This book is not about restaurant food but rather the kind of food we eat at home: family meals... We're opening the book with the main courses-the birds, the meat, the fish- because when we think about what we're going to make for dinner, we tend to think of the main course that will be at the center of the meal and build from there.I know that's how it works in my mind... Anyway, I was enlightened by my better half regarding that "best ever" roast chicken. He said not only was it Ashley Farms it was a particular breed: Poulet Rouge. Logically my next thought involved Fried Chicken. Ad Hoc Fried Chicken.
I approached this recipe with a fair amount of
Nevertheless, I followed the recipe as best I could. You can find it online here. WSH Cut the bird into 10 pieces. These birds are far smaller than regular supermarket birds. Here are the pieces drying after brining:
This being the south we had to have greens to go with the fried chicken, in this case, kale and mustard greens
Here is the chicken frying:
The done deal, It really was beautiful chicken, I had the oil a bit too hot on the dark meat pieces.
And the table:
Where there are greens, there is cornbread. This was a really good meal. But as I said at the beginning, Southerners approach Fried Chicken with a sentimentality, with attitude, with personal expectations. As I said, I took exception to the cayenne. To me, it masked the wonderful chicken flavor. This chicken was very juicy, very tender and surprisingly crispy. It's a great recipe. I recommend it, I would just use less cayenne on my next attempt.
I love the Ad Hoc cookbook, it's a great reference book as well as collection of wonderful recipes.
See you soon.