Heritage Chef Steve Pope Prepares Fried Chicken
Laura’s Summer Picnic Fried Chicken is one of our favorite recipes. We find it particularly well suited to our Columdian Wyandotte Chickens.
There is nothing that can compare to home fried chicken. Laura Reese could kill, pluck, clean and fry a chicken before you could get to, and from, local Chicken Shack in town. She had a way of cooking chicken that you’d swear it was God sent. Her culinary talents were uncomplicated but by no means uninspiring. Her cooking was no family secret, she simply had mastered her craft by repetition. Laura had a big well seasoned cast iron frying pan that was a family heirloom. By combining basic elements her cooking was delightfully and deliciously predictable.
1 selected Good Shepherd Ranch Heritage Chicken
¾ cup flour
½ cup butter
1 tsp salt
¼ cup water
Cut chicken into halves or quarters. Wash carefully and pat dry. Shake in bag with flour, salt and pepper. Place in cast iron skillet with pre-heated cooking oil and brown on all sides. Remove grease from skillet and then dot the fried pieces with butter, then add ¼ cup water , cover and cook on low heat for 20 minutes or until done. When ready to serve turn heat back up to medium high and cook the chicken uncovered for 5 minutes turning to increase surface crispness.
Heritage Chef Steve Pope knows that American culinary traditions are tied to preserving Heritage Animals.These animals get to live as they are supposed to with plenty of outdoor space and time to grow and develop. This means a more flavorful bird, but it also means relearning how to cook a real chicken. He has worked with our friends at Good Shepherd Poultry to craft recipes specifically for Heritage Chicken and Turkey.
You can find many of his recommendations and recipes on his website here http://www.heritagechef.com/