Text 28112, 89 rader
Skriven 2015-06-13 05:18:48 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1252
====================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Rosemary-Brined, Buttermilk Fried Chicken
 Categories: Poultry, Herbs, Marinades, Chilies
      Yield: 7 Servings

      8    Chicken legs; drumsticks and
           - thighs separated
      8    Chicken wings; tips removed
      3 c  (420 g) all-purpose flour
      3 tb Fresh ground black pepper
      2 tb Paprika
      2 tb Fine sea salt
      2 ts Cayenne pepper
      2 tb Baking powder
      2 c  (480 ml) buttermilk
           Oil for deep-frying

MMMMM---------------------------BRINE--------------------------------
      1 sm Onion; thin sliced
      4 cl Garlic; smashed
      1 ts Vegetable oil
           Kosher salt
      6    Branches rosemary; 4-5"/10
           - 12cm long
  4 1/2 c  (1 L) water
      1    Lemon; quartered

  Make the brine: In a medium saucepan over medium-high
  heat, saut+¬ the onion and garlic in the oil until
  translucent, 3 to 4 minutes. Add 3 tablespoons salt after
  the onion and garlic have cooked for 30 seconds or so. Add
  the rosemary and cook to heat it, 30 seconds or so. Add
  the water and lemon, squeezing the juice from the wedges
  into the water and removing any seeds. Bring the water to
  a simmer, stirring to dissolve the salt. Remove from the
  heat and allow the brine to cool. Refrigerate until
  chilled.

  Place all the chicken pieces in a large, sturdy plastic
  bag. Set the bag in a large bowl for support. Pour the
  cooled brine and aromatics into the bag. Seal the bag so
  that you remove as much air as possible and the chicken is
  submerged in the brine. Refrigerate for 8 to 24 hours,
  agitating the bag occasionally to redistribute the brine
  and the chicken.

  Remove the chicken from the brine, rinse under cold water,
  pat dry, and set on a rack or on paper towels. The chicken
  can be refrigerated for up to 3 days before you cook it,
  or it can be cooked immediately. Ideally, it should be
  refrigerated, uncovered, for a day to dry out the skin,
  but usually I can't wait to start cooking it.

  Combine the flour, black pepper, paprika, sea salt,
  cayenne, and baking powder in a bowl. Whisk to distribute
  the ingredients. Divide this mixture between two bowls.
  Pour the buttermilk into a third bowl. Set a rack on a
  baking sheet/tray. Dredge the chicken in the flour, shake
  off the excess, and set the dusted pieces on the rack. Dip
  the pieces in the buttermilk, then dredge them
  aggressively in the second bowl of flour and return them
  to the rack.

  Heat oil in a pan for deep-frying to 360+.F/180+.C. Add as
  many chicken pieces as you can without crowding the pan.
  Cook the chicken, turning the pieces occasionally, until
  they are cooked through, 12 to 15 minutes depending on
  their size. Remove to a clean rack and allow them to rest
  for 5 to 10 minutes before serving.

  by Michael Ruhlman; Ruhlman's Twenty

  Epicurious | November 2011

  Yield: Serves 6 to 8

  MM Format by Dave Drum - 27 November 2011

  Uncle Dirty Dave's Archives

MMMMM

... Vegetables lack purpose when unaccompanied by a good cut of meat.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)