Americas Test Kitchen Chicken Food

CRISPY FRIED CHICKEN (AMERICA'S TEST KITCHEN)

Steps:

• In large zipper-lock plastic bag, combine salt, sugar, paprika, garlic cloves, and bay leaves.
• With rubber mallet or flat meat pounder, smash garlic into salt and spice mixture thoroughly.
• Pour mixture into large plastic container or nonreactive stockpot.
• Add 7 cups buttermilk and stir until salt is completely dissolved.
• Immerse chicken, cover with plastic wrap, and refrigerate until fully seasoned, 2 to 3 hours.
• Remove chicken from buttermilk brine and shake off excess; place in single layer on large wire rack set over rimmed baking sheet.
• Refrigerate uncovered for 2 hours. (After 2 hours, chicken can be covered with plastic wrap and refrigerated up to 6 hours longer).
• Measure flour into large shallow dish.
• Beat egg, baking powder, and baking soda in medium bowl; stir in remaining 1 cup buttermilk (mixture will bubble and foam).
• Working in batches of 3, drop chicken pieces in flour and shake pan to coat.
• Shake excess flour from each piece.
• Then, using tongs, dip chicken pieces into egg mixture, turning to coat well and allowing excess to drip off.
• Coat chicken pieces with flour again, shake off excess, and return to wire rack.
• Adjust oven rack to middle position, set second wire rack over second rimmed baking sheet, and place on oven rack; heat oven to 200 degrees.
• Line large plate with double layer of paper towels. Meanwhile, heat oil (oil should have 2 1/2-inch depth in pan) to 375°F over medium-high heat in large 8-quart cast-iron Dutch oven with a diameter of about 12 inches.
• Place half of chicken pieces skin-side down in oil, cover, reduce heat to medium, and fry until deep golden brown, 6 to 8 minutes; after about 3 minutes, lift chicken pieces with tongs to check for even browning; rearrange if some pieces are browning faster than others. (Spot-check oil temperature; after first 6 minutes of frying, oil should be about 325°F Adjust burner if necessary).
• Turn chicken pieces over and continue to fry, uncovered, until chicken pieces are deep golden brown on second side, 6 to 8 minutes longer.
• Using tongs, transfer chicken to paper towel-lined plate; let stand 2 minutes to drain, then transfer to rack in warm oven.
• Replace paper towel lining on plate. Return oil to 375°F and fry remaining pieces, transferring pieces to paper towel-lined plate to drain, then transferring to wire rack.
• Cool chicken pieces on wire rack (outside oven) about 5 minutes and serve.

AMERICA'S TEST KITCHEN WHITE CHICKEN CHILI

Steps:

• Season chicken liberally with salt and pepper.
• Heat oil in a large Dutch oven over medium-high heat until just smoking.
• Add chicken, skin side down, and cook without moving until skin is golden brown, about 4 minutes. Using thongs, turn chicken and brown lightly on other side, about 2 minutes.
• While chicken is browning, remove and discard ribs and seeds for 2 jalapenos and mince flesh.
• In food processor, process half of poblano chilies, Anaheim chilies, and onions until consistency of chunky salsa, ten to twelve 1-second pulses, scraping down sides of workbowl halfway through.
• Transfer mixture to medium bowl. Repeat with remaining poblano chilies, Anaheim chilies, and onions and combine with first batch (do not wash food processor blade or workbowl).
• Pour off all but 1 tablespoon fat from Dutch oven (adding additional vegetable oil if necessary) and reduce heat to medium.
• Add minced poblanos, chili-onion mixture, garlic, cumin, coriander, and 1/4 teaspoon salt.
• Cover and cook, stirring occasionally until vegetables soften, about 10 minutes.
• Remove pot from heat.
• Transfer 1 cup cooked vegetable mixture to now-empty food processor workbowl.
• Add 1 cup beans and 1 cup broth and process until smooth, about 20 seconds.
• Add vegetable-bean mixture, remaining 2 cups broth, and chicken breasts to Dutch oven and bring to boil over medium-high heat.
• Reduce heat to medium-low and simmer, covered, stirring occasionally, until chicken registers 160 degrees (175 degrees if substituting thighs) on instant-read thermometer, 15 to 20 minutes.
• Using tongs, transfer chicken to large plate.
• Stir in remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes.
• Mince remaining jalapeno, reserving and mincing ribs and seeds and set aside.
• When cool enough to handle, shred chicken into bite-sized pieces, discarding bones.
• Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeno (with seeds if desired) into chili and return to simmer.
• Adjust seasonings with salt and pepper to serve.

CHICKEN KATSU

Steps:

• For the katsu sauce: Stir together the ketchup, Worcestershire and soy sauce in a small bowl. Set aside.
• For the chicken: Set a wire rack in a baking sheet or line a large plate with a paper towel and set aside. Place the flour, eggs and panko into 3 separate large shallow bowls. Stir together 1 teaspoon salt and 1 teaspoon pepper in a small bowl and then sprinkle the mixture on both sides of the cutlets. Working with 1 cutlet at a time, dredge it in the flour, dip it into the eggs, and then coat it with the panko, gently pressing both sides into the panko to make sure it adheres well. Transfer the cutlet to a plate and repeat with the remaining cutlets.
• Heat the oil in a large skillet over high heat until it reaches about 350 degrees F on a deep-fry thermometer. (To test for readiness, sprinkle a few pieces of panko into the oil. It should bubble vigorously.)
• Working with 2 cutlets at a time to prevent crowding, cook the chicken until golden brown on both sides, about 3 minutes per side. Transfer to the prepared wire rack or plate, season with salt and let rest for 2 minutes. Meanwhile, repeat with the remaining 2 cutlets. (See Cook's Note.)
• Slice each cutlet crosswise into 1/2-inch strips, lay on a bed of sliced cabbage and serve with the katsu sauce, rice and a lemon wedge.

BEST CHICKEN STEW (AMERICA'S TEST KITCHEN)

Steps:

• Adjust oven rack to lower-middle position and heat oven to 325. Arrange chicken thighs on baking sheet and lightly season both sides with salt and pepper; cover with plastic wrap and set aside.
• Cook bacon in large Dutch oven over medium-low heat, stirring occasionally, until fat renders and bacon browns, 6 to 8 minutes. Using slotted spoon, transfer bacon to medium bowl. Add chicken wings to pot, increase heat to medium, and cook until well browned on both sides, 10 to 12 minutes; transfer wings to bowl with bacon.
• Add onion, celery, garlic, anchovy pastes, and thyme to fat in pot; cook, stirring occasionally, until dark fond forms on pan bottom, 2 to 4 minutes. Increase heat to high; stir in 1 cup broth, wine, and soy sauce, scraping up any browned bits, and bring to boil. Cook, stirring occasionally, until liquid evaporates and vegetables begin to sizzle again, 12 to 15 minutes. Add butter and stir to melt; sprinkle flour over vegetables and stir to combine. Gradually whisk in remaining 4 cups broth until smooth. Stir in wings and bacon, potatoes, and carrots; bring to simmer. Transfer to oven and cook, uncovered, for 30 minutes, stirring once halfway through cooking.
• Remove pot from oven. Use wooden spoon to draw gravy up sides of pot and scrape browned fond into stew. Place over high heat, add thighs, and begin to simmer. Return pot to oven, uncovered, and continue to cook, stirring occasionally, until chicken offers no resistance when poked with fork and vegetables are tender, about 45 minutes.
• Discard wings and season stew with up to 2 tablespoons extra wine. Season with salt and pepper to taste, sprinkle with parsley, and serve.