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Chicken Farmer's Chicken

Theo17 August 20071 hr1 comment
When I was growing up we raised free-range organic chickens, which meant we usually had a good supply of chicken in the freezer. These days you can buy free-range organic chickens and chicken pieces in supermarkets but it’s still not the same as chicken you’ve raised yourself.
From my mom’s cookbook, this is one of my dad’s favourites. I made this tonight for Tim who thought he only needed one piece but then he tasted it.. and soon returned to the kitchen to get another.
Serves 4.
Ingredients
AS WRITTEN
×1
×1.5
×2
ORIGINAL
GRAMS
OUNCES
COATING
1
cup Wholewheat flour
–
Herbs — oregano, Greek oregano, summer savory, thyme, rosemary
–
Salt
–
Freshly ground black pepper
CHICKEN
–
1 small chicken (4–6 lbs), cut into pieces — or ready-cut pieces from the supermarket
–
Butter, for basting
–
Paprika, for sprinkling
1
lemon juice of
The chicken, herbs, salt, pepper, basting butter and paprika are left as written — by-eye amounts, not fixed quantities.
METHOD
DIAGRAM
1. Wash the chicken pieces and pat dry with paper towel.
2. In a medium bowl, mix enough wholewheat flour, herbs, salt and pepper to coat the chicken pieces — about a cup, all guesswork.
3. Coat the chicken by rolling the pieces in the bowl, or sprinkling both sides lightly with the coating. Place the pieces on a rack in a broiler pan (lined with foil or greaseproof paper for easy clean-up).
4. Melt some butter to baste or dribble over the pieces once or twice during roasting. Sprinkle with paprika and more herbs and roast at 325°F for about 1 hour, until crispy.
Sprinkle with lemon juice before serving.
One comment
C
Colin "Bro"Bell · 21 August 2007
The crispy skin of this chicken recipe is like none other. KFC can’t come close in a million years. Not that KFC is chicken but…
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