Mountain chicken

Dominica is home to a endangered frog species that used to be their national dish called mountain chicken. I had never had frog legs before and happen to come across some farm raised frog legs at my local Asian market so I thought I would try this Dominican recipe for mountain chicken. Please note that you should not eat this dish if in Dominica using the endangered frog as it is endangered, however if you can find some farm raised legs like I did, I would highly recommend frying them up, they were delicious! Serve it with local vegetables they call provisions to round out the meal. • 8 Farm raised frog legs • 3 Tablespoons Lime or Lemon juice • 2 teaspoons Salt • 2 cloves Garlic • 1 teaspoon Pepper black or white • 1 teaspoon Vinegar • 1 teaspoon Thyme chopped • 1 Green Pepper sliced • 1 cup Flour • 1 cup Vegetable oil for frying Mountain Chicken • For the sauce: • 1 Tablespoon Butter • 1 small Onion sliced • 1 cup Water • 1 Tablespoon Flour • For the provisions: • 2 Green figs/plantains sliced • 2 Dasheen Taro root (cut into 4 pieces) • 2 Yams cut into 4 pieces Hello my name is Darlene and thank you for stopping by! I am cooking a meal from every country in the world. I do extensive research and choose a menu that I feel best represents the country and their cuisine. Of course that also includes the authentic, delicious recipes. Simply click on the link or the photo in the journey by country posts to get them. I also share important information about the country as well....

Jump to Recipe I was recently at my Moms and she wanted some inspiration for a chicken dinner. Hmmmm . . . Chicken, chicken, chicken. It is so easy to get into a rut and always fix the same things over and over! We were brainstorming together (ok, SHE was brainstorming), when suddenly she remembered a recipe my Aunt had made when she was visiting. Smokey Mountain Chicken. Now, I grew up in the Smokey Mountains, and I had never heard of this recipe, but let me tell you - it is a winner! My family moved away from Tennessee about 12 years ago, but we still go back and visit as often as we can. My Aunt and her boyfriend have taken my Mom several times to a restaurant called Calhouns. That is where the inspiration for this recipe comes. As I understand it, the original recipe is smothered in barbecue sauce. This is lovely, but as we all know, most store-bought barbecue sauces are loaded with sugar and high fructose corn syrup! (You can check out this And if you're looking for more chicken recipes, you'll want to try this Smokey Mountain Chicken • 1-2 pounds boneless skinless chicken breast • 1 recipe • 1/2 pound bacon, cooked (I used pre-cooked strips, but you could fry your own) • Provolone cheese slices (or your favorite cheese) • Prepare grill and grill chicken over medium heat until nearly cooked through. • Baste with barbecue sauce, then flip chicken and baste other side. • Layer cooked • Cover grill and cook chicken until cheese is melty and chicken is cooked through. • ...

Winston-Salem's Original Fried Chicken that's not Greasy Craving for tasty, fried chicken that's tender and juicy but not greasy? Look no further than Mountain Fried Chicken, the number one family-style restaurant in Winston-Salem, North Carolina. Serving the most delicious, fall-off-the-bone fried chicken in the Piedmont Triad, we bring you home-style chicken dishes with a choice of 14 different vegtables! Don't believe us? Visit any of our locations and try our famous fried chicken and our original "Winston wings" today! "It's not greasy" Mountain Fried Chicken's Story Family-friendly restaurant Mountain Fried Chicken in Winston Salem, North Carolina, has been serving lip-smacking fried chicken and wings in the Piedmont Triad since 1986. Offering a casual dining experience, this family-owned restaurant serves all-American dishes that'll remind you of home. We currently have four stores in the area with our team ready to serve you with a smile. Mountain Fried Chicken has been operating for more than three decades under the guidance of our founder, Charlie Taylor, known to the locals as "Chicken Charlie". With our experience and expertise in the food industry, we have steadily grown from a humble diner to three full-size restaurants. In fact, we are celebrating 35 years of monumental mountain goodness, and we hope you join us for many more. With our success, we do not forget to give back to the community. We've achieved this by contributing to charity programs, and support...

Smoky Mountain Chicken will have them running back to the dinner table. No more boring chicken dinner nights when you serve up this moist barbecue chicken! This famous chicken from Ruby Tuesday has not always been topped with bacon or cheddar and Swiss cheese. There was a time when it was topped with ham and provolone cheese. Just my opinion, but I think the original was much better. Ham compliments the dish and bacon overpowers it. By all means, if bacon is your preference, use a couple of pieces of cooked, thick-sliced applewood smoked bacon instead. Same with the cheese, if you prefer a stronger cheese, use that. I like to use provolone for the flavor, color, and round shape that makes it easier to cover the chicken without going overboard. 1 1/2 slices of provolone seem to cover the chicken perfectly. This is one of the easiest dinners I make. Just start with some standard boneless chicken breasts. Add some salt and pepper. Now would be the time to add any other seasonings you might like. When the chicken is right at done. I tend to pull my chicken out of the oven as soon as the juices run clear. For me, this means somewhere in the range of 150 to 155⁰F. I recommend the use of a kitchen thermometer when cooking any poultry. I have a few (affiliate link) hanging around so I always have one that is clean. Much over 160⁰F chicken breasts start to get dry and rubbery. For the specifics on chicken and internal temperature, see this After the first bake, the chicken will hav...

Dominica’s National dish is the mountain chicken. Mountain chicken isn’t chicken but instead derives its name from the crapaud’s (frog in creole) legs, which tastes like chicken. Crapaud is often found within the interior of the island and at high altitude . Sinceit’s a protected species, hunting season for the crapaud is between September to February. I left Dominica as a teenager and didn’t indulge in mountain chicken as my adventurous palate hadn’t fully developed, and this national dish was more popular among tourists and adults. Since moving abroad, my palate has expanded, and my most recent encounter with mountain chicken abroad was last November. My family and I have come to developed a love for it, since it’s locally available. We prepare it fried with batter and jerked. My kids especially love the jerk mountain chicken, how we prepare jerk chicken for the grill. I usually toss it in a pan with some jerk sauce for just 2 minutes. Then transfer them to the grill for about 10 minutes. This process makes them juicier and more flavorful. Here’s my jerk frog legs recipe • 2 lbs frog legs From your seafood market, or specialty market • 3 tbsp jerk sauce Use the paste, and based on your spice tolerance. Cut jerk sauce in half • 2 tbsp paprika divided in half • 1 tbsp turmeric • salt based on your tolerance • tbsp black pepper • 4 cloves garlic (crushed) • ½ cup olive oil divided in half • 3 branches thyme chopped • ½ lemon • Mango habanero BBQ sauce I used William Sonoma ...

A:We have a long-standing commitment to using only U.S. grown corn and soybeans to make the feed for our chickens. Unfortunately, we are no longer able to source enough non-GMO corn and soybeans that are grown in the U.S. to feed all of our chickens as 93% of the corn and 95% of the soybeans grown in the U.S. are genetically engineered according to the USDA's National Agricultural Statistics Service, and importing grains is not an option as they do not meet our high quality standards. Please rest assured that the corn and soybeans that we source are still high quality, 100% U.S. grown, and pesticide free. We test every load of feed ingredient upon arrival to our feed mill and every load of finished feed as well in our on-site USDA certified laboratory. Q:Do you ADMINISTER THE MRNA VACCINE? A:There are NO mRNA vaccines approved for use in poultry, so we have not and do not administer those to our chickens. mRNAs are approved by the FDA for use in humans only. Q:Do you send chicken to china for processing? A:No! We never have and never will send our chickens to China for processing. All of our farms and facilities are family owned and operated, and are conveniently located within a 60-mile radius of our home office in Northeast Georgia. This enables us to provide our customers with the safest, highest quality products possible. Q: Does springer mountain farms process and sell chickens that have been found to have avian Leukisos(AL)? A: The recent news of the FSIS (Food Safet...

Smoky Mountain Chicken will have them running back to the dinner table. No more boring chicken dinner nights when you serve up this moist barbecue chicken! This famous chicken from Ruby Tuesday has not always been topped with bacon or cheddar and Swiss cheese. There was a time when it was topped with ham and provolone cheese. Just my opinion, but I think the original was much better. Ham compliments the dish and bacon overpowers it. By all means, if bacon is your preference, use a couple of pieces of cooked, thick-sliced applewood smoked bacon instead. Same with the cheese, if you prefer a stronger cheese, use that. I like to use provolone for the flavor, color, and round shape that makes it easier to cover the chicken without going overboard. 1 1/2 slices of provolone seem to cover the chicken perfectly. This is one of the easiest dinners I make. Just start with some standard boneless chicken breasts. Add some salt and pepper. Now would be the time to add any other seasonings you might like. When the chicken is right at done. I tend to pull my chicken out of the oven as soon as the juices run clear. For me, this means somewhere in the range of 150 to 155⁰F. I recommend the use of a kitchen thermometer when cooking any poultry. I have a few (affiliate link) hanging around so I always have one that is clean. Much over 160⁰F chicken breasts start to get dry and rubbery. For the specifics on chicken and internal temperature, see this After the first bake, the chicken will hav...

Dominica’s National dish is the mountain chicken. Mountain chicken isn’t chicken but instead derives its name from the crapaud’s (frog in creole) legs, which tastes like chicken. Crapaud is often found within the interior of the island and at high altitude . Sinceit’s a protected species, hunting season for the crapaud is between September to February. I left Dominica as a teenager and didn’t indulge in mountain chicken as my adventurous palate hadn’t fully developed, and this national dish was more popular among tourists and adults. Since moving abroad, my palate has expanded, and my most recent encounter with mountain chicken abroad was last November. My family and I have come to developed a love for it, since it’s locally available. We prepare it fried with batter and jerked. My kids especially love the jerk mountain chicken, how we prepare jerk chicken for the grill. I usually toss it in a pan with some jerk sauce for just 2 minutes. Then transfer them to the grill for about 10 minutes. This process makes them juicier and more flavorful. Here’s my jerk frog legs recipe • 2 lbs frog legs From your seafood market, or specialty market • 3 tbsp jerk sauce Use the paste, and based on your spice tolerance. Cut jerk sauce in half • 2 tbsp paprika divided in half • 1 tbsp turmeric • salt based on your tolerance • tbsp black pepper • 4 cloves garlic (crushed) • ½ cup olive oil divided in half • 3 branches thyme chopped • ½ lemon • Mango habanero BBQ sauce I used William Sonoma ...

Dominica is home to a endangered frog species that used to be their national dish called mountain chicken. I had never had frog legs before and happen to come across some farm raised frog legs at my local Asian market so I thought I would try this Dominican recipe for mountain chicken. Please note that you should not eat this dish if in Dominica using the endangered frog as it is endangered, however if you can find some farm raised legs like I did, I would highly recommend frying them up, they were delicious! Serve it with local vegetables they call provisions to round out the meal. • 8 Farm raised frog legs • 3 Tablespoons Lime or Lemon juice • 2 teaspoons Salt • 2 cloves Garlic • 1 teaspoon Pepper black or white • 1 teaspoon Vinegar • 1 teaspoon Thyme chopped • 1 Green Pepper sliced • 1 cup Flour • 1 cup Vegetable oil for frying Mountain Chicken • For the sauce: • 1 Tablespoon Butter • 1 small Onion sliced • 1 cup Water • 1 Tablespoon Flour • For the provisions: • 2 Green figs/plantains sliced • 2 Dasheen Taro root (cut into 4 pieces) • 2 Yams cut into 4 pieces Hello my name is Darlene and thank you for stopping by! I am cooking a meal from every country in the world. I do extensive research and choose a menu that I feel best represents the country and their cuisine. Of course that also includes the authentic, delicious recipes. Simply click on the link or the photo in the journey by country posts to get them. I also share important information about the country as well....

A:We have a long-standing commitment to using only U.S. grown corn and soybeans to make the feed for our chickens. Unfortunately, we are no longer able to source enough non-GMO corn and soybeans that are grown in the U.S. to feed all of our chickens as 93% of the corn and 95% of the soybeans grown in the U.S. are genetically engineered according to the USDA's National Agricultural Statistics Service, and importing grains is not an option as they do not meet our high quality standards. Please rest assured that the corn and soybeans that we source are still high quality, 100% U.S. grown, and pesticide free. We test every load of feed ingredient upon arrival to our feed mill and every load of finished feed as well in our on-site USDA certified laboratory. Q:Do you ADMINISTER THE MRNA VACCINE? A:There are NO mRNA vaccines approved for use in poultry, so we have not and do not administer those to our chickens. mRNAs are approved by the FDA for use in humans only. Q:Do you send chicken to china for processing? A:No! We never have and never will send our chickens to China for processing. All of our farms and facilities are family owned and operated, and are conveniently located within a 60-mile radius of our home office in Northeast Georgia. This enables us to provide our customers with the safest, highest quality products possible. Q: Does springer mountain farms process and sell chickens that have been found to have avian Leukisos(AL)? A: The recent news of the FSIS (Food Safet...