Dirty bird, fried chicken, sometimes of the Kentucky variety… 11 secret herbs and spices, but somehow every other fried chicken place tastes pretty much the same. Not exactly but pretty much… I’ve had fried chicken all over the world… well, on opposite sides of the world at least… NZ chicken is fresher and more moist – which imho isn’t actually a good thing with fried chicken as the juices will drip out and scald your mouth. UK chicken can be great – especially when made in a primarily Caribbean community. They know their fried chicken.
Why am I posting about this? Cos. Just cos. Not the lettuce. The ‘cos that is short for because. Sort of. Am I making sense? I’ve not been well.
I haven’t had the dirty bird for some time now. But occasionally I get serious wantings for it. Wantings is not the same as cravings. Wantings is not particularly about flavour or nutritionally composition. Wantings is about how quick, easy, mostly-decisionless it is (there’s really only one thing on the “menu” – it’s chicken, crumbed with “secret” stuff and deep-fried), plus there is one special bit that I really LOVE eating.
It’s the blacked bone bits that indicate you can happily crunch away at them. Mmmmm bones. I feel like a giant. Fee-Fi-Fo-Fum-and-other-F-words (why can’t giants swear like normal people?) I’ll grind your bones and stuff like that… Sometimes these are on the end bits of long bones, but mostly it seems they are the bits where the ribs connect. Probably vertebrae. Mmmmm chicken spine. So tasty…
I’ve never eaten a chicken spine with a home-cooked meal. I’ve never even seen one when carving the chicken. Maybe the stuff at “chicken” stores is not actually “chicken”. Oh well. Maybe it’s the way they cut it – I can’t work that out either. I’m pretty sure it’s their cooking process that makes the bones crunchable and edible. Yum.
I’m hungry for deep fried bones. I wish the rest of it wasn’t so unhealthy…