NEVER Boil Your Chicken Again — Try This Old TEXAS FARM Trick

Everything I know in one place. The Cookshack Book: https://earlhargrove.shop/ Pull out any old recipe for chicken and dumplings and read the first line. Cover the chicken with water and boil it an hour. That was written for a two-year-old laying hen. The breast in your icebox came off a seven-week-old bird, and nobody rewrote the card. My daddy Roy fed a hay crew of fourteen men chicken and dumplings three days running in the summer of 1961. One kettle, five old hens, a mesquite fire. Not one man left a string of chicken in his bowl. I was standing right there. I'm Earl Hargrove. Eighty-four, cattle and a little field in Gonzales County, Texas. Forty years cooking for fifteen men at a time, out of one pot. In this one: how the chicken changed underneath the recipe: four times the size, the breast up about eighty percent, and almost none of it sold whole anymore SALT IN THE WATER from the start, and why salt shaken on after stays on the outside the cold pot, and why chicken dropped into a boil grows a rind that shreds like twine why MORE water, not less, and what a stock tank in January has to do with it the shiver, never a roll 165, not 180, and the government number most folks never heard got changed in 2006 the eighth piece, Roy's, which is the fire going out Did your daddy boil his chicken hard or let it sit in the pot? Tell me his name and what county he cooked in. I read every one.