KFC Secret Recipe Wings |
Posted: September 7, 2020 |
TheScrotish migrantsfrom the southern states of Usa had a tradition of deep-frying chicken in fat and even before this they used to fry fritters in the middle ages. The migrants from Scotland would often labor, live and eat with the indentured Africans and this lead to the Africans adding some more flavorings to the food andproducingtheir own versionof crispy fried chicken. These Africans later became thechefsin many a Southern American house where fried chicken became a prevalent staple. They also learned that it travelled well inwarmclimate prior to refrigeration was common so was enjoyed on almost every day basis as they journeyed to the cotton fields to work. Since, it has become the southern state's most suitable choicefor just about any occasion. This is said to have come from a man named James Boswell who wrote alogin 1773 called “journal of a Tour to the Hebrides”. In his record he noted that at dinner the local people would eat fricassee of hen which he went on to say “crispy deep-fried chicken or something like that”. What he in reality heard was the Scottish dish Friars Chicken, not deep-fried chicken but you could say that where it was first named. The very true origins of fried chicken we will probably never know but the earliest known food for deep-fried chicken in English is obscured in one of the most renowned cooking books of the 18th century by Hannah Glasse named The Art of cookery Made Plain and Easy. Her recipe had a strange name named “To Marinate Chickens” which was first published in 1747. The book was a success in the UK and more importantly in the US Colonies. Here is the original procedure... Joint two chickens into pieces; lay them in vinegar for 3-4 hours with pepper, salt, bay and a few cloves. Make a very thick batter first with ½ pint of wine and flour then 2 eeg yolkssome melted butter and nutmeg. Beat it all together well, dip yourchicken piecesin the batter and fry them in a superior deal of hogs lardwhich must boil first before you put your fowl in. Let them be of light golden incolour and serve them on your dish with a garnish of fried parsley. Serve with lemon wedges and a good gravy.
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