Wednesday, October 31, 2007

Duck-Fried Chicken (Like Chicken Fried Steak, only with duck instead of chicken and chicken instead of steak. Wait... what?)

For this, you'll need a really big, high-sided cast-iron or stainless steel fry pan. And a spatter screen, unless you enjoy getting hit with flying globs of searing hot fat. In which case, go to town without the spatter screen. Hell, do it naked if you really love the hurt.

Melt 1 to 2 lbs of duck or goose fat or lard in the pan over medium heat. The amount depends on the size of your pan. You want 1-1/2 inches of hot liquid fat in there. You can re-use the fat several times - just strain through a fine strainer, after it's cooled to room temperature, into a non-plastic container for the next time.

Get the fat as hot as it can get on just above medium heat. Not quite medium-high. That will mean leaving it to melt and pre-heat for a good 15 minutes. Carefully slide unseasoned skin-on, bone-in chicken pieces into the fat. Don't drop them in because you're scared of the hot fat - you will just cause a big splash and burn yourself! Just slide them in, nice and easy-like. Don't overcrowd the pan, either - leave a little cushion of space around each piece. Put your spatter screen over the pan and let it bubble and fry for about 10 -15 minutes until light golden on the bottom. Flip each piece over (use long tongs and be careful, damnit!). Replace the spatter screen and cook for another 10 to 15 until light golden and crispy all over. Remove the chicken to a plate lined with paper toweling. Sprinkle with salt, if desired. Let cool at least 5 minutes (10 is better) before eating, as it holds on to the heat like crazy and you might burn your mouth, otherwise.

*Note: without a flour coating, the chicken will never get as dark golden as it would with traditional fried chicken, but it will be just as crispy. A light amber colour is sufficient. You will get a really really crunchy crispy skin and a juicy interior. Use thighs or legs or wings - they are so much better than breasts. I must insist on this point! This is my favourite fried chicken and so much nicer and less greasy tasting than flour-coated fried chicken.



Blogger Tracy said...

I am swooning and drooling...

I've done a fried chicken in coconut oil, and it was nice, but THIS sounds like the way to go. Duck/goose fat is really the fat of the gods.

I know you don't do veggies, but shredded kohlrabi fried up like hash browns in duck fat is AWESOME, if a tad gassy after. Damn kohlrabi.

2:50 p.m.  
Blogger Mother Nuture said...

Speaking of gassy, do you know that since giving up vegetation, I can count the number of times I've tooted on, like, one hand? When it happens now, it's such a rare event, I have to call my boyfriend into the room to make sure I have a witness. And because he thinks farts are hilarious. Who am I kidding... so do I.

3:58 p.m.  

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