SportKite1 wrote:
>
> >From: Katra
>
> >Mom always said that "pan broiling" was where you did not add oil/fat to
> >the pan. She "pan broiled" chicken vs. frying it because there is enough
> >fat in chicken skin so that you don't have to add oil to the pan to fry
> >it. I still cook chicken starting in a pan that is only lightly coated
> >in EVOI to keep it from sticking. :-) I don't bread my "fried" chicken.
> >Enough fat cooks out of the chicken skin to give it a good crispiness.
> >(I think that's a word anyway <G>)
>
> Sounds like pan frying to me, but maybe Mom felt better calling it broil, and
> that's okay. *smile*
>
> Do you cook all chicken parts this way? Or is this prep exclusive to chicken
> breast? Just curious.
>
> Ellen
The whole chicken, cut up into parts of course. :-)
I just coat the pan lightly with Olive oil and lay the raw chicken in a
hot pan, then sprinkle my choice of herbs/spices over it. Usually salt
free Lemon pepper, minced rosemary, garlic and onion powder, fresh
minced basil in season, and fresh thyme. The herb garden on the west
side of the house pretty much stays alive year round. Dried herbs are
ok, just not quite the same flavor.
Sometimes it sticks a bit so I have to scooch it with a spatula prior to
turning with tongs, but this comes out OH so good.
K.
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