Eastville Chicken and Eggs

Chicken recipes

BBQ Chicken Wings

INGREDIENTS

  • 1/2 cup teriyaki sauce
  • 1 cup oyster sauce
  • 1/4 cup soy sauce
  • 1/4 cup ketchup
  • 2 tablespoons garlic powder
  • 1/4 cup gin
  • 2 dashes liquid smoke flavoring
  • 1/2 cup white sugar
  • 1 1/2 pounds chicken wings, separated at joints, tips discarded
  • 1/4 cup honey

 

DIRECTIONS

  1. In a large bowl, mix the teriyaki sauce, oyster sauce, soy sauce, ketchup, garlic powder, gin, liquid smoke, and sugar. Place the chicken wings in the bowl, cover, and marinate in the refrigerator 8 hours or overnight.
  2. Preheat the grill for low heat.
  3. Lightly oil the grill grate. Arrange chicken on the grill, and discard the marinade. Grill the chicken wings on one side for 20 minutes, then turn and brush with honey. Continue grilling 25 minutes, or until juices run clear.

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Basic Chicken Stock

INGREDIENTS

  • 1 pound chicken parts
  • 1 large onion
  • 3 stalks celery, including some leaves
  • 1 large carrot
  • 1 1/2 teaspoons salt
  • 3 whole cloves
  • 6 cups water
  • 1/4 cup cold water (optional)
  • 1 egg

DIRECTIONS

  1. Quarter onion. Chop scrubbed celery and carrot into 1 inch chunks. Place chicken pieces, onion, celery, carrot, salt, and cloves in large soup pot or Dutch oven. Add 6 cups water. Bring to a boil. Reduce heat, cover, and simmer for 1 hour.
  2. Remove chicken and vegetables. Strain stock. Skim fat off the surface.
  3. To clarify stock for clear soup, removing solid flecks that are too small to be strained out with cheesecloth, follow this method. Separate the egg white from the egg yolk, and reserve the shell. In a small bowl, combine 1/4 cup cold water, egg white, and crushed eggshell. Add to strained stock, and bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.
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Southern Fried Chicken

INGREDIENTS:

  • 4 pounds chicken pieces
  • 1 1/2 cups milk
  • 2 large eggs
  • 2 1/2 cups all-purpose flour
  • 2 tablespoons salt
  • 2 teaspoons pepper
  • 3 cups vegetable oil
  • salt

PREPARATION:

Rinse chicken; pat dry and then set aside. Combine milk and eggs in a bowl; whisk to blend well. In a large heavy-duty resealable plastic food storage bag, combine the flour, salt, and pepper. Dip a chicken piece in the milk mixture; let excess drip off into bowl. Put a few chicken pieces in the food storage bag and shake lightly to coat thoroughly. Remove to a plate and repeat with remaining chicken pieces.

Heat oil to 350°. Fry chicken, a few pieces at a time, for about 10 minutes on each side, or until golden brown and cooked through. Chicken breasts will take a little less time than other pieces. Pierce with a fork to see if juices run clear to check for doneness. With a slotted spoon, move to paper towels to drain; sprinkle with salt.

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