How to cook your own poultry plucking

Plucking is the process of taking a wing, feather and all, and placing it on a rack in a bird’s mouth or back of the neck, to be cooked and then fried.

It’s a great way to make a meal, but it requires a lot of patience, so here’s how you can make it with the help of some great chicken plucker recipes.

Plucking: 1 lb. chicken breast, thighs, and wings, cut into ½-inch pieces, cleaned and sliced into ½” strips 2 tablespoons butter 1/4 cup cornmeal 1 tablespoon flour 1 teaspoon baking soda 1/2 teaspoon salt 1/8 teaspoon baking powder 2 tablespoons minced garlic, minced 1/3 cup milk 1/1 cup water 1 egg 1/16 teaspoon salt for the butter 1 egg yolk 1 teaspoon saltFor the butter: In a large bowl, whisk together the butter, flour, baking soda, salt, and baking powder.

In a separate bowl, combine the milk and water.

Whisk together until the flour is incorporated.

Add the egg and whisk to incorporate.

Add in the chicken and mix well.

Pour into a greased, shallow bowl and cover tightly with foil.

Let sit in the refrigerator for one hour.

Preheat oven to 425 degrees F. Place a rack on the center rack and place chicken breasts on the rack in the center of the oven.

Roast until golden brown, 15 to 20 minutes.

For the buttery filling: In another bowl, mix together the cornmeal, milk, flour and baking soda.

In another large bowl or measuring cup, mix well until combined.

Add milk to the butter mixture.

Beat with a fork until the batter is fluffy.

Place in the greased dish, and let sit for 10 minutes.

Roasting the chicken breast halves on a wire rack in an oven that’s at least 425 degrees for at least 10 minutes (or until golden) will help to remove excess moisture.

For a little extra flavor, pour over the topping if desired.

Place the chicken breasts in a large pot and add 2 tablespoons of the filling mixture and simmer on medium heat for 15 minutes.

Remove the chicken from the pot and place on a cooling rack.

Let the chicken rest for 20 minutes before cutting into the wings.

Serve immediately with mashed potatoes and/or baked beans.