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FareShare Gazette Recipes -- May 2003 - F's


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Fried Chicken with Pan Gravy
Fruit Squares Marie

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                       * Exported from MasterCook *

                       Fried Chicken with Pan Gravy

Recipe By     :Pam Anderson  
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 6-05 May 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     broiler-fryer chicken -- about 3 pounds
                        back, neck, wing tips, and giblets
  2               cups  buttermilk
  2        tablespoons  white Worcestershire sauce
  3        tablespoons  garlic pepper (with salt)
                        ---Broth for Gravy---
  2        tablespoons  vegetable oil
                        reserved back, neck, wing tips, and
                        giblets (excluding liver)
                        hacked into 2-inch pieces
  1              small  onion -- quartered and sliced
  1             medium  carrot -- sliced 1/2" thick
  1           teaspoon  garlic pepper (with salt)
                        ---Chicken Coating---
  2               cups  all-purpose flour
  2        tablespoons  garlic pepper (with salt)
  2          teaspoons  paprika
  2          teaspoons  cayenne
  3 1/2           cups  vegetable shortening (about) -- for frying
                        Pan Gravy:
  3        tablespoons  all-purpose flour
     1/2      teaspoon  dried basil -- crushed
  1 1/2           cups  seasoned chicken broth
  1           teaspoon  lemon juice
                        salt and pepper -- to taste

The basics of this recipe and process came from the wonderful cookbook,
"The Perfect Recipe" by Pam Anderson.  I have also melded in additional
seasonings from a number of other excellent fried chicken recipes.. Art

If you plan to marinate the chicken longer than 8 hours, reduce the
garlic pepper in the marinade to 1 1/2 tablespoons.

Place chicken in a large flat dish.  Pour marinade mixture over chicken,
cover and refrigerate for at least 4 hours and up to 24 hours.

---Broth for Gravy---
Heat oil in large saucepan over medium-high heat.  Add reserved chicken
and vegetables.  Saute until chicken loses its raw color, about 5 minutes.
Reduce heat to low; cook until chicken releases all of its juices, about
20 minutes.  Add 1 quart water and garlic pepper to taste; bring to a
boil, reduce heat to low, then simmer until broth is flavorful, about 20
minutes.  Strain into a 1-quart liquid measuring cup.  (You need 1 1/2
cups for gravy; reserve rest of broth for another use.)  Set aside.

---Frying Chicken---
Measure coating ingredients into a DOUBLE brown paper bag; shake to
combine.  Lift chicken from marinade, draining excess liquid, drop into
flour mixture, a couple pieces at a time.  Shake thoroughly to coat
completely with flour.  Remove chicken from bag, shaking excess flour
from each piece.  Place pieces on a large wire rack set over a jelly roll
pan until you are ready to fry.  Coat remaining chicken pieces in the
same manner.  Discard buttermilk marinade.  Optionally, you can shake the
chicken in the flour mixture one more time before frying.  Allow chicken
to set about 15 minutes before starting to fry.

In the meantime, spoon enough shortening to measure 1/2 inch deep in a
12-inch heavy bottom skillet; heat to about 350F degrees.  Drop chicken
pieces, skin side down, into hot oil, cover and cook for 5 minutes.
Lift chicken pieces with tongs to make sure they are frying evenly;
rearrange if some are browning faster than others.  Cover again and
continue cooking until pieces are evenly browned, about 5 minutes longer.
Turn chicken over with tongs and cook, uncovered, until chicken is
browned all over, 10 to 12 minutes longer.  Remove chicken from skillet
with tongs and placed on wire rack set over jelly roll pan.  Strain hot
fat into a heat-safe container.

---Pan Gravy---
Pour browned bits from strainer and about 4 tablespoons fat back into
skillet.  Whisk in 3 tablespoons flour and cook over medium-high heat,
whisking constantly, until flour mixture turns golden brown, 2 to 3
minutes.  Whisk in basil, then 1 1/2 cups broth.  Bring to a simmer, and
simmer until thickened, 2 to 3 minutes longer.  Season with lemon juice
and salt and pepper to taste.

Serve immediately over mashed potatoes with fried chicken.  Biscuits
might be nice too.

Note:  I found this was enough gravy for Doris and I, so to get 4
servings, you better double the recipe.

Source:  ""The Perfect Recipe" by Pam Anderson"
S(MC Format by Art)
Copyright:  "1998 by Pam Anderson [ISBN 0-395-89403-4]"

              - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 390 Calories; 9g Fat (20.7% calories 
from fat); 12g Protein; 65g Carbohydrate; 3g Dietary Fiber; 4mg Cholesterol; 
211mg Sodium.  Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 
0 Fruit; 1/2 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.

NOTES : This dish takes a little time, but you can reduce the time by
using precut chicken parts and canned seasoned chicken broth.

Formatted in MasterCook by Art
Contributed to the FareShare Gazette by Art; 24 May 2003.

                      * Exported from MasterCook *

                           Fruit Squares Marie

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 6-05 May 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  whole wheat flour
  1                cup  porridge oats
     1/2           cup  ground flax
                        [she grinds it in a coffee grinder]
  1           teaspoon  baking powder
  1           teaspoon  baking soda
     1/2      teaspoon  salt
  1           teaspoon  cinnamon -- (heaping)
  2                     eggs
     2/3           cup  Splenda
     1/3           cup  sugar
     1/4           cup  vegetable oil
  2          teaspoons  grated lemon rind -- (no pith)
  1                cup  buttermilk
     1/2           cup  chopped dried apricots
  1                cup  frozen blueberries
  2        tablespoons  Splenda
  2        tablespoons  lemon juice

Pre-heat oven to 350F.

Combine all of the dry ingredients and mix well.

Beat eggs, add Splenda and sugar plus the oil and mix this well.
Add in the lemon zest and the buttermilk.
Add the dry ingredients and combine all, until blended.
Stir in the fruit.

Pour the batter into a greased 9- X 9-inch cake pan.

Bake for 45 plus minutes.

Make a glaze of 2 tablespoons Splenda and 2 tablespoons lemon juice.

When you remove the pan from oven, cover with the glaze.

Serve cold.

Originally contributed to the FareShare Gazette by Doug; 4 May 2003;
corrected version posted 6 May 2003.

                 - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 2036 Calories; 71g Fat (30.0% calories 
from fat); 55g Protein; 319g Carbohydrate; 41g Dietary Fiber; 383mg 
Cholesterol; 3202mg Sodium.  Exchanges: 11 1/2 Grain(Starch); 
1 1/2 Lean Meat; 4 1/2 Fruit; 1 Non-Fat Milk; 13 Fat; 4 1/2 Other 

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