Text 9258, 104 rader
Skriven 2011-04-06 21:40:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: arctic light
====================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> Before I adapted to the arctic's long summer days and dark winter
 JW> nights, I hung heavy "blackout" curtains in the summer time and hooked
 JW> up a timer to my bedside lamp in the winter so that the lights came on
 JW> before the alarm clock went off.

 ML> When I was at Sharman's, she had time for no such niceties,
 ML> and I got rather time-confused. It was interesting.

It takes about two years to get used to it. There is a tendency the
first summer to party til 3 AM even if you have to get up for work by
7 AM. (if you're 29 and single).

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Tea-Brined Batter Fried Picnic Chicken
Categories: Chicken
  Servings: 8

           FOR THE CHICKEN:
      1 qt freshly brewed tea 
           Zest of 1 lemon, removed
           with a vegetable peeler
      1 c  sugar
    1/2 c  kosher salt
      1 qt ice water
      8    whole chicken legs, thighs
           and legs separated
           FOR THE COATING:
      5 c  all-purpose flour
      2 c  buttermilk 
      2 lg eggs
      2 c  finely ground cornmeal
      2 TB seasoning, such as Old Bay
      1 TB chili powder
      1 TB fine sea salt
      1 ts freshly ground black pepper
      6 c  vegetable oil, for frying

To brine the chicken: Two days before serving the chicken, combine
the tea, lemon zest, sugar, and salt in a saucepan and simmer for 2
to 3 minutes, until the salt and sugar are dissolved. Remove from
heat, add the ice water and cool completely. Submerge the chicken
pieces in the liquid, cover, and refrigerate for 48 hours.

At least 1 hour before serving, remove the chicken from the brine
and drain in a strainer for 10 minutes.

To make the coating: Place 3 cups of the flour in a large bowl.
Whisk together the buttermilk and eggs in a second bowl. Whisk
together the remaining flour, the cornmeal, Old Bay, chili powder,
salt, and pepper in a third bowl. Set two wire racks over two
separate rimmed baking sheets.

Pat the chicken dry with paper towels. Coat each piece lightly the
plain flour and shake off the excess. Dip in the buttermilk and egg
batter, and finally roll the chicken in the cornmeal mixture.
Transfer the pieces to a rack and let sit 20 to 30 minutes before
frying.

Pour the oil into a large cast-iron skillet and heat over high heat
until a pinch of flour sprinkled into the oil immediately bubbles or
a deep-frying thermometer registers 365 F. Working in batches, fry
the chicken pieces, adjusting the heat as necessary to maintain the
oil temperature. Cook for 8 minutes, flip, and cook for 7 minutes
more. The chicken should be golden brown. The juices should run
clear when the thickest part is pierced, and an instant-read
thermometer should register 165 F.

Transfer the pieces to the clean wire rack; blot them with paper
towels. Cool for a few minutes or cover lightly and place in the
refrigerator overnight before serving.

Like most fried chicken, this is a recipe that's best enjoyed the
second day. When cool, the tea flavors come through bright and even
a little tannic, and the crisp crust packs a wallop of Old Bay. 

Recipe by: The Blackberry Farm resort in Tennessee

Source: One Big Table by Molly O'Neill 

Posted by: Caroline Russock


  From: Serious Eats                    
 
MMMMM-------------------------------------------------






Cheers

YK Jim


... What party would be complete without the threat of renal failure?

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