Friday, June 21, 2013
I have my dander up this morning about chicken fat. Have you ever noticed how much you pay for the chicken fat they have folded under the chicken pieces? You can't see it and have no idea until you open it at home. I'm a rebel, I don't cook chicken and dressing or stuffing as you may call it on Thanksgiving. I cook it when I get hungry for it and today is the day. In fact it's in the oven right now. I'm also a rebel when it comes to stuffing a chicken (forget about a big turkey). I line my big iron skillet with foil, put the dressing (stuffing) in and lay pieces of chicken on top. After having made sure the foil is large enough to fold over all around I close it up and bake for about an hour or hour and a half. It really gets under my skin as to how much fat I paid for and cut off before baking. In my younger years I don't remember all that extra time in preparation to cut all that fat off chicken.