Good Eats Chicken Stock From Alton Brown Food

GOOD EATS CHICKEN PICCATA

Steps:

• Combine the broth, wine, and lemon juice in a liquid measuring cup and set aside. Season the thighs with 2 teaspoons of the salt and all of the pepper.
• Dump the flour into a gallon-size freezer bag and add one thigh. Push out as much air as possible and seal the bag. Shake to coat then lay the bag (and the thigh) flat on a counter or cutting board and pound (as gently as you can) with a meat pounder. When the thigh is about 1/4-inch thick, remove to a plate and repeat with the remaining pieces.
• Place a heavy 11-inch, straight-sided sauté pan with a tight-fitting lidA good braise requires a good seal. over high heat for 1 minute. Add 1 tablespoon each of the butter and oil to the pan and when the butter just stops bubbling, carefully slide two thighs into the fat. Reduce the heat to medium-high and cook, giving the pan a gentle shake every now and then, until bolden brown - 2 to 4 minutes. Flip the thighs and repeat.
• Remove the chicken from the pan to a large plate or platter, add another tablespoon each of butter and oil, and cook another two thighs as before. Then follow with the final two thighsAvoid the urge to overcrowd the pan, or the thighs will stew rather than brown..
• When the last pieces of chicken exit the pan, immediately add the mushrooms and the remaining teaspoon of salt. Sauté until the mushrooms start to turn golden brown - 5 minutes, give or take.
• Stir the mushrooms out to the circumference of the pan and add the capers right to the middle, stirring until they start to brown and pop - 1 minute. Deglaze with a third of the wine-broth mixture, stirring to dissolve any browned goodness stuck to the bottom of the pan.
• Return the chicken to the pan, overlapping the pieces as needed, and pour in the remaining wine-broth mixture. Arrange the lemon slices atop the chicken, slap on the lid, reduce the heat to low and cook until the chicken is fork-tender - 5 minutes.
• Evacuate the thighs and arrange on the plater. Boost the heat back to high, add the final tablespoon of butter to the sauce, and stir constantly until the sauce begins to thicken - 1 to 2 minutes. Pour over the chicken, garnish with new lemon slices if desired, top with the parsley and serve.

CHICKEN FRIED STEAK

Steps:

• Preheat oven to 250 degrees F.
• Cut the meat with the grain into 1/2-inch thick slices. Season each piece on both sides with the salt and pepper. Place the flour into a pie pan. Place the eggs into a separate pie pan. Dredge the meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Once tenderized, dredge the meat again in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking.
• Place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a wire rack set in a half sheet pan and place into the oven. Repeat until all of the meat is browned.
• Add the remaining vegetable oil, or at least 1 tablespoon, to the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Add the chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.

GOOD EATS CHICKEN STOCK (FROM ALTON BROWN)

Steps:

• Place chicken, vegetables, and herbs and spices in 12-quart stockpot. Set opened steamer basket directly on ingredients in pot and pour over water. Cook on high heat until you begin to see bubbles break through the surface of the liquid.
• Turn heat down to medium low so that stock maintains low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours.
• Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately in large cooler of ice or a sink full of ice water to below 40 degrees. Place in refrigerator overnight.
• Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces.

CHICKEN STOCK

Steps:

• Place chicken, vegetables, and herbs and spices in 12-quart stockpot. Set opened steamer basket directly on ingredients in pot and pour over water. Cook on high heat until you begin to see bubbles break through the surface of the liquid. Turn heat down to medium low so that stock maintains low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours.
• Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately in large cooler of ice or a sink full of ice water to below 40 degrees. Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces.