Make KFC Wings at Home |
Posted: September 6, 2020 |
Themigrants from Scotlandfrom the southern states of Us had a tradition of deep frying poultry in lard and even further back 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 new flavorings to the process andgeneratingtheir own presentationof crispy deep-fried chicken. These Africans later went on to become thechefsin many a Southern American home where fried chicken became a universal staple. They also learned that it travelled well inhottemperatures before refrigeration was commonplace so was consumed on almost an every day basis as they travelled to the cotton fields to labor. Since then it has become the region’s top choicefor just about any occasion. This is said to have come from a guy named James Boswell who wrote alogin 1773 called “log of a Tour to the Hebrides”. In his record he noted that at meals the locals would eat fricassee of chicken which he went on to say “crispy deep-fried chicken or something like that”. What he in actuality 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 formula for crispy deep-fried chicken in English is stashed in one of the most prominent cooking books of the 18th century by Hannah Glasse called The Art of cookery Made Plain and Easy. Her formula had a strange name known as “To Marinate Chickens” which was first available in 1747. The book was a success in the UK and more importantly in the American Colonies. Here is the original mix... Cut two chickens into pieces; steep 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 thoroughly, dip yourchicken piecesin the batter and fry them in a fine deal of hogs lardwhich must boil first before you put your fowl in. Let them be of golden incolour and serve them on your bowl with a garnish of fried parsley. Serve with cut lemon and a superior gravy.
|
||||||||||||||||
|