Hill Country Fare

Hill Country Fare Pre-Creamed Shortening

42 oz

$5.39 each($0.13 / oz)

Aisle 7

Victoria H‑E‑B plus!

6106 N. NAVARRO

Description

Hill Country Fare Pre-Creamed Shortening is best used for frying. Try out the fried chicken recipe on the package!

Highlights

Nutrition Facts
about 108 servings per container
Serving Size
1 Tbsp (11g)
- Amount Per Serving
  Calories
  100
- % Daily Value^*
- Total Fat
  11g
  14%
- Saturated Fat
  4.5g
  23%
- Trans Fat
  0.5g
- Polyunsaturated Fat
  1g
- Monounsaturated Fat
  4g
- Cholesterol
  10mg
  3%
- Sodium
  0mg
  0%
- Total Carbohydrate
  0g
  0%
- Dietary Fiber
  0g
  0%
- Total Sugars
  0g
- Includes Added Sugars
  0g
  0%
- Protein
  0g
- Vitamin D
  0mcg
  0%
- Calcium
  0mg
  0%
- Iron
  0mg
  0%
- Potassium
  0mg
  0%
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
MEAT FATS (LARD, TALLOW AND HYDROGENATED LARD), SOYBEAN OIL, VEGETABLE MONO AND DIGLYCERIDES, BHA, PROPYL GALLATE AND CITRIC ACID ADDED TO PROTECT FLAVOR.
Allergens and safety warnings
Caution: Do not leave unattended. Turn off heat if smoking or fire occurs. Do not put water on hot shortening and do not pour into plastic container. Spontaneous combustion (fire) may result from shortening soaked materials even after laundered. MEAT FATS (LARD, TALLOW AND HYDROGENATED LARD), SOYBEAN OIL, VEGETABLE MONO AND DIGLYCERIDES, BHA, PROPYL GALLATE AND CITRIC ACID ADDED TO PROTECT FLAVOR.
Southern Style Fried Chicken Prep Time: 2 Hours Fry Time: 25 minutes 1/2 Cup Buttermilk 2 Cups Frying Flour 3 1/2 pounds of Chicken Fryer Parts, cut breasts in half diagonally Hill Country Fare (R) Pre-Creamed Shortening 1. Combine buttermilk and chicken pieces in a resealable plastic bag. Seal the bag and turn bag over several times to coat the chicken. Refrigerated the chicken for 2 hours or until ready to fry. 2. Place the Frying Flour in a large brown paper bag; Shake 2 to 3 pieces of chicken at a time in the paper bag. Place the flour coated pieces on a wire rack to dry for 15 minutes. 3. Heat a large heavy cast iron skillet over medium heat for 2 minutes. Add the shortening and heat for 3 minutes or until the shortening reaches 350°F. The shortening should be 1/2 inch deep in the skillet. Remove Excess shortening to prevent spilling & burning. 4. Carefully arrange the coated chicken pieces skin side down in the hot fat, COVER the skillet, REDUCE THE HEAT TO MEDIUM LOW and cook the chicken for 10 minutes. Adjust the chicken pieces around the skillet if necessary. Turn the chicken pieces over with tongs and fry for 12 more minutes uncovered or until the chicken is richly browned. The internal temperature should be 170°F and the juice should be clear when pierced with a fork. Place fried chicken on a wire rack over paper towels to dry crisp. Makes: 6 servings