Chicken & chips
Discussion
Chicken, Mash and Sweetcorn is an American classic, IIRC.
Its a regular meal in our household. Easy to do. Delicious and comforting to eat. Somewhat short on vitamins.
Variations we enjoy are:
Herbing up the chicken with Tarragon and parsely.
Spicing up the chicken with Jamaican Jerk seasoning.
Using Poussin instead of chicken.
Taking a whole chicken and "spatching" it (cut up the backbone and then flatten it out - remove breastbone, or not, and any annoying bone chips) then fast roasting it well until very brown...
Foregoing Mash and instead doing a dish just like yours but with Wedges and Corn on the Cob.
Might be having something along those lines tonight!
Its a regular meal in our household. Easy to do. Delicious and comforting to eat. Somewhat short on vitamins.
Variations we enjoy are:
Herbing up the chicken with Tarragon and parsely.
Spicing up the chicken with Jamaican Jerk seasoning.
Using Poussin instead of chicken.
Taking a whole chicken and "spatching" it (cut up the backbone and then flatten it out - remove breastbone, or not, and any annoying bone chips) then fast roasting it well until very brown...
Foregoing Mash and instead doing a dish just like yours but with Wedges and Corn on the Cob.
Might be having something along those lines tonight!
The trick with oven chips IMO is to do them in the deep-fat-fryer same as you would regular chips.
The only time when this isn't better is when the frozen oven chips have not been properly blanched and so remain hard and uncooked in the middle without extended time in the oven.
If you want really good, tasty, fluffy, crispy chips the only way is to make 'em properly yourself via the two temperature deep frying method. First cook the chips at about 110C for ten to twelve minutes depending on thickness. Then out of the fat - turn to 190C - when pre-heated chips go back in to brown in about four minutes.
The best chips are cooked in beef dripping. But if cooking at home I'd put Groundnut oil in the deep fat fryer to eliminate tainting of the chips with any unpleasant oil flavour that you might get from corn oil or similar. Also Groundnut oil can withstand very high temperatures - good for browning those chips...
The only time when this isn't better is when the frozen oven chips have not been properly blanched and so remain hard and uncooked in the middle without extended time in the oven.
If you want really good, tasty, fluffy, crispy chips the only way is to make 'em properly yourself via the two temperature deep frying method. First cook the chips at about 110C for ten to twelve minutes depending on thickness. Then out of the fat - turn to 190C - when pre-heated chips go back in to brown in about four minutes.
The best chips are cooked in beef dripping.
But if cooking at home I'd put Groundnut oil in the deep fat fryer to eliminate tainting of the chips with any unpleasant oil flavour that you might get from corn oil or similar. Also Groundnut oil can withstand very high temperatures - good for browning those chips...escargot said:
Cotty, you're so right. Yet, those chips just look grim my friend.
To by honest they looked and tasted better in the flesh. I think the amount of fat cooked out of the chicken made the oven moist, not the best environment to crisp oven chips. They were cooked through and very hot. I have a chippy in spitting distance so could have done the chicken myself and just bought a bag of chips.
Pic of your dinner, please.
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