Roy Rodgers Recipes

ROY ROGERS CRISPY FRIED CHICKEN - COPYCAT

Steps:

• Pre-heat your deep fryer to 375°. In a mixing bowl, blend egg whites and milk with a wire whisk -- set aside.(Make sure they're mixed thoroughly--somewhat "frothy".).
• Measure dry ingredients into a gallon sized Zip Lock type bag, close, and shake well to mix.
• Generously coat the drumsticks with the milk-egg mixture, and place them in the bag of seasonings. (I recommend doing 3 at a time) Then shake the bag until well coated.
• Drop into deep fryer and allow to cook 15 minutes. (Fry no more than 9 at a time -- and if cooking 9, go 18-22 min, eyeball 'em) When the drumsticks are done, they will be a dark golden brown.
• Remove crispy chicken and drain on a paper towel lined plate. CAUTION! They will be very HOT, so allow them to cool 5-8 minutes before serving.
• Note: You can remove the skin for "skinless crispy chicken" if you prefer.
• Note 2: Try this coating recipe and cooking method with CHICKEN TENDERS. Just cut up boneless breasts into bite sized pieces, coat with milk-egg/seasoning and deep fry.
• Note 3: You can also use this coating and cooking method for wings, thighs, breasts etc. Just be sure to coat well and adjust cooking time for the different sizes of chicken.

ROY ROGERS

Steps:

• Pour a dash of grenadine syrup into a cocktail glass over ice, then pour in the cola. Garnish with a maraschino cherry to serve.

ROY ROGERS REGULAR ROAST BEEF SANDWICH

Steps:

• Preheat oven to 225°F Insert an oven safe remote thermometer into the center of the roast and program the thermometer to alert at 115°F Place the roast on a rack over a foil lined baking pan. Slow roast in the oven uncovered until the thermometer alerts. Turn the temperature of the oven down to 175F and continue roasting. The idea is that this tough cut of meat will become most tender if slow roasted with an internal temp under 122F as long as possible.
• Change the alert temperature of the thermometer without opening the oven to 130°F When the alert is reached remove the roast from the oven and let rest inside an unsealed gallon sized ziploc baggie. This will capture the juices while resting. The roast will be pink throughout. This is how it should look at this point.
• When the roast is room temperature, seal the baggie and place in the refrigerator over night. The cold temperature will help enable thin slicing.
• Reserving the juices in the ziploc baggie, slice 3.2 oz of beef for each sandwich to be made. (I purchased a Harbor Freight deli slicer for $65 on Ebay). Heat the beef broth or consomme in a saucepan until simmering and add in the reserved juices. When the sauce is simmering place the cut beef on a skimmer and dunk into the hot broth for 30 to 45 seconds. This will finish cook the beef, add the flavor of Roy's sandwiches without toughening the meat. Anything over a minute will toughen the meat. A Roy's employee acknowledged this is how they finished the beef.
• Place the meat directly from the broth on an untoasted bun bottom. Spoon a tablespoon of broth onto the top bun. Add barbecue sauce and horsey sauce.