Archives for: ‘Recipe by Technique’
Jughandle’s Jerk Chicken
Posted August 2, 2011 by jughandle
"JERK": This method of cooking pork and chicken dates back to the Carib-Arawak Indians who inhabited Jamaica. After capturing an animal and thoroughly cleaning and gutting it, the Indians placed it in a deep pit lined with stones and covered with green wood, which, when burned, would smoke heavily and add to the flavor. But first, the carcass was "jerked" with a sharp object to make holes, which were stuffed with a variety of spices. The holes also allowed heat to escape without loss of moisture.

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Fried Chicken via Ella Ween Myer
Posted January 6, 2011 by jughandle
I know every home chef worth their salt knows how to fry chicken, but does it come out great every time? This one does. This is my mother-in-law's recipe and I've been enjoying it for over 35 years now. - jug