Here's an interesting recipe I came across today.



Rosemary-Brined, Buttermilk Fried Chicken

Recipe By :Michael Ruhlman
Serving Size : 6


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 small onion -- thinly sliced
4 each garlic cloves -- smashed with the flat side of a knife
1 teaspoon vegetable oil
Kosher salt
5 each branches rosemary -- each 4 to 5 inches/10 to 12 centimeters long (5 to 6)
4 1/2 cups water
1 each lemon -- quartered
8 each chicken legs -- drumsticks and thighs separated
8 each chicken wings -- wing tips removed
3 cups all-purpose/plain flour
3 tablespoons freshly ground black pepper
2 tablespoons paprika
2 tablespoons fine sea salt
2 teaspoons cayenne pepper
2 tablespoons baking powder
2 cups buttermilk
Oil for deep-frying

Make the brine:
In a medium saucepan over medium-high heat, sauté the onion and garlic in the oil until translucent, 3 to 4 minutes. Add 3 tablespoons salt after the onion and garlic have cooked for 30 seconds or so. Add the rosemary and cook to heat it, 30 seconds or so. Add the water and lemon, squeezing the juice from the wedges into the water and removing any seeds. Bring the water to a simmer, stirring to dissolve the salt. Remove from the heat and allow the brine to cool. Refrigerate until chilled.

Place all the chicken pieces in a large, sturdy plastic bag. Set the bag in a large bowl for support. Pour the cooled brine and aromatics into the bag. Seal the bag so that you remove as much air as possible and the chicken is submerged in the brine. Refrigerate for 8 to 24 hours, agitating the bag occasionally to redistribute the brine and the chicken.

Remove the chicken from the brine, rinse under cold water, pat dry, and set on a rack or on paper towels. The chicken can be refrigerated for up to 3 days before you cook it, or it can be cooked immediately. Ideally, it should be refrigerated, uncovered, for a day to dry out the skin, but usually I can't wait to start cooking it.

Combine the flour, black pepper, paprika, sea salt, cayenne, and baking powder in a bowl. Whisk to distribute the ingredients. Divide this mixture between two bowls. Pour the buttermilk into a third bowl. Set a rack on a baking sheet/tray. Dredge the chicken in the flour, shake off the excess, and set the dusted pieces on the rack. Dip the pieces in the buttermilk, then dredge them aggressively in the second bowl of flour and return them to the rack.

Heat oil in a pan for deep-frying to 350°F/180°C. Add as many chicken pieces as you can without crowding the pan. Cook the chicken, turning the pieces occasionally, until they are cooked through, 12 to 15 minutes depending on their size. Remove to a clean rack and allow them to rest for 5 to 10 minutes before serving.

Sounds like a good recipe. I might have to give it a try! Thanks.

Rosemary's Baby Fried Chicken...serve it for halloween every year.

You know what would go really good with this?! Roasted Rosemary Potatoes! They are super easy to make!

Ingredients:
5 Medium Red or Golden Potatoes
2 Tablespoons of Olive Oil
2 Teaspoons of dried or fresh Rosemary. (Fresh is better! You'll use less with the fresh.)
Salt to taste

Instructions:
1. Preheat your oven on 350.
2. Wash and Chop up some potatoes.
3. Place them in a pan and drizzle with olive oil.
4. Sprinkle with a little salt and add about a teaspoon of rosemary.
5. Mix it all together using your hands.
6. Place pan in the oven for about 30-35 min or until golden brown.
DELICIOUS!

Those potatoes sound great, I'll have to give them a try.

Richard