LCBO Food & Drink Summer 2017

RECIPES With wine, beer and spirit recommendations by the LCBO’s Knowledge Resources Group.

GUIDE TO frieD chicken from page 57

10  Working with similar-size pieces in each batch, add chicken pieces to hot oil, 2 to 4 at a time, making sure there is at least 1 inch (2.5 cm) between pieces and pan isn’t crowded. The oil should come at least halfway up the sides of chicken pieces, and at least ½ inch (1 cm) below edge of pan. Cover pan loosely with foil. Fry, adjusting heat to make sure the temperature is maintained around 300°F (150°C), for about 6 minutes or until bottoms are deep golden-brown. Flip chicken pieces over and fry, uncovered, for about 6 to 8 min- utes longer or until deep golden-brown and crispy. 11  Using a slotted spoon or tongs, transfer chicken pieces to clean wire rack set over bak- ing sheet. Check the internal temperature of the chicken; it should register 165°F (74°C) in the thickest part. If not, bake on the rack in preheated oven for 5 to 10 minutes to finish the cooking. 12  Repeat with remaining chicken pieces, adding more oil to the pan as necessary to maintain level and adjusting heat to main- tain oil temperature, heating to about 325°F (160°C) before adding more chicken, but keeping it as close to 300°F (150°C) as pos- sible once chicken is added. Let cool for 5 to 10 minutes before serving. To make chicken ahead, cool, then cover with foil (on the rack on baking sheet) and refrigerate for up to 1 day. Reheat on the rack in 350°F (180°C) oven for about 15 minutes. Serves 4 to 6 TIP  Some chicken pieces will cook through when fried, but thicker thighs and breasts may need to bake in the oven. It’s best to have 2 extra baking sheets lined with racks so some can be baked while others rest at room tem- perature after frying.

½ tsp (2 mL) freshly ground pepper ½ tsp (2 mL) cayenne pepper 4 to 6 cups (1 to 1.5 L) canola oil or peanut oil 1 For the brine, combine onion, salt, sugar, mustard seeds, peppercorns, bay leaves and 1 cup (250 mL) water in a small saucepan. Bring to a boil over medium heat, stirring to dissolve salt and sugar. Pour into a large bowl and let cool. Add remaining 4 cups (1 L) water; refrigerate until chilled. 2 Trim off any excess skin and fat from chick- en pieces. If using chicken breasts, cut each crosswise into 2 pieces. 3 Add chicken pieces to cold brine in a non- reactive bowl, pressing to immerse in liquid, or combine in an extra-large resealable plas- tic bag set in a container. Cover, or seal bag, and refrigerate for at least 12 hours or for up to 24 hours. 4 Drain brine from chicken; discard brine. Rinse off chicken pieces and pat dry with pa- per towels. 5 For the buttermilk marinade, combine but- termilk, paprika, celery seeds and hot pepper sauce in a clean large non-reactive bowl. Add chicken pieces and turn to coat. Cover and refrigerate for at least 8 hours or for up to 24 hours. 6 For the coating, whisk together flour, corn- starch, paprika, thyme, salt, garlic powder (if using), pepper and cayenne. 7 Pour oil into a large cast-iron skillet, or heavy Dutch oven or pot, until about ¾ inch (2 cm) deep. Heat over medium heat to 350°F (180°C). 8 Preheat oven to 325°F (160°C). Set 2 or 3 wire racks on 2 or 3 separate rimmed baking sheets (see TIP). 9 Spoon 2 tbsp (30 mL) of the buttermilk marinade into flour mixture, whisking until small clumps form. Working with 1 or 2 pieces at a time, remove chicken from buttermilk marinade and dredge in flour mixture, turn- ing and pressing to coat well. Place on one of the racks on the baking sheet. Repeat until all pieces are coated in flour. Discard any excess marinade and flour mixture.

CLASS IC SOUTHERN BUTTERMI LK FRIED CHICKEN

Layer on the flavour with a brine, a seasoned buttermilk marinade and a savoury flour coat- ing in this rendition of a classic. Plan ahead and time it right to allow the two days of brin- ing and marinating, brush up on your frying technique and you’ll be well-rewarded with tender, juicy chicken with a golden crispy- crunchy crust. Choose high-quality, air-chilled chicken. Use the pieces you like best (thighs are a favourite of many), or cut up a whole chicken into 10 pieces (removing the back bone, if you prefer); you’ll want to start with about a 4-lb (2-kg) chicken. The bones and skin help maximize the flavour and that clas- sic texture. 3 tbsp (45 mL) kosher or pickling salt 3 tbsp (45 mL) packed brown sugar 2 tbsp (30 mL) mustard seeds 1 tsp (5 mL) whole black peppercorns 4 bay leaves 5 cups (1.25 L) cold water, divided 3½ lbs (1.75 kg) bone-in skin-on chicken pieces BUTTERMILK MARINADE BRINE 1 onion, coarsely chopped

2 cups (500 mL) buttermilk 1 tbsp (15 mL) sweet paprika 2 tsp (10 mL) celery seeds 2 tbsp (30 mL) hot pepper sauce, such as Frank’s Original COATING 1½ cups (375 mL) all-purpose flour ½ cup (125 mL) cornstarch 2 tsp (10 mL) sweet paprika 1 tsp (5 mL) dried thyme 1 tsp (5 mL) salt 1 tsp (5 mL) garlic powder (optional)

WHAT TO SERVE

13 th Street Cuvée Brut Rosé

VINTAGES ESSENTIALS 147504

$27.95

 Angels Gate Gamay Noir VQA LCBO 107714

$13.95

FOOD & DRI NK SUMMER 2017 143