......That big surely deserves roasting or smoking. Of course a disjointed one is always best pan fried; BBQed is a close second.....
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.....Santaman I'm still intrigued by the idea of frying whole birds like you do with turkey at Thanksgiving. Do you use anything to keep the cavity open or does the oil just work itself in there for even cooking. (I'm that odd Scots bloke that rarely fries things.)
I'm going to have to dig out a YouTube video of it, is it nicer than roasting?
Sent via smoke-signal from a woodland in Scotland.
Regarding my above comment I was referring to gently pan frying a disjointed chicken in a manner similar to this video. Vary the seasonings according to your own tastes. I rarely ever presoak the chicken in buttermilk as he recommends but I've eaten it that way when others cook it and it is very good. It shouldn't surprise anybody that home made is train loads above and beyond anything KFC can do. Here's the video www.youtube.com/watch?v=0X2I4eZimTw
Regarding the whole birds, no, nothing is used to hold the cavity open as such, however the "lifter does this coincidentally. As for the taste, I can only say that it is very good. Whether it's better than roasted or not will be a matter of personal preference. This video will help visualize that process. https://youtu.be/W8XBBiUqo-g Getting the oil level correct is critical. It has to be deep enough to cover the bird and shallow enough that lowering the bird doesn't displace it over the side creating a monster grease fire.
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