My Grandmother started teaching me to fry chicken when I was about 12. This is her recipe. My Grandmothers name was Hattie Propst and she taught me much about cooking.

You Will Need

1 Fryer Cut Up Into Pieces. You can buy it this way or use legs ar thighs

4 Large Eggs

2 Cups Milk

Beat your milk and eggs together in a bowl with a wire wisk making sure it is very well mixed. Pour into a bowl.

Breading

1 Large Plastic or Brown Paper Bag

4 Cups Flour

1 Tablespoon Salt

1 Tablespoon Black Pepper

1 Teaspoon Fine Ground Cayenne Pepper

1 Teaspoon Cumin

1 Teaspoon Dry Parsley

Combine all your above ingredients in the bag. Shake very well after closing and holding the top closed. Dip the chicken in the bowl of milk a piece or two at a time and then put it in the bag and shake well to coat chicken. Place your chicken on a plate or tray after making sure each piece is well coated. After you have breaded all the chicken place it in the refrigerator for at least 2 hours. Clean up your mess and discard the bag of flour.

Ok When Ready To Fry

You need a pan with a tight fitting lid and you do not want to crowd your chicken. Use two pans if you need to. Pour a generous amount of oil in the pan about 1 inch. Turn the heat under the pan to medium heat. ( No Hotter ) Place your chicken in the pan and don't crowd your chicken. Put the lid on the pan and check it about every 10 min. Resist the urge to turn the chicken over until you start to see the chicken get brown on the sides. It is now time to turn your chicken. Continue to cook. If it starts to burn you have your heat way to high. Never turn it over medium heat. When you think the chicken is done remove the thickest piece to a plate or dish and cut into it to make sure. If you have done it right by keeping the chicken covered while cooking you will have the best fried chicken in the world. Drain your chicken on paper towels. It does take a little effort but believe me it is well worth the effort.

Here is how my Grandmother made the Worlds Best BBQ Chicken.

She would start with the above recipe for the Worlds Best Fried Chicken or as I called it My Grandmothers Fried Chicken. She would let the chicken just get brown all over. It would not be done yet just brown. Then she would take the chicken and place it in a large bowl a few pieces at a time. In that bowl she would pour 2 bottles of Kraft BBQ Sauce. But you can use your favorite type of BBQ Sauce. She would throughly coat each piece of chicken and place it into 13x9 pans so she could easily cover the pans with tinfoil. When she had all the chicken in the pans and tightly covered with tinfoil ahe would place them in a preheated 350 degree oven for 55 min. When she took it out of the oven she had the best fried chicken ever. Guaranteed. People from all over said my Grandmother made the best Fried Chicken ever and this is how she did it. I myself have made it and served it to many people and they agree it is the best BBQ Chicken you will ever eat.

1 Whole Chicken, about 3 pounds

8 cups water

2 carrots, cut into 2 inch pieces

2 stalks of celery, cut into 2 inch pieces

1 medium onion, cut into large chunks

2 cloves of garlic, crushed

2-3 sprigs of parsley

1-2 sprigs of sage

2 sprigs of rosemary

2 sprigs of thyme (please, no Simon and Garfunkel jokes)

2 tsp. salt

Cut the chicken up into pieces.

Put the chicken, and the rest of the ingredients into a large kettle, and bring to a boil.

Reduce the heat to medium low, and simmer for 3 hours.

Remove the chicken, and place in a bowl to cool.

Pour the stock through a colander lined with cheesecloth, and chill.

When the chicken has cooled enough to handle, remove the skin and the bones, and freeze or refrigerate the chicken for another use.

Skim the fat off of the stock, and refrigerate, freeze, or use immediately.

Yield: About 6 cups of stock, about 4 cups of chicken.

Don't feel constrained by the ingredients and amounts listed in this recipe. You can use other herbs for a different flavor. You could add ginger peels and lemongrass for an asian flavor. Just let your imagination run wild.

You don't need to use a whole chicken either. You can buy the bone-in chicken breasts, and remove the bones before cooking. Then just put the bones in a plastic bag, and put them into the freezer. Then when you're ready to make the stock, just take the bones out and use them in the stock.

Once you've learned to make this chicken stock, you can use it as a basis for many different soups... chicken noodle soup, cream of chicken soup, peanut butter soup... again, just let your imagination run wild with it, and enjoy!

About the author:

Tim Sousa is the webmaster of http://www.classy-cooking.com,an online recipe library featuring original recipes, as well as several recipes contributed by readers.

That line’s become a part of our culture to describe meat dishes that aren’t made with chicken, but none the less, taste almost exactly like our favorite poultry meat. And why do we think that many of these alternative white meats (including tofu substitutes) taste like chicken?

Because most of us have grown up eating chicken in every conceivable way, shape, and form. Chicken is by far the most versatile meat used in recipes and will continue to be so as long as it remains relatively inexpensive and easy to prepare.

To give you an idea of the vast variety of chicken recipes, I’ve dug up a few favorites that folks are often looking for online:

Garlic lemon chicken, beer can chicken, chicken marsala, chicken and dumplings, baked chicken, chicken parmesan, chicken pot pie, bourbon chicken, chicken noodle soup, chicken salad, chicken and dumplings, chicken breast, white chicken chili, fried chicken, chicken tortilla soup, chicken cordon blue or bleu, chicken parmesan, chicken divan, chicken wings, chicken cacciatore, chicken enchiladas, orange chicken, chicken casserole, chicken stew, curry chicken, fried chicken.

And that’s just a small sample of the wonderful chicken recipes you can find online. It doesn’t matter if you’re not the greatest cook in the world or if you love to cook but short on time. You’re bound to find several chicken recipes that fit your budget, schedule, and level of cooking expertise.

You can bet your sweet chicken noodle that somewhere right now there’s a cook putting a chicken in a pot, oven, pan, or casserole dish getting ready to create another delicious chicken inspired dish.

About the author:

Copyright 2005

Donna Monday

Easy to make – fun to drink

http://www.1st-milkshake-n-smoothie-recipes.com/Chicken_bestrecipes.html

If you’re like me you love the skin on the outside of duck, if it’s crispy. The texture of the meal can totally be changed with a crispy skin.

The secret is to make sure the duck is scored across the front and salted heavily.

This helps dry up the skin and makes for a super crispy skin. You will not be the only one that enjoys this Crispy Duck Recipe, but everyone else at your dinner table.

Take the duck that you’re going to use for your main dish make slits in the breast with a knife and poke with a fork. Salt the breast heavily use your discretion and taste. You can use this method for any recipe you can think of.

Just use the cooking instructions from the recipe you are using. Place the bird breast down on the baking pan and cook like that for about ¾ of the total time that the recipe says to cook it for, making sure to drain the fat from the bird, usually by sticking it with a fork under the wings and legs.

During the last ¼ of the cooking use the broil on the oven to finish cooking up the breast. This should make the skin crispy while the duck is still moist. Since this way of cooking can be used for almost any recipe for crispy duck recipe you have, it gives you more choices for the texture you want to use for your meal.

Cooking is all about mixing things up and building your own ways of cooking and recipes.

Also since you are slitting only the fatty layer of the bird you can use that to tuck away some hidden seasoning. Try tucking your favorite herbs into the slits under the skin, as the fat melts away it’ll trickle down and out of the bird but first it’ll seep into the meat.

This can add a new dimension to the meat, making it even more succulent. Taking these tips you should be able to use your imagination to come up with many more combos. With crispy duck recipes you can add extra flavors and also add a whole new texture to the dish.

Use these two together to try out new things, using the crispy skin to add texture to an otherwise smooth meal. So the next meals with duck you cook try out some of these combos, just using your taste and imagination. There are thousands of recipes in books and the internet to mix and match with.

About the author:

Hans is author of Steaks, Seafood and

Barbeque Recipes at http://www.steaks-guide.com