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| roasting salted boiled chicken parts |
Dear Diary. This is How To Roast, Dry Fry Hard Chicken
There are so many methods of cooking chicken. Roasting, boiling, frying, grilling, smoking etc. This method of roasting salted boiled chicken parts is suitable for our local breed chickens that have tough meat.
My Method of dry frying hard chicken after boiling and extracting the seasoned chicken stock.
STEPS TO DRY FRY CHICKEN
- The washed and salted chicken parts are boiled with some chopped onion and ground pepper if needed. For the chicken in the pictures, I did not add pepper for the sake of the kids. Curry tytoo was left out because I wanted the real salted chicken taste. Knorr cube too was left out. Normally I boil with enough salt and chopped onion only to get that home made natural chicken flavor.
- Because the meat is tough, I allow to simmer until tender before draining out the stock.
- The boiled chicken parts are then put in a heated dry pot or pan and allowed to fry only with the oil inside the chicken. The pot burns the meat lightly, thus, giving it a kind of mama’s chicken taste.
- Once in the hot pan, the meat is allowed to dark brown before flipping sides.
- The stock is kept in the refrigerator and used for my curried mixed vegetable rice.
If you do not have the time to wait until it dry fries properly, then you need to microwave a little, to save you the disgusted feeling of biting into red blood. For that Recipe, go HERE
For soft chicken, I do not bother to boil before frying. The washed chicken is salted, left to stand for a while before dry frying. When in a hurry, I wash, salt and fry immediately.
Try cooking your chicken with just salt and chopped onion once again. The market is so flooded with assorted spices, so much so that I nearly forgot the original taste of salted chicken.
Chicken parts roasted this way can be served with tomato stew and boiled rice, fried rice, jollof rice or even served with some green vegetable rice.
To see how to avoid biting into bloody chicken, Visit HERE.
Just salt and onions,owkooo dis gamble will be on ma bday.
~BONARIO~says so via NOKIA3310
This post just made me realise that i am not sure if I have ever tasted just plain salted chicken. Our market is indeed packed full with all sorts of seasoning and spices and I have never made chicken without at least two different seasoning or spices. This was awakening for me.
GBAM!! I know what you mean. If I've not put curry, thyme, white pepper, garlic, ginger, onions, maggi, salt and any extra thing I see around me, I'd feel like I've not yet started boiling the meat or chicken. Another lesson learned.
Happy new year ma'am.
Mmmwah!
Most chicken often have enough fat in them that one indeed doesn't require to deep fry or even add any to pan. Nice tips. I am also used to lots of spices until my mum came and complained 🙂 I had to tone it down or do without, and then we got the real taste of the meat.
Happy New Year Tizzle!
I hope you didn't argue with her then *wink* It was my Mum who made me tone down on spices too. She never stopped saying that Salt and onion is what really brings out that real taste of meat.
Please encourage your readers to drain out the oil from the chicken stock before usage.
OK, thank you.
Pls ♓☺W do Ɣ☺ΰdrain d oil?
You can see the chicken oil floating on top of the stock, so you gently scoop it out.
Bona bona!!! D only man in ds blog….gues U̶̲̥̅̊ don't want shakara frm ur lady???
After scooping out d oil,try using it to fry eggs…wonderful taste! 😉
Miss KD
Thank you for this tip!
Using a non stick fry pan will give you even better pan grilled chicken.