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Poultry | |
| This will serve 6-8, so you can 1/2 it Ingredients: 2 (3-3 1/2 lbs.) organic chickens FOR THE ROASTING 2 bunches fresh rosemary 2 bunches fresh thyme 2 bunches fresh sage 10 ea. fresh bay leaves 3 ea. garlic cloves 1/4 cup olive oil 6 Tbsp freshly ground black pepper 3 Tbsp kosher salt FOR THE FRYING 1 qt. buttermilk 1 Tbsp hot sauce (we like Crystal) 1 tsp sugar 1 gallon grapeseed or canola oil 1 head garlic 4 cups all-purpose flour 1 cup rice flour 1/2 cup garlic powder 1/2 cup onion powder 1/3 cup kosher salt 1/4 cup freshly ground black pepper Flaky sea salt 4 ea. lemons, cut into wedges | |
| FOR THE ROASTING Preheat the oven to 200 degrees. Strip 1/3 each of each of the herbs from the tough stems, roughly chop the rosemary, thyme, sage, along with half of the bay leaves and the garlic. Set the remaining herbs aside for frying. Mix with the olive oil and add 2 Tbsp pepper and 3 Tbsp salt. Rub the mixture onto the birds so the herbs stick to the skin. Place the birds on a roasting pan and into the oven. After 2 1/2 hours, remove the chicken from the oven. The internal temperature between the breast and the thigh near the bone should be 150 degrees. At this stage, the chicken should be cooked 2/3 of the way through. Let cool enough so you can handle the chicken. FOR THE FRYING Break the Birds into 10 pieces: Cut off the wings, the legs, thighs, and cut the breast pieces into half (you can save the backs and carcasses for stock or another use). In a large bowl add the buttermilk and season with the hot sauce and the sugar. Submerge the chicken in the buttermilk and let sit for 2 hours or overnight. Add the grapeseed oil to a large heavy-bottomed pot making sure there is at least 3 inches of clearance over the level of oil. Break apart the head of garlic into cloves (keeping the skin on). Turn the heat on medium-high and add the remaining rosemary, thyme, sage, bay leaves, and garlic cloves to the oil. As the oil heats to 375 degrees, the herbs and garlic will perfume the oil (the crisped herbs and garlic will also serve as a garnish to the dish). When crisp, transfer the herbs and garlic to a paper towel-lined plate and reserve for garnish. While the oil continues to heat to 375 degrees, combine the flours, garlic and onion powders, 1/3 cup of the salt, and 1/4 cup of black pepper in a large bowl and mix thoroughly. Remove the chicken from the buttermilk (do not dry), drizzle 1-2 TBSP of the buttermilk into the flower to create little gems of flavor, and coat the chicken well in the flour mixture. With the oil now at 375 and without overcrowding the pot, fry the breaded chicken in batches for 6-8 minutes until all the pieces are golden brown. Temp should be 165 in each piece. Remove the chicken to a clean kitchen cloth and season the freshly fried chicken with sea salt and freshly ground black pepper. Use a paper bag, brown parchment paper, or a clean napkin to line the bottom of a serving platter. Pile on the chicken and serve with the crispy herbs, garlic, and fresh lemon wedges. | |
Unrated | |
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