CoastRanger:
# 8 skillet in a #12
CoastRanger:
A 3 1/2-4lb Chicken and a Package of Andouille
CoastRanger:
Pour A couple Tablespoons of Vietnamese Sriracha Hot sauce
CoastRanger:
Hot Sauce Massage
CoastRanger:
S&P
CoastRanger:
Sitting Chicken
CoastRanger:
Backside View
CoastRanger:
Decent Andouille
CoastRanger:
Holy Trinity
CoastRanger:
Rice
CoastRanger:
Peel your Celery!!!
CoastRanger:
The Bird is Done
CoastRanger:
IMG_0035
CoastRanger:
Lift Off
CoastRanger:
Save a little fat to saute' the Trinity
CoastRanger:
Chicken Resting
CoastRanger:
Diced Andouille
CoastRanger:
Chop up Celery, Onions and Peppers
CoastRanger:
Saute' Rice and Veggies
CoastRanger:
Add Tomato Product
CoastRanger:
Trasfer to a covered dutch oven 10.5 inchX 4.5 Inch
CoastRanger:
In the Oven
CoastRanger:
I pulled on the leg with my fingers and the bone came out
CoastRanger:
I use tongs to hold the legs and twist them out of the joints
CoastRanger:
This chicken is pulled apart easily
CoastRanger:
Wings pop out
CoastRanger:
Oysters are ready for the cook
CoastRanger:
Chicken Oysters!!!
CoastRanger:
The best piece on a chicken
CoastRanger:
You know where this is going
