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Re: [dutchovencooking] Re: recipe for "black pot" chicken??

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  • omar alvarez
    The Chicken Police have got to you..............I always let my chicken rest after I season and dredge them in flour. at least a half hour , remember you are
    Message 1 of 9 , Jul 31, 2008
      The Chicken Police have got to you..............I always let my chicken rest after I season and dredge them in flour. at least a half hour , remember you are cooking them to 140 or 165 before serving...................
        omar

      --- On Thu, 7/31/08, laundryman_1953 <laundryman_1953@...> wrote:

      From: laundryman_1953 <laundryman_1953@...>
      Subject: [dutchovencooking] Re: recipe for "black pot" chicken??
      To: dutchovencooking@yahoogroups.com
      Date: Thursday, July 31, 2008, 9:30 PM






      If you let your chicken set out that long don't you run a chance of
      spoiled chicken? I have never let chicken set out longer than need to,
      probably no longer than five minutes...Jim Fite

      -- In dutchovencooking@ yahoogroups. com, "Judy Hall" <lj@...> wrote:
      >
      > we have always let our chicken set at least 30 minutes after flouring
      it. the flour gets damp and forms a seal around the chicken- also
      makes for a much crisper crust.
      >
      > [Non-text portions of this message have been removed]
      >


















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