Comments on: West Seattle restaurants: Harry’s Chicken Joint to semi-debut

By: EmmaPeel

EmmaPeel — Sat, 09 Mar 2013 00:34:57 +0000

Yum! Looking forward to trying it!

By: dawsonct

dawsonct — Fri, 08 Mar 2013 00:55:58 +0000

Shed22, rendered fat and lard are available in large tubs for those of us in the industry who couldn’t possibly use enough duck for all our duck fat needs, and they are myriad.
This is where the restaurants I have worked at get it:
http://www.dartagnan.com/51465/731861/Duck-Fat–Demi–Glace/Duck-Fat.html

By: sam-c

sam-c — Thu, 07 Mar 2013 18:31:17 +0000

change the ‘huh’ to ‘hah’

By: shed22

shed22 — Thu, 07 Mar 2013 17:57:14 +0000

Astute, as always, WSB. That chicken has some serious stoney eyes.

By: WSB

WSB — Thu, 07 Mar 2013 16:35:12 +0000

I had to read it about six times before thinking that by “jay,” the commenter meant the short version of “joint” as in that stuff our state legalized in a vote last year …

By: Rick

Rick — Thu, 07 Mar 2013 16:26:31 +0000

I’ll second that “huh?”

By: linda

linda — Thu, 07 Mar 2013 15:32:58 +0000

Hands down the best fried chicken I have ever tasted when sampled at BPP!
Because I have a wheat allergy, I had to pull the coating off the chicken breast strip I tried. I was amazed at how incredibly flavorful the chicken was, a wonderful surprise as most fried chicken gets its flavor from the coating. I suspect with the coating, it’s even better!
An additional pleasant surprise was it didn’t leave my hands all greasy either, something I would have expected in the process of removing the coating.
Please note, removing the coating didn’t necessarily make the chicken gluten or wheat free, it removed enough of the wheat to allow me to eat it without an allergic reaction. For folks with more severe gluten or wheat intolerance, this may not work for you (but you’ll also know your tolerance levels for your allergens, so please use your best judgment).

By: sam-c

sam-c — Thu, 07 Mar 2013 14:53:35 +0000

shed22- huh?

By: Harry's

Harry's — Thu, 07 Mar 2013 05:27:40 +0000

You can buy it from those wonderful folks at the local Thriftway.

By: shed22

shed22 — Thu, 07 Mar 2013 03:22:05 +0000

And, for all it’s worth, they may want to add a jay to the beak that’s an A in the logo. Seriously, Harry’s Chicken Joint. Do it. Now.

By: shed22

shed22 — Thu, 07 Mar 2013 03:06:36 +0000

Serious question: where is all this duck fat coming from? No duck meat on the menu but a whole heck of a lot of duck fat. Why? And from where?

By: Amrakx

Amrakx — Thu, 07 Mar 2013 02:35:06 +0000

I’m speechless, wordless.

By: Seattle

Seattle — Thu, 07 Mar 2013 02:01:50 +0000

I hope he will include some spicy chicken!

By: Ben

Ben — Thu, 07 Mar 2013 01:01:48 +0000

I really enjoyed the samples I tried at BPP a few weeks ago. Looking forward to when this place is up to full speed!

By: Kayleigh

Kayleigh — Thu, 07 Mar 2013 00:48:02 +0000

We’re vegetarians, so not much there for us. But I wanted to say I love your logo!