[Sca-cooks] Cooked Fried Chicken

[Galefridus Peregrinus]

> Date: Sun, 25 Sep 2016 14:57:04 -0500
> From: Stefan li Rous To: Cooks within the SCA Subject: [Sca-cooks] 
> Cooked Fried Chicken
> Message-ID: Content-Type: text/plain; charset=utf-8

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> The original recipe that you linked to is:
> <<< Cooked Fried Chicken
>
> Cut up the chicken, making two pieces from each limb; fry it with 
> plenty of fresh oil; then take a pot and throw in four spoonfuls of 
> vinegar and two of murri naq?' and the same amount of oil, pepper, 
> cilantro, cumin, a little garlic and saffron. Put the pot on the fire 
> and when it has boiled, put in the fried chicken spoken of before, and 
> when it is done, then empty it out and present it. >>>
>
> It talks about cutting up the limbs into handy pieces, but what about 
> the rest of the chicken. Galefridus did you use a whole chicken or 
> perhaps breast chunks or chicken limbs (which can be bought as just 
> that in a package). The whole chicken doesn?t seem to work so well for 
> demos.

I used leg quarters. Modern chickens are way too big, unless you can 
find smaller birds. Sometimes I use a half chicken when a whole one is 
called for.

> What did you use for ?murri naqi??

Murri is a grain-based fermented sauce, primarily a source of umami 
flavors. I haven't had the time to make some myself, so I use Maggi 
seasoning (a fermented wheat product) as a substitute.


> Am I correct in thinking that the frying in oil just browns the 
> outside of the chicken pieces and it needs to finish cooking in 
> vinegar/murri/oil and spice mixture to finish cooking?


Yeah, you're browning the chicken, deglazing the pan with murri and 
vinegar, then adding back the chicken to complete the cooking.


-- Galefridus