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.