Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [162]
Variations: Customize this dish to your heart’s content by simply varying the salsa you use.
Use 4 to 5 pounds skinless chicken thighs and legs, rather than a whole chicken.
Or use 4 to 5 pounds skinless chicken breasts, but cook the dish only 30 minutes before adding the cheese. Do not use boneless chicken pieces.
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Organic Poultry
In the best case scenario, look for birds labeled “certified organic.” The unadorned term “organic” can mean a range of things; “certified organic” means some agency has overseen some or all stages of the meat’s production.
Organic cooperatives and agencies vary state to state. Check with your government’s Web site to ascertain the standards in your locale—and make your voice heard if the issue matters to you.
Some organic boards and cooperatives insist on total control, often called “egg to market oversight.” Each egg is numbered and the chicken is watched through growth and processing to the market. Other agencies are less exacting, with the least aggressive insisting on only production terms.
In the end, the best answer is to become an informed consumer. Certified by whom? How?
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Panfried Chicken
We prefer a simple, “country” method for frying skin-on chicken: seasoned flour and lots of hot oil. We recommend a 14-inch skillet for frying it all in one batch; if you don’t have a skillet that large, work in two batches, the dark meat before the white. Makes 6 to 8 servings
2 cups all-purpose flour
1 tablespoon mild paprika
2 teaspoons freshly ground black pepper
4 to 6 cups canola oil
One 4-to 5-pound chicken, giblets and neck removed, cut into 9 pieces
Salt to taste
Place the flour, paprika, and pepper in a large bag, preferably a supermarket paper bag. Seal the top and shake well.
Clip a deep-frying thermometer to the inside of a large, high-sided sauté pan or a very large 14-inch skillet, set it over medium-high heat, and pour in enough oil to come about 2 inches up the sides of the pan. Heat until the temperature registers 350°F.
Drop the chicken pieces into the bag with the seasoned flour, close the bag by rolling the top down, and shake well, thereby coating the chicken.
Remove the chicken pieces from the bag and slip them into the hot oil. Fry until browned, about 10 minutes, adjusting the heat so the temperature remains constant.
Turn the pieces with metal tongs and continue cooking until crisp all over, until an instant-read meat thermometer inserted into the thigh at its thickest part without touching bone registers 165°F (our preference) or 180°F (the USDA recommendation), 6 to 8 more minutes. Transfer the chicken pieces to a wire rack and immediately season with salt. Let stand for a couple of minutes before serving.
Variations: Add any of the following to the flour with the paprika and pepper: 2 teaspoons onion powder, 1 teaspoon garlic powder, ½ teaspoon grated nutmeg, ¼ teaspoon ground cloves, or up to ¼ teaspoon cayenne.
For a more authentically Southern dish, substitute peanut oil for the canola oil.
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Tips for Success
The chicken should go straight from the flour to the fat. If it sits, the coating will turn gummy.
Watch the oil’s temperature; adjust the heat so it stays at a constant 350°F.
If you’re using a deep-fryer, you still have to turn the chicken once; check to make sure it hasn’t stuck to the fryer basket.
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Skinless Fried Chicken
Taking the skin off the chicken doesn’t mean you have to lose a crunchy crust. Because this crust insulates so well, the chicken cooks more quickly. Makes 6 servings
2 cups all-purpose flour
2 teaspoons mild paprika
1 teaspoon freshly ground black pepper
11/3 cups buttermilk (regular, low-fat, or fat-free)
1 large egg
4 to 6 cups canola oil
One 4-to 5-pound