I like to call these “fryer rabbits” because they are small, soft, and tender enough that you can throw them into the pan for a quick dinner. The recipe is from a book called “Cooking with the Real Thing” by the late author, L.M.
The recipe you’ll find in the cookbook is a little confusing, so I’d encourage you to check it out for yourself. The “real thing,” according to L.M., can be a mix of meat, vegetables, and spices, all cooked to perfection in the skillet.
I love a good recipe that I can take out and throw on the grill. I’ve become a bit obsessed with the idea of throwing things on a grill. I even put together an awesome chicken recipe that I think you’ll enjoy. But there’s much more to the recipe than just throwing it into the pan. This recipe is for a chicken that’s been marinated in a secret spice blend.
We took the chicken out of the fridge and let it marinate for about an hour. It was pretty easy to take it out, but a few things to note: First, you dont want to let the chicken sit out in the fridge for too long. This usually means you want to make sure you’re using the chicken in the morning when you wake up.
Secondly, if you want to know how to make the chicken taste delicious, we recommend using the marinade for at least an hour before cooking. A good marinade is an immersion blender or food processor. I recommend using an immersion blender because it makes it so easy to take out the chicken. Just put it in the refrigerator and let it marinate for a while. Then you can pull the skin off, but leave the meat intact.
The process of marinating a chicken for an hour or so is called’marinating’. When you marinade a chicken you’re cooking it for a shorter time than if you were cooking the chicken for the entire day. The longer you cook the chicken it will take to cook to your desired internal temperature, which is why you want to cook it in the morning when you wake up.
Most good chicken recipes call for marinating your chicken for a particular amount of time. For example, the one from The Pioneer Woman’s guide to chicken says, “One pound of chicken is about 3 1/2 to 4 1/2 hours cooking time.” We’ve spent the better part of the last year getting to really know the chicken we eat and the marination process that it goes through.
Weve been using our chicken in a marinade for weeks now and have had a few runs where we marinated it for longer amounts of time than we thought was necessary. To our dismay, we found that we were going to be having to cook our fried chicken even longer than we thought. We dont like that.
This is what happens when you get new chickens. They either take forever or are too lazy to even take a good look at what youve done. It seems we are the latter and we are very unhappy with our fried chicken because it takes forever to cook and we dont like how fast it cooks.
Well there’s that. We decided to go with the slow cooker method because it worked well for our first batch of fried chickens from a friend and they were a lot less expensive. We’ve since learned that slow cookers are not quite as efficient at cooking as their faster cousins. We’re still very happy with our fried chicken though. It’s one of the best things that you can do with a chicken.
