Authentic KFC Wings Recipe |
Posted: September 6, 2020 |
Theimmigrants from Scotlandfrom the southern states of Usa had a tradition of deep-frying chicken pieces in lard and even prior to this they used to fry fritters in the middle ages. The Scrotish migrants would often labor, live and eat with the indentured Africans and this lead to the Africans adding some other spices to the food andbuildingtheir own interpretationof crispy deep-fried chicken. These Africans later went on to become thefood preparersin many a Southern American family where crispy deep-fried chicken became a common staple. They also found that it lasted well well inwarmconditions in the times before refrigeration was commonplace so was eaten on almost every day basis as they walked to the cotton fields to labor. Since, it has become the region’s most suitable choicefor just about any occasion. This is said to have come from a chap named James Boswell who wrote arecordin 1773 named “journal of a Tour to the Hebrides”. In his journal he noted that at mealtime the locals would eat fricassee of rooster which he went on to say “fried chicken or something like that”. What he in actuality heard was the Scottish dish Friars Chicken, not crispy deep-fried chicken but you could say that where it was first named. The very true origins of crispy fried chicken we will probably never know but the earliest known dish for fried chicken in English is hidden away in one of the most prominent cookery books of the 18th century by Hannah Glasse called The Art of cooking Made Plain and Easy. Her process had a strange name known as “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 mix... Joint two chickens into quarters; marinate 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 yolksa little melted butter and nutmeg. Beat it all together very well, dip yourchicken piecesin the batter and fry them in a good quality deal of pork lardwhich must boil first before you put your fowl in. Let them be of light golden incolour and serve them on your bowl with a garnish of fried parsley. Serve with lemons and a good quality gravy.
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