Ridiculously Good Fried Chicken

Fri, 24 Apr 2015 00:00:00 +0000

If you follow me on instagram (kitchen3n), you’ll notice I went on a little trip recently! I had the opportunity to help organize a company retreat at the magnificent Qasr Al Sarab in UAE (about 2 hours south of Abu Dhabi). It was my first time abroad since having my kids so you can be sure leading up to the trip I juggled feelings of anxiety and excitement…but mostly anxiety.

Lessons in Spatchcocking

Thu, 12 Mar 2015 00:00:00 +0000

Don’t double check your calendar. It is in fact, March. I cooked a whole turkey in March.

What else are you going to do when your buddies over at Honest Chops send you a 17 pound bird? Since we didn’t do the whole turkey day shebang last year, I got to try out the spatchcocking technique I read about over at Serious Eats. So you see, it isn’t a word I made up for my kids. It’s a cooking technique that requires removal of the backbone (seriously, this turkey has seen better days), then pushing the bird down flat to encourage even cooking. People go all kinds of crazy to ensure breast meat doesn’t dry out. In past years I’ve tried brining in a brining bag (thanksgifiasco 2011 - brining bag broke and peppercorns were still being found in corners of my apt six months later). I’ve flipped the bird half way through the cooking process - starting breast down, the finishing breast up.

Poultry on Kitchen3N

Ridiculously Good Fried Chicken

Lessons in Spatchcocking