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Fryer (or broiler) Chicken |
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The weight range of broilers or fryers is usually from 1 1/2 to 3 pounds. You should allow 1 1/2 pounds of chicken for every two people.
Since these birds are young and tender, great care has to be taken not to overcook them and lose the delicate young chicken flavor. On the other hand they have to be done well enough so there is never any oozing blood around the lints and the meat falls away from the bone with ease. Avoid jabbing witha fork frequently to test for doneness, as this provides an easy escape for all the good juices with which a broiler is blessed.
If you are putting broilers under a flame or into a hot oven, always put them skin side down in the pan first. This prevents the skin from shrinking away and the meat from drying out. Cooking with the skin side up last will give that pretty-as-a picture look to your chicken when it is served. Since the skin on a broiler is tender and full of flavor, it is important to preserve it as much as possible.
If you are broiling chicken and it is not browning to your satisfaction, sprikle a little paprika over it. There is something magic about chicken and paprika--the two just seem to unite to make an appetizingly browned appearance. |
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