The Social Network & Community JUST for Firefighters
Try this chikin!
Being of the Eastern Shore 'breed' and close to Delaware, we have chickens....LOTS OF CHICKENS! It would make sense to know how to cook them, huh? Try this.
We love our steamed Chesapeake Bay blue crabs. One evening, while working OT in Communications, one of my neighbors offered to cook up some steamed chicken....like this.
Take a large steamer pot and add 2 beers and a quart of white vinegar. (he sneaked the beer in from his car and immediately took the empties to the dumpster!).
Then add 3-6 leg quarters to the rack, SKIN OFF, depending on the size of pot. Sprinkle generously with Old Bay (seafood seasoning for you Yankees).
Steam for about 45 minutes, depending on the quantity of legs. About halfway through the process, gently flip the legs and add more Old Bay.
Dark meat works the best. If you're gonna try breasts, it's tricky because the length of time to fully cook them tends to dry them out. You may have to cut them in smaller pieces and reduce the heat. Boneless thighs are Heaven on Earth. If you want to call them 'Baltimore Style', add a large onion, cut up in bite-sized pieces, to the chicken at the beginning.
WARNING: Try not to get a nose full of the steam (better than Vick's Sinus Spray) and this WILL stink the place up.....but it's worth it!
We love our steamed Chesapeake Bay blue crabs. One evening, while working OT in Communications, one of my neighbors offered to cook up some steamed chicken....like this.
Take a large steamer pot and add 2 beers and a quart of white vinegar. (he sneaked the beer in from his car and immediately took the empties to the dumpster!).
Then add 3-6 leg quarters to the rack, SKIN OFF, depending on the size of pot. Sprinkle generously with Old Bay (seafood seasoning for you Yankees).
Steam for about 45 minutes, depending on the quantity of legs. About halfway through the process, gently flip the legs and add more Old Bay.
Dark meat works the best. If you're gonna try breasts, it's tricky because the length of time to fully cook them tends to dry them out. You may have to cut them in smaller pieces and reduce the heat. Boneless thighs are Heaven on Earth. If you want to call them 'Baltimore Style', add a large onion, cut up in bite-sized pieces, to the chicken at the beginning.
WARNING: Try not to get a nose full of the steam (better than Vick's Sinus Spray) and this WILL stink the place up.....but it's worth it!
Replies to This Discussion
-
Permalink Reply by Robert C. Baker on
-
Chek435, I have had this chicken done this way a few years back, I grew up on the shore between Salisbury and Willards. And you are right that is some kind a good eating. We raised those broilers for Purdue for many years in 5 long , long, long chicken houses. Hey are you from Grasonville, Md. I noticed the white over black rig in your photo and I thought Grasonville's peice. I sure do miss the Shore but hopefuly one day I can return. Happy Easter Brother.
Bob -
-
Permalink Reply by chek435 on
-
Yes sir....Grasonville it is....although I haven't been very active of late. My book is keeping me busy. Happy Easter to you and yours, too, bro.
chek -
-
-
Eastern Shore steamed chicken will do....'Baltimore Style' with the onions....that's the best I can do. Hopefully we'll have crabs this year and not have to get them shipped in from the Carolinas or the Gulf. They've been pretty weak for the last few years.
-
© 2024 Created by Firefighter Nation WebChief.
Powered by
