Think I now have everything for all 3 components.
Plan to use peanut oil, which I have a lot of.
Plan to use peanut oil, which I have a lot of.
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Tweaked a bit.
Last edited by SheilaAnn; June 18, 2025, 03:22 PM.Comment
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Well, today is my 1/2 day off so after running a couple of errands and doing the annual inspection on the city pound I thought to myself "Self, what do I want to cook today (if anything)?"
I then realized that it hasn't rained in over 24 hours and the day is looking clear so out came some leg quarters from the freezer. While they thawed I ran (actually I drove) to the store for some rubbed sage and some pickles - because I was fresh out of pickles having never bought them before in my life since I hate them.
Anyways, I got the cook done. I also made fry bread but not the Bannock recipe posted above. barelfly will approve I'm sure. I'll wait to post pics unless our Benevolent Dictatress says I can post early.Comment
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OK here are the pics.
SnS kettle and 12" Sam the Cooking Guy cast iron skillet
Chicken on the indirect side and Hatch Chile Navajo fry bread in skillet
Finished fry bread
Finished chicken
My notes: I put the thighs in bone side down first. Mistake, the batter "set" on the skin side above the oil and didn't look all nice and crevicey and fried chickeny when done. As the chicken cooked to temp on the indirect side (I over shot a bit to 185o - thank goodness for forgiving dark meat) the batter loosened and wanted to come off on a couple of pieces.
Taste: I overlooked the part about salting after removing from the oil It was good but could have used the extra salt. The chicken was a little bit tougher than expected but not bad overall (maybe I marinated too long - close to three hours). Batter was crispy but overall I like the chicken that I cook in my old KFC pressure fryer better.
The fry bread is excellent but has a spicy kick - I'm using up a 2 lb bag of extra hot Hatch chiles from the fridge.Comment
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I originally planned to do this composite cook today, since daughter and family were coming over for dinner. Switched to take-out pizza instead, due to circumstances. New gas cooktop installed this afternoon. Replacing perfectly working 4 burner with a 5 burner and more expansive grate system. 30 inch unit, middle big burner rated at 17,000 btu. Also ordered a wok ring, which fits nicely on burner.Comment
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Last minute audible, I have just been informed, we( my oldest bro, Kim n I) are driving to Nashville to see my 95 yr old Uncle.
Dad's twin brother. I must put all else on hold. Happy abt one thing, very disappointed about the other.(The Cook) Still looking forward to this exercise.Comment
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Ok, here’s mine!
like I mentioned above, I failed to reread the instructions. I think my chicken would have been crispier if I did, in fact, do a double dip. I was still happy with the results, though. And while I didn’t get much of the “pickle” flavor at first, cold leftovers flavor profile were much more pronounced. I marinated for exactly one hour. It was a very small chicken and I didn’t want to overdo it.
Three Sisters was a challenge. At first, I made the RG Caballero beans. Nope. Not a “salad” bean… Used canned black beans instead. Zucchini got a little extra charred (please refer to timing comment above). The dressing was really good! I’ve been using the rest all week.
most important takeaway? Will I fry indoors again? I highly doubt it!
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We had some mighty fine fried chicken last night. Have not done the salad and fry bread yet.
Almost did a SheilaAnn with the brine, Added 3 Ts salt to the brine, caught it, threw it out . Used 1/3 cup pickle brine with 2/3 cup vinegar and 2 T salt.
Used my AB&I chicken fryer.
Breaking the bird into 10 pieces was a good anatomy lesson. Meathead's break down pages prior to the recipes were very helpful. Gives Jacques Pepin a run for his money.
I found one point in the recipe a bit unclear. After marinating, sprinkle chicken with French Rub and baking powder. I chose to remove chicken from the brine, to a baking sheet, then sprinkled the seasoning. Made more sense to me then leaving in brine and sprinkling seasoning. More uniform application on baking sheet.
Will definitely do this again. Thank you BD!Comment
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Made the 3 sisters salad today. Excellent, light.
I first learned about the 3 sisters at Casa Grande National Monument south of Phoenix.
Arid dry desert there now, but once was a thriving irrigated community in prehistoric times.
Have considered planting some mounds, but I am not a motivated gardener.Comment
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On another thread re posting pics I finally got some up.
Plan fry bread tonight.
Salad and chicken both excellent. As to the chicken, needed to use a bit less oil, and get it hotter.Comment
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A bit behind. Three sister salad was wonderful! Beans were Good Mother Stallard.
Rough weather past couple days. Going for the bannock n chickie today.Comment
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Re the 3 sisters salad, nextt time may cut back on the vinegar and use some balsamic.Comment
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