the green onion.
As things cool, it is time to make the dressing.
In a bowl combine the reserved bacon grease, mayonnaise, vinegar, parsley and chives. Mix well.
Pour the dressing over the potato mixture and toss well to coat.
Add the green onions and toss lightly.
Cover and refrigerate overnight to blend flavors. Enjoy!
Preparing a plate for a neighbor!
Remember: back then some of the time the dinning table was filled more with love than food. Keep it simple. Fill the room with happiness and love. Everyday build memories cuz' you never know when you'll need them.
For our music: https://www.youtube.com/watch?v=dRvcrWGUmR4 This Ole House
So privileged to serve my Master Indy
socialslave
To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
…..I cook!
Please buy slave's cookbook:
The Little Black Book of Indiscreet Recipes by Dan White
http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTMvia @amazon
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