Ingredients
2 (2 lb.) broilers or 12 fryer pieces
1 c. milk
1 tsp. salt
1/4 tsp. pepper
1/2 c. flour
fat (for deep frying)
1 c. chicken stock
juice of 1 lemon
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Record your recipes and experiments — organized cooking journal
Apple smoke flavor rub — pork chops, chicken thighs, salmon
Anise-flavored French herb — béarnaise, chicken, vinegar
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Record your recipes and experiments — organized cooking journal
Apple smoke flavor rub — pork chops, chicken thighs, salmon
Anise-flavored French herb — béarnaise, chicken, vinegar
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Cut chicken in half. Remove wing tips and neck to make stock. Combine salt, pepper and milk. Dip chicken in milk; dredge in flour and remove excess flour. Deep fry at 350° until golden brown, 10 to 15 minutes. Cover bottom of roasting pan with stock. Place chicken pieces in pan. Sprinkle with lemon juice and bake, covered, at 350° for 45 minutes.