Velveting Chicken Americas Test Kitchen Food

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CRISPY FRIED CHICKEN (AMERICA'S TEST KITCHEN)



Crispy Fried Chicken (America's Test Kitchen) image

This is my favorite fried chicken recipe! Due to the labor intensiveness of it, I only make it for special occasions, but it is well worth the effort when i have the time. Maintaining an even oil temperature is key to the success of this recipe. An instant-read thermometer with a high upper range is perfect for checking the temperature; a clip-on candy/deep-fry thermometer is fine, though it can be clipped to the pot only for the uncovered portion of frying.

Provided by Chelley-Chelle

Categories     Whole Chicken

Time 1h20m

Yield 12 pieces, 4-6 serving(s)

Number Of Ingredients 12

1 1/4 cups kosher salt or 1/2 cup plus two tablespoons table salt
1/4 cup sugar
2 tablespoons paprika
3 heads garlic, cloves separated
3 bay leaves, crumbled
2 quarts low-fat buttermilk
1 (3 1/2 lb) whole chickens (about 3 1/2 pounds, giblets discarded, cut into 12 pieces)
4 cups all-purpose flour
1 large egg
1 teaspoon baking powder
1/2 teaspoon baking soda
refined peanut oil (about 12 cups) or vegetable shortening (about 12 cups)

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.

Nutrition Facts : Calories 1348.4, Fat 48, SaturatedFat 15, Cholesterol 253.2, Sodium 36333.9, Carbohydrate 148.5, Fiber 5.5, Sugar 37.1, Protein 78

BEST CHICKEN STEW (AMERICA'S TEST KITCHEN)



Best Chicken Stew (America's Test Kitchen) image

Make and share this Best Chicken Stew (America's Test Kitchen) recipe from Food.com.

Provided by Twiggyann

Categories     Stew

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 18

2 lbs boneless skinless chicken thighs, halved crosswise and trimmed
kosher salt
pepper, to taste
2 slices bacon, chopped
1 lb chicken wings, halved at joint
1 onion, chopped fine
1 celery rib, minced
2 garlic cloves, minced
2 teaspoons anchovy paste
1 teaspoon minced fresh thyme
5 cups chicken broth
1 cup dry white wine, plus extra for seasoning
1 tablespoon soy sauce
3 tablespoons unsalted butter, cut into 3 pieces
1/3 cup all-purpose flour
1 lb small red potato, unpeeled, quartered
4 carrots, peeled and cut in 1/2-inch pieces
2 tablespoons chopped fresh parsley

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.

Nutrition Facts : Calories 445.8, Fat 20, SaturatedFat 7, Cholesterol 152.6, Sodium 853.5, Carbohydrate 20.1, Fiber 2.6, Sugar 3.4, Protein 39.2

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