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J. R. Stevens, “Southern Cuisine: Authentic, Delicious and Easy to Make”, 2015.

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J. R. Stevens, “Southern  Cuisine: Authentic, Delicious and Easy to Make”, 2015 was a cookbook on Southern cooking.  This cookbook contains a recipe for the iconic Southern dish “Fried Buttermilk Chicken”.

Harland Sanders founded the “Sanders Cafe” (see the above photograph)  in Corbin, Kentucky in 1929 and his recipe of “Eleven herbs and spices” has since defined “Southern cookery”.  Harland Sanders (1890-1980), “Twenty Favorite Recipes of Colonel Harland Sanders”, 1954 was the topic of an earlier blog post.  Also, Harland Sanders, “Process of Producing Fried Chicken under Pressure” 12 April 1966, US Patent # 3,245,800 was the topic of an earlier blog post.
“Chicken cuts” are: 1. skin, 2. neck meat, 3. breast meat, 4. thigh meat, 5. leg drumstick meat, 6. wing tip, 7. wing mid-joint meat, 8. wing “drumette” meat, 9. gizzard, 10. heart, 11. liver & 12. cartilage.  The Japanese diagram above shows these cuts of chicken.  

The “yakitori” skewer shown above has 12 different chicken cuts; and, the skewers are grilled to cook the chicken cuts. A chicken from “head-to-toe” is shown in the diagram; and, the “head” and “toes” are the only parts not used “yakitori “ skewers.  The “12-cuts” yakitori (shown above) is not common; since, most yakitori skewers are a “single, type cut”. 

 

J. R. Stevens, “Southern  Cuisine: Authentic, Delicious and Easy to Make”, 2015 was a cookbook on Southern cooking. This cookbook contains a recipe for the iconic Southern dish “Fried Buttermilk Chicken”.
Email address of this blog is:  twinkl22004@holidayrecipestocook.com

 

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  1. Pingback: Wes Berry, “Kentucky BBQ”, 2017. - Holiday Recipes to Cook

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