Bourbon Brined Fried Chicken

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Serves 4 to 6

Ingredients:

For the Brine:
One 3 1/2 to 4 pound whole chicken
1/4 cup kosher salt
2 tablespoons honey
1 tablespoon brown sugar
1 cinnamon stick
2 bay leaves
2 cups steaming hot water
2 cups ice water
2/3 cup bourbon

For Frying:
1 1/2 cups all-purpose flour
1 cup rice flour
2 tablespoons cornstarch
1 tablespoon kosher salt
1/2 tablespoon paprika
2 teaspoons black pepper
1 teaspoon onion powder
1 teaspoon onion salt
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoons cayenne, or to taste
1/2 teaspoon celery salt
1/2 teaspoon dried sage
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
2 1/2 cups buttermilk
Dash of hot sauce
9 cups peanut oil, for frying

Special Equipment:

6 1/2- quart  Round Deep Dutch Oven

 

Directions:

Break chicken down into 10 pieces by removing thighs, drumsticks, whole wings, and bone-in breasts; cut each of the two breasts in half

To a large saucepan, add water, salt, honey, brown sugar ,cinnamon stick and bay leaves and stir until the salt dissolves. Bring to a boil for about 5 minutes. Remove from the heat and add the ice water and bourbon and allow to cool completely. Put chicken pieces into a resealable  gallon freezer bag and pour the brine over the chicken. Seal the bag, set in a large bowl, and chill at least 4 hours, but preferably overnigh, for best results.

In a large bowl, whisk together flours, cornstarch, salt and spices. Set aside. In a second bowl, whisk together buttermilk and hot sauce, then set aside. Remove chicken pieces from the brine and pat dry. Dredge each piece of chicken in the flour mixture, shaking off any excess. Dip in buttermilk mixture and allow excess to drip off. Finally, dredge completely in the flour again, and set on a rack over a sheet pan. Repeat with remaining pieces and let stand to allow a crust to form over the chicken while the oil heats.

Preheat oven to 250º F.

Add oil to a 6 1/2-quart deep Dutch oven and heat to a temperature of 350º F.

Carefully add 5 pieces of chicken to the oil and hold temperature around 320 ºF while frying, gently turning chicken once. Fry for 12 minutes or until a thermometer reads 165 º F in the thickest piece. Remove chicken to a rack set over a sheet tray, and hold in the oven while the next batch cooks. To prevent the chicken from buring on the outside  before it cooks through, remove it from the oil and place it  on a baking sheet and place it in the oven where it can finish cooking; check temperature before serving. Repeat frying process with remaining pieces, and keep warm in the oven until ready to serve.

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Heirloom Tomato, Cheddar and Bacon Pie

 

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Photo: Hector Sanchez; Styling: Heather Chadduck, 2013

Southern Living Magazine raised the ante on classic tomato pie with a sour cream crust studded with bacon, layers of colorful tomatoes, and plenty of cheese and herbs to tie it all together. Nobody wants a soggy tomato pie, so for best results, seed the tomatoes and drain the slices before baking.This recipe is a bit time consuming and may take up to three hours to prepare,  but it is sure worth the effort!

RECIPE BY SOUTHERN LIVING
June 2013

Serves 6 to 8 

Ingredients:
For the Crust:
2 1/4 cups self-rising soft-wheat flour , such as White Lily®
1 cup cold butter, cut up
8 cooked bacon slices, chopped
3/4 cup sour cream

For Filling :
2 3/4 pounds assorted large heirloom tomatoes, divided (*See Cook’s Notes)
2 teaspoons kosher salt, divided
1 1/2 cups (6 oz.) freshly shredded extra-sharp Cheddar cheese
1/2 cup freshly shredded Parmigiano-Reggiano cheese
1/2 cup mayonnaise
1 large egg, lightly beaten
2 tablespoons fresh dill sprigs
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon apple cider vinegar
1 scallion, thinly sliced
2 teaspoons sugar
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons plain yellow cornmeal

Directions:
Prepare Crust: Place flour in bowl of a heavy-duty electric stand mixer; cut in cold butter with a pastry blender or fork until mixture resembles small peas. Chill 10 minutes.

Add bacon to flour mixture; beat at low speed just until combined. Gradually add sour cream, 1/4 cup at a time, beating just until blended after each addition.

Spoon mixture onto a heavily floured surface; sprinkle lightly with flour, and knead 3 or 4 times, adding more flour as needed. Roll to a 13-inch round. Gently place dough in a 9-inch fluted tart pan with 2-inch sides and a removable bottom. Press dough into pan; trim off excess dough along edges. Chill 30 minutes.

Meanwhile, prepare Filling: Cut 2 pounds of tomatoes into 1/4-inch-thick slices, and remove seeds. Place tomatoes in a single layer on paper towels; sprinkle with 1 teaspoon salt. Let stand 30 minutes.

Preheat oven to 425°F. Stir together Cheddar cheese, next 10 ingredients, and remaining 1 tsp. salt in a large bowl until combined.

Pat tomato slices dry with a paper towel. Sprinkle cornmeal over bottom of crust. Lightly spread 1/2 cup cheese mixture onto crust; layer with half of tomato slices in slightly overlapping rows. Spread with 1/2 cup cheese mixture. Repeat layers, using remaining tomato slices and cheese mixture. Cut remaining 3/4 lb. tomatoes into 1/4-inch-thick slices, and arrange on top of pie.

Bake at 425° for 40 to 45 minutes, shielding edges with foil during last 20 minutes to prevent excessive browning. Let stand 1 to 2 hours before serving.

 

*Cook’s Notes:
To learn more about how to seed and drain tomatoes, please see Tori Avey’s tutorial at the following link: How to Seed Tomatoes

And a method is briefly outlined below:

  1. Place your tomato on a cutting board, stem side facing up.
  2. Roll the tomato sideways so the stem faces to the right, and cut the tomato down the center “equator” line into two halves.
  3. Use a small spoon or a quarter spoon melon baller to scoop the tomato seeds and any tough white core out of the four seed cavities. Discard the seeds.

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Olive Oil–Confit Chicken with Cipolline Onions with Baby Yukon Gold Potatoes

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Recipe Adapted from Claire Saffitz
Bon Appetite Magazine
November 2017

What happens when you cook with a lot of oil? Pure Magic, especially for Hanukkah. Why? Because oil conducts heat much more efficiently than air, foods that are confited in it, like these chicken thighs, come out incredibly moist and infused with the oil’s flavor. And the extra bonus, the oil used to cook the chicken can be used for other dishes!