You take leftover rotisserie chickens from you local market, from the fridge. No, I can’t really bring myself to lie and give you faux shit over how they’re labelled; so long as they taste good.
Indeed it was the case they taste awesome, and you can enhance. I sourced from two caracas.
Just punch them, break them up, spread on Juka’s Red Palm Oil (100% Organic & Natural From Africa), accept no substitutes, and pop it in a high broiler for about 10, along with cherry tomatoes and at least a bulb of peeled garlic.
Simple enough
Closer
Closest
The garlic wasn’t yet done at about 8-10. I picked off everything else and gave them all another 2-3.
You really need to begin experimenting with Red Palm Oil.
The worst that can happen is you’ll laf at all the coconut oil fucktards* who think they know something. They don’t. They’re just regurgitators. You need to come to my blog to get any sense of pioneer.
*Coconut oil is fine and I use it. My problem is with perennial followers.
Experimented with palm oil last year, straight from Africa. Really didn’t taste very good. Gives things a lovely red color though. I’m going to give red palm oil one last chance, I’ll deep fry potatoes in it and see how they turn out.
Try roasting, man. Toss wedges or steak fries in the wok to coat, spread out on a cookie sheet, 400 in the center for about 20 minutes. Flip ’em at about 12 minutes. Salt liberally after they’re done.
Everyone I’ve served these two raves.
Also, try it with fingerlings sliced lengthwise in half. Start with the cut side facing down.
For watching sports, I like to cook wings in the oven. Come out better than deep fried. Effectively fry themselves in their own fat.
Franks Hot Sauce + Butter to coat. Better than any “great” wings at restaurants.
Red palm oil is a treasure. I’ve been using it for years, but only recently started cooking with it. I discovered it when searching for oils to use on my skin, specifically oils full of natural vitamins. Of course, it leaves the skin temporarily painted red, so I’ve only slept in it. My guy thinks I am nuts, but this is the tip of the iceberg lol.
Two questions – do your oven roasted wings get crispy? I don’t seem to have much look with that.
Also, from left field – I want to try my hand at making Vietnamese pho soup. I’ve made the broth – need to prepare some shaved beef. I’m unsure which cut to purchase and what instrument I would use to thinly shave raw beef. All suggestions appreciated.
For crispy, do them under the broiler, then turn them.
oops, apologize- “luck”, not “look” LOL