Idlewild Chicken Recipe Idlewild Lodge would receive a delivery of chicken on Friday and store them in 5 gallon buckets on ice in the walk-in refrigerator until Sunday. Ingredients • Bacon grease or shortening as described below • 2 cups all-purpose flour • Salt • 1 teaspoon ground black pepper • 1 (2 to 3 pound) whole “fresh” chicken, cut into pieces Directions 1. Cook on the stovetop. Use cast iron skillet with lip. The bacon grease was left over from morning breakfast. It will cover ½ of the chicken piece. 2. Use fresh chicken and not frozen. 3. Keep the chicken on ice (at least overnight) and drain well. 4. Heat the bacon grease or shortening in a large, cast iron skillet over medium-high heat. 5. In a large bowl, roll pieces in flour and pepper mixture. Salt each piece individually. Repeat until all of the chicken is coated and in the skillet. 6. When grease is hot enough to bubble add the thigh first to the skillet. Keep adding additional chicken pieces, but if bubbling grease quits, quit adding chicken. Cook each side until golden brown and then turn over and cook until other side is golden brown, and the juices run clear.
Posted on: Wed, 30 Jul 2014 18:38:04 +0000
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