[Sca-cooks] Re: Period Fried Chicken

[Jane M & Bj Tremaine]

According to a modern BBQ book I have if you put a Marinade on the stove a
boil it for 5 minutes after the meat has been removed it is safe to use as a
sauce or to brush on the meat when it is cooking.

Jana

> -----Original Message-----
> From: sca-cooks-admin at ansteorra.org
> [mailto:sca-cooks-admin at ansteorra.org]On Behalf Of Peters, Rise J.
> Sent: Thursday, July 19, 2001 8:35 AM
> To: 'sca-cooks at ansteorra.org'
> Subject: RE: [Sca-cooks] Re: Period Fried Chicken
>
>
> The pickling juice is boiled down as a sauce, so the raw chicken germs get
> cooked.
>
> > -----Original Message-----
> > From: Elise Fleming [mailto:alysk at ix.netcom.com]
> > Sent: Thursday, July 19, 2001 12:01 PM
> > To: sca-cooks at ansteorra.org
> > Subject: [Sca-cooks] Re: Period Fried Chicken
> >
> >
> > Greetings.  The "Pickled Pullets" sounded tasty so I copied off the
> > recipe.  Just read it this morning and now I have a question.  It
> > says to set the chicken in a pickling of vinegar, salt, pepper,
> > chibol and lemon peels and to let them steep.  Then the chicken is
> > fried, and they are served with some of the pickle in which they (as
> > raw chickens) sat for a number of hours.  My question is... Is this
> > safe?  Does that pickling really kill all the nasty raw chicken
> > germs that we are warned about?  How come modern marinades, to which
> > you add vinegar and water, tell you to throw out the marinade and
> > not re-use it?
> >
> > Alys Katharine
> >
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