It's still raining here in the ozarks
|RAIN OR SHINE CHICKEN|
3/4 cup fresh lemon juice
1 12 oz. can tomato sauce (or 1 1/2 8 oz. cans)
3 tablespoons Worcestershire sauce
2 tablespoons brown sugar or honey
1/2 cup onion, chopped
2-3 cloves garlic, crushed
4 1/2-5 lbs. chicken, cut into pieces
6 cups vegetable or peanut oil (for frying)
Combine lemon juice, tomato sauce, Worcestershire sauce, honey or brown sugar, onion and garlic in a Ziploc bag. Add chicken pieces and marinate in refrigerator 8 hours or overnight, stirring occasionally.
Preheat oil to 360-375�F in a large, heavy pan.
Drain chicken pieces and lower into hot oil using tongs, several pieces at a time. Fry until golden brown and cooked in center.
Cook smaller pieces together at the higher temperature, and the larger pieces should be cooked at the lower temperature.
If you're using a larger chicken than a standard sized frying chicken, cook at a lower temperature, and vice-versa for a smaller chicken.
Variation: You can use this same recipe/marinade if you're cooking your chicken on the grill, so this makes a good recipe if you're not sure what the weather is going to be the next day!
Submitted by: CM
recipe from here http://www.cooks.com/rec/view/0,1639,141184-247198,00.html
Rosemary Bricked Grilled Chicken
Recipe courtesy Bobby Flay
- 1 cup olive oil
- 1/4 cup fresh lemon juice
- 6 cloves garlic, finely chopped
- 2 tablespoons chopped fresh rosemary leaves
- 2 (3-pound) chickens, butterflied
- Salt and freshly ground black pepper
- Lemon wedges, for garnish
Whisk together the oil, lemon juice, garlic and rosemary in a large baking dish. Add the chickens and turn to coat. Cover and marinate in the refrigerator for at least 1 hour, or up to 4 hours.
Preheat the grill to medium. Wrap 4 bricks in aluminum foil and set aside. Remove the chickens from the marinade, blot off excess oil, and season with salt and pepper on both sides. Place the chickens on the grill, skin-side down, and place 2 bricks on top of each chicken. Grill the chicken for 8 to 10 minutes, then turn over, and return the bricks to the chickens. Close the cover and continue cooking for 8 to 10 minutes or until cooked through. Let rest for 10 minutes and cut into quarters. Serve with lemon wedges.
above photo comes from a gorgeous tutorial on grilling chicken and rosemary under a brick http://pinchmysalt.com/2009/07/18/grilled-chicken-under-a-brick/