Mama did the salt water soak only for fish, never
So, this is news I can use.
--- Louise <champright@...
> That is the way to cook chicken, but I didn't knowhttp://www.usgennet.org/usa/nc/county/pitt/Chronicles%20Flyer%20Feb03.htm
> about the saltwater soak. I'm going to try that.
> When I got married in 1969 my mother took me to the
> store to look at the pots and pans. She ask me
> which would I like round or square. She bought each
> of her four girls an iron skillet. I learned about
> "Shake and Bake", but I though everybody made
> chicken like Mama did. Out here in California
> though they even put their gravy over chunked
> potatoes. My California grown husband now
> loved fried chicken, mashed potatoes with ice tea.
> He couldn't believe it when I mashed my potatoes for
> potato salad and served it warm. But he now perfers
> mashed all around.
> --- On Thu, 10/16/08, Carol Singh
> <csinghworthington@...> wrote:
> From: Carol Singh <csinghworthington@...>
> Subject: Re: [genpcncfir] Old NC Recipe
> To: email@example.com
> Cc: "Carol B. Singh" <CSinghWorthington@...>
> Date: Thursday, October 16, 2008, 7:41 AM
> Dear Paula,
> Mama always fried her chicken on top of the stove
> until the late 1950's when we moved to Virginia and
> Shake and Bake came out. Even then, if we laid on
> compliments we would be rewarded with a plateful of
> her traditional fried chicken. That chicken is also
> what we always requested for every picnic and "do"
> where we were asked to contribute a dish.
> Here's our secret family recipe. Mama used lard
> from our own farm-raised hogs for frying.
> Additionally, she dipped her chicken pieces in
> evaporated milk and then rolled them in flour
> lightly with salt and pepper and a tablespoon of
> meal ground from our own farm-raised corn, before
> plopping them into the black cast iron frying pan.
> always preheated the pan, used just enough lard,
> the heat on medium to cook the chicken through and
> lid on the frying pan throughout the cooking.
> One additional note: she always used frying-sized
> chickens that we had raised instead of, as she put
> a "tough old bird."
> Later, Carol
> --- Paula Baker <paulabaker69@...> wrote:
> > My father told me that his mother fried chicken
> > somehow on top the stove, but without deep grease
> > the way we normally do in the South. It was sort
> > a fricasseed chicken. Does this sound familiar to
> > any of you? My father lived in Pitt County. His
> > mother was a Manning.
> > Paula Baker
> > Researching Cole, Wilkerson, Norman, and White in
> > Georgia, South Carolina, and Louisiana and
> > Baker, Tyson, Manning, and Stocks in North
> > "We are not free, separate, and independent
> > entities, but like links in a chain, and we could
> > not by any means be what we are without those who
> > went before us and showed us the way."
> > Thomas Mann
> > [Non-text portions of this message have been
> > removed]
> Pitt County Historical Society:
> CHRONICLES VOL.II AVAILABLE!! Click here for
> description and ordering
> Click here to view CHRONICLE PHOTO, use SlideShow:
> RePrint of 1982 Chronicles of Pitt Co Order Form:
> Treasure-Trove of PITT Co.NC Genealogical Resources:
> We welcome all Archives visitors and invite you to
> join our dynamic group if
> you are interested in genealogy discussion and
> research in Pitt and all Eastern
> and Coastal North Carolina counties.
> GenealogyPITT Co NC Friends In Research
> Yahoo! Groups Links
> [Non-text portions of this message have been