Game Chips Go Along With The Roast Pheasant |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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It's a potatoe chip, but in England it has to sound SPECIAL, so they call it a GAME CHIP, go figure. Ingredients:
what you need |
4 cups vegetable oil or shortening |
6 medium-sized baking potatoes (about 2 pounds), peeled |
2 teaspoons salt |
Directions:
1. How To Cook:
2. 1. Preheat the oven to 250°. Line a jelly-roll pan or large, shallow roasting pan with a double thickness of paper towels, and set it aside. In a deep-fat fryer or large, heavy saucepan, heat the oil to 360° on a deep-frying thermometer, or until a haze forms above it.
3. 2. With a large knife or a vegetable slicer, cut the potatoes into slices 1/16 inch thick and drop them directly into cold water to remove the starch and prevent them from discoloring. When ready to use, drain them in a colander, spread them out in a single layer on paper towels, and pat them thoroughly dry with more towels.
4. 3. Drop about 1/2 cup of the potatoes at a time into the hot fat and, turning the slices about with a slotted spoon, fry for 2 or 3 minutes, or until they are crisp and golden brown. Transfer the chips to the paper-lined pan and keep them warm in the oven while you proceed with the remaining batches.
5. 4. To serve, heap the chips in a heated bowl and sprinkle them with the salt. Game chips are traditionally served with roasted birds, such as pheasant, in which case they may be arranged in a circle around the bird and served on the same platter.
6. To Serve: 4 to 6
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