2005年4月12日 · Fried Chicken Backs? Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization …

2005年4月12日 · WONDERFUL writing, L4D!!!! Conjures, conjures. My first MIL taught me to fry chicken---black skillet (parted with one of her own slow-cured, crusty-bottomed ones in the …

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2006年6月19日 · 1. The chicken should be hung dry long enough to produce cripsy skin and not too long where the skin will burn quickly while the inside of the chicken is still raw. 2. For large …

2007年2月7日 · it's called yangyom chicken [meaning seasoned/spiced chicken, if my korean interpretation correct], large pieces fried and covered in a chilli, slightly sweet sticky sauce.. …

2003年6月7日 · Pan Fried Chicken, at its best, features a unique kind of crust which forms against the side of the pan. At its worst, Pan Fried Chicken faces a much greater possibility than Deep …

2007年2月14日 · Flats. But, then again, I also love fried chicken backs. No question about either of these items. It's all about the crispy skin to meat ratio. Don't get me wrong, I guess I like …

2019年6月2日 · When I make stock from raw chicken I typically use 2-3 lbs of backs to 1 lb of wings to 1 lb of feet. If I want some chicken meat to eat in the soup I will get either a breast or …

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2003年1月23日 · As for the chicken backs, I wasn't too bothered, since I'm squarely in the omnivorous camp and I'm a cheap bastard -- this means I eat fowl and refuse to pay extra for …