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Birds With No Feathers Don't Flock Much
Chicken cooking was the bane of my life for a time.
Yes I know the birdies first hand. We had a close up and
personal rapport. Still I don’t have too many fond
memories of my chicken cooking days at 7-Eleven. This is what the job of cooking chicken was like there.
The chicken is delivered once or twice a week, depending
on how quickly it sells. It comes in brown cardboard boxes.
The chicken is already cut up. It is delivered in a frozen state. First the chicken is defrosted. It is loaded into a clean sink half full of warm water. The chicken sits immersed in the water until it is warm enough to be flexible.
The chicken pieces are then washed in running water.
Excess or hanging skin is removed. A tub of spiced salty
brine is made ready. The tub is about 3by 3 feet square. The chicken pieces are individually prepared. A gloved thumb
is shoved up the center of the drumstick. The back piece is
bent until it cracks. All the bloody bits and veins are removed from the thighs. The wing pieces are folded together, so the stay folded. This allows them to take up less space in the tub of brine. All the pieces are loaded into the tub of spiced salty water. The bin is wheeled into a refrigerated cooler.
It stays there marinating for between a day to 36 hours. Then the chicken is washed. Each piece is rinsed and then stored in a smaller plastic box in a refrigerator. When needed for cooking the chicken is removed from the box, by so many pieces, of each type of chicken. There are 6 types of chicken pieces. Wing, keel, thigh, back, drum, and rib cage. Usuallyabout 36 pieces , or 6 of each type chicken piece are cooked at once. The chicken pieces are breaded by hand in a spicy flour mix.
The deep fryer is electrically heated and cooks almost automatically. After breading the chicken, the pieces are carefully lowered into the boiling oil.
It doesn’t take long to learn to be quick, but yet gentle,
at lowering the chicken pieces into the hot oil.
Getting a burning splash of oil is an effective teaching method. Once the fryer is loaded the lid is put on and the cycle button for chicken is pushed. Mid way through the cooking cycle an alarm will sound, to remind you to stir the chicken.
The lid of the fryer is removed. The chicken is stirred with a wire like spatula. This tool is inserted along the inside edge of the cooking pot.
Then you can pry the chicken up and away from the edge of the cooking pot in the fryer. Thus the chicken is moved around so it cooks evenly. The chicken continues cooking to the end of the cooking cycle. At that point the chicken cooking pot basket rises automatically out of the hot oil reservoir, in the fryer.
Wearing fluffy insulating gloves, you lift the basket off the fryer and gently pour the chicken pieces onto a transfer trolley cart. The chicken is then moved and placed in the sales display case ready for the customers to view and purchase. |
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The copyright for this content entitled "Birds With No Feathers Don't Flock Much" has been specified by the contributor as:
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May, 2012
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