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Old 09-24-2018, 10:33 PM   #31
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Join Date: Jan 2016
Location: Puget Sound, WA
Posts: 1,278
Are cherry tomatoes still around this time of year? If so, I'd go for Caprese chicken.

https://www.delish.com/cooking/recip...hicken-recipe/
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Old 09-26-2018, 01:47 PM   #32
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Location: USA,Michigan
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Can't have deli meats, jerky, or any kind of sausages any more. But I've been Jonesing for some kind of meat snack, so I made this.

Fried chicken drumsticks.

I started them yesterday, but was very busy and didn't have time to completely thaw the chicken. So, I made a seasoned flour:

1 cup AP flour
1 1/2 tbs, salt
1 tsp granulated garlic
1/2 tsp. summer savory
1/2 tsp. rubbed sage
1/2 tsp. dried tyme
1/4 tsp. dried basil
1/4 tsp. oregano
1/4 tsp. ginger powder
1 tbs. ground black pepper
1/4 tsp. ground rosemary
1/2 tsp. mustard powder
1 tsp. seven pod dugla pepper powder
2 tbs. smoked paprika

Mix all in a 2 gallon zipper, freezer bag. Put in partially thawed chicken. Shake to coat all pieces well. Place in the fridge overnight. Fry in 360' F. oil for minutes per side. Place on foil lined cookie sheet and bake at 350' F for 20 minutes. Cool and place in freezer bag and place in fridge for when a quick protein is needed.

If you've never made bacon wrapped chicken, you have to try it. The pan drippings after the roasted chicken is done makes an amazing gravy. Add mushrooms and onion to the gravy. Simply dry a whole, cleaned chicken with paper towels. Lay stips of raw bacon on the skin to cover the whole bird. Place on a rack, in a roasting pan and bake until a meat thermometer reads 145' F. internal temp as read on a meat thermometer. Remove the bacon and increase the oven temp to 425. Continue baking until the thermometer reads 160', and the skin is browned. Remove and let rest while making the gravy.

Seeeeeeeya; Chief Longwind of the North
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