Lard is Finger-Licking Good Yes, I said LARD. I love lard to cook with, it makes my fried chicken, finger-licking good. A while back, a lady wrote to me that I should put more recipes on this page, because if I did more people would come here. I told her that Im not a very good cook and Id have to have someone help me with that one. Then she said, Bob, many people dont know how to do even the most basic cooking. Theyve never even fried chicken for themselves before, their mother never taught them how, and you could do that She is correct on that one. Listen, do you want to cook some delicious chicken without all the carbs? Heres how I do it: Go to the store and pick up a pack of chicken thighs with the skin and bones still attached. Buy a tub of good old fashioned lard, like your grandma or great grandma or great-great-great grandma would have bought or made themselves if you go back far enough. BTW, up until the 1950s lard and butter were the types of fat most people used in cooking, and guess what, heart disease and obesity was NOT a problem back then like it is now. Countries like France, who continued to eat fat, have the lowest rates of heart disease and obesity of any other Western nations. Try your best to buy a brand that is not hydrogenated, like the one I buy, Fields. Bring that stuff home, put a skillet on the stove, turn the burner on little lower than medium and put a big scoop of that lard in the pan and let it melt. Put enough in the pan that when its melted, you will have about an inch of melted lard. Then put in your fatty cuts of chicken. Cover them and let them cook slow. Let them cook on one side for about 15 to 20 minutes and on the other side for the same. Take the cover off and let them crisp up for 5-10 minutes. If you dont know how to tell if theyre done, check the internal temp and get it to 165 degrees. I just cut the thickest part down to the bone and see if its still pink, if not its done. You will not believe how good they taste. You will not believe how little seasoning you need to use. I just put a little garlic salted butter on mine. You will not believe how you will not miss the flour breading. Thats it. Mmmmm Finger-licking Good. BTW, if youre at maintenance on your weight, and you can tolerate a few more carbs, try to fry up some potatoes in lard, its so good youll NEVER fry them in vegetable oil again. Before you beat me up for saying this, remember, once you lose the weight, you can still be low carb and eat an occasional potato, still keeping your carbs below 50 grams or so a day. Some people cant tolerate them, but I can. Note: If your religious or cultural traditions do not allow you to use pork products, this post is not meant to offend you, use some other fat, like tallow (beef or mutton fat) or duck or goose fat. https://youtube/watch?v=yE1kiaT2CBU
Posted on: Sun, 02 Nov 2014 11:48:54 +0000
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