Chicken Test Food

FRENCH CHICKEN IN A POT (AMERICA'S TEST KITCHEN)

Steps:

• Adjust oven rack to lowest position and heat oven to 250 degrees. Pat chicken dry with paper towels and season with salt and pepper.
• Heat oil in large (5- to 8-quart) Dutch oven over medium heat until just smoking. Add chicken breast-side down; scatter onion, celery, garlic, bay leaf, and rosemary (if using) around chicken. Cook until breast is lightly browned, about 5 minutes. Using a wooden spoon inserted into cavity of bird, flip chicken breast-side up and cook until chicken and vegetables are well browned, 6 to 8 minutes.
• Remove Dutch oven from heat; place large sheet of foil over pot and cover tightly with lid. Transfer pot to oven and cook until instant-read thermometer registers 160 degrees when inserted in thickest part of breast and 175 degrees in thickest part of thigh, 80 to 110 minutes.
• Transfer chicken to carving board, tent with foil, and rest 20 minutes. Meanwhile, strain chicken juices from pot through fine-mesh strainer into fat separator, pressing on solids to extract liquid; discard solids (you should have about 3/4 cup juices). Allow liquid to settle 5 minutes, then pour into saucepan and set over low heat.
• Carve chicken, adding any accumulated juices to saucepan. Stir lemon juice into jus to taste. Serve chicken, passing jus at table.

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.

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.