Chicken

Article: Smoked Chicken & Pork Dumplings

Chinese New Year may have come and gone, but remember Chinese food is not just for Chinese New Year; it's for life!  I've loved Chinese food since I was old enough to make my own decisions about what I want to eat. I never really been 'into' cooking Chinese, being more of a Chinese restaurant enthusiast.  But recently I find that I'm doing more cooking of it at home. I would probably put it all down to Momofuku. That's right Momofuku made me do it. That's my story and I'm sticking to it! I'm a huge fan of smoked flavours in food and drink.  After playing around with recipes from Momofuku, I've become slightly obsessed in using smoked flavours in food where it wo...

Article: Basic Poultry Brine

I've adapted Heston Blumenthol and Thomas Kellers approach to poultry brining.  It's simple basic brine that will make you bird ultra tasty and moist. The aromatics used are completely up to you. Experiment with chili, lemon grass, star anise and coriander seeds for an Asian style brine. 15g of table salt per kg of Bird3 tablespoons honey5 bay leaves1 head of garlic, smashed but not peeled1 tablespoons black peppercorns2 star anise3 large rosemary sprigs1 small bunch of thyme1 small bunch of parsley2 lemons halved Weigh the bird and calculate the about of salt you will need.  In a sauce pot, combine 3 pints of water and the salt, the honey, bay leaves, garlic, peppercorns, rosemary, thyme, star anise, parsley and lemons zest. Bring to a simmer over moderate heat, stirring until the salt is dissolved. Let c...

Article: Ad Hoc Crispy Braised Chicken

Everything I cook from Thomas Keller's latest book Ad Hoc at Home is scrumdelicious!  I've now cooked about 15 of the 200 some recipes so that's pretty good odds so far.  In fact i would love to challenge anyone who can't complete any of these recipes. All of the recipes in Ad Hoc are attainable for even the most novice of home chefs.  The Crispy Braised Chicken Thighs is no exception.  Its a super simple autumn dish that will please anyone that tastes it. The flavours smack of summer, which is a great mood lifter when the weather is less than summer-like.  What is there not to like? Crispy skinned chicken on a bed of soft braised fennel,...

Article: Ad Hoc Buttermilk Fried Chicken

I love fried chicken. almost ashamed to admit that the colonel is a guilty pleasure of the bear and myself.  I know it's easy to make the claim of once you try something stupendous you wont go back the inferior predecessor, in this case it's impossible to go back! The Ad Hoc At Home Buttermilk Fried Chicken is like no other. The legions of devotees in Yountville will attest to it's addictive powers. The herb and lemon brining process infuses the flesh with flavour and ensures it stays moist during the cooking.The crispy coating kicks the southern butt of the Colonel back to Kentucky. So sorry Colonel Sanders, the Brigadier of Fried Chicken is in town and his name is Thomas Keller!