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Post Bulletin
     June 26, 2018      #53-176 PB1
 

Chicken to broast about

Pollo para analizar

By Holly Ebel

Fried chicken has been a favorite at picnics, reunions and Sunday suppers for a very long time, whether it was fixed by Grandma, Mom or Colonel Sanders.

These days, it seems that we are in a fried chicken renaissance, from fast food (KFC, Chick-fil-A) to chefs putting their own spin on this very iconic American dish. It’s a huge favorite, never mind that it is — horrors — fried. I can’t resist it and probably you can’t either.

Broasting, a unique system of frying, may be contributing to this resurgence in popularity.

By Holly Ebel

Fried chicken has been a favorite at picnics, reunions and Sunday suppers for a very long time, whether it was fixed by Grandma, Mom or Colonel Sanders.

These days, it seems that we are in a fried chicken renaissance, from fast food (KFC, Chick-fil-A) to chefs putting their own spin on this very iconic American dish. It’s a huge favorite, never mind that it is — horrors — fried. I can’t resist it and probably you can’t either.

Broasting, a unique system of frying, may be contributing to this resurgence in popularity.

Por Holly Ebel

El pollo frito ha sido un favorito en los picnics, reuniones y cenas del domingo durante mucho tiempo, ya sea que lo haya arreglado la abuela, mamá o el coronel Sanders.

En estos días, parece que estamos en un renacimiento de pollo frito, desde la comida rápida (KFC, Chick-fil-A) hasta los chefs dando su propio giro a este icónico plato estadounidense. Es un gran favorito, no importa que sea - horrores - frito. No puedo resistirlo y probablemente tú tampoco.

El estiramiento, un sistema único de fritura, puede estar contribuyendo a este ...

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