Discussion in 'Funny / Meme' started by Shotgun84, Mar 3, 2018.
So it was you who sent the chickens to KFC then
Is there any other way?
2nd option would be a butter and chive filled chicken kiev. nom-nom!
Mmmm chicken kiev. I know I've got that in the freezer. Don't think I can start cooking it a 4am though
Aw, c'mon man....wait a minute, 4 a.m.??? Criminy dude, I'm usually asleep at that time
Tell ya what, I'll start heading your way, and by the time I get there, it should be about your dinnertime. So put 2 on the oven for us.
That sounds good to me. Warning though I might be a little hungover
Ooooohh I love KFC
I hope this is not offensive or anything but I absolutely love these delicious little critters!
I hope you are not a chicken rights activist or something but I love those tasty little guys!
KFC is one of the most addictive foods on the planet - it is easy to see why the Good Ol' Colonel became a mega gabbizilionare
Ahh I love kfc
They are a whole lot tastier before they're hatched. Fried, scrambled, poached, hard boiled, etc.
All this talk and photos of chicken!
Time for some KFC!
Ooohhh I love KFC
I might end up making an awesome video like this about KFC!
I thought what KFC sold was so genetically modified(GM) that it could no longer legally be called "chicken"...
chicken wing, drumstick, nugget
Yummy chicken posts moved here.
I grilled out some boneless skinless chicken thighs wrapped in bacon last week. Man they were yummy. I actually planned on doing some beer butt chicken over the weekend but the winds have been terrible the last few days. Still sounds great. Instead my wife fried up some chicken breasts and we had old fashioned mashed potatoes and gravy and some corn with it.
I love chickens.. you can't hardly name a recipe that I haven't tried and enjoyed.
You probably already know this, but it's something I recently learned and may benefit others on the forum. Pull the skin ways from the meat and put your rub between the two. The skin keeps the moisture in and the rub flavors the meat instead of only the skin.
I have done that. I do turkey the same way. Pull back the skin and rub the meat down with butter and rub and then replace and cook. Way good.
I have a chicken recipe that I suspect few have tried. Two or more boneless skinless breasts of chicken. Spit breasts long wise and beat each half with a meat hammer until you have a large pad of chicken. Cook a box of turkey dressing.. stove top stuffs and place a line of dressing on each half. Roll the meat and dressing and then cut roll into chunks and toothpick together. Bread and fry the chunks until chicken is done. Make a traditional milk/flour gravy with your drippings and add the remaining stuffing for seasoning. It's good.
Yeah, I tried a few times and wasn't particularly impressed with the way it turned out. I still prefer to use the old tried-and-true brining method. When roasting a whole bird (Chicken or Turkey) I will stuff it with root vegetables, herbs and aromatics and rub the skin with (olive) oil and sage or dill or thyme. The wife won't eat roast chicken any other way.
Oh, and while we're on the subject, I can pack the house if I let it be known I'm making stuffed chicken breast. Stuffed with spinach and feta, then breaded, fried and finished in a slow oven. Served on a bed of pilaf with a nice Chardonnay or Pilsner. Mmmmm.