Re: [dutchovencooking] Re: recipe for "black pot" chicken??
- 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...................
--- On Thu, 7/31/08, laundryman_1953 <laundryman_1953@...> wrote:
From: laundryman_1953 <laundryman_1953@...>
Subject: [dutchovencooking] Re: recipe for "black pot" chicken??
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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