July 06, 2020 0 Comments
1 Poulet Rouge® Heritage Chicken from Joyce Farms, cut into 8 pieces | 1/2 tsp cayenne pepper |
2 cups all-purpose flour | 1 tsp granulated garlic |
1 cup corn meal | 1/2 tsp cayenne pepper |
1 tbsp salt | Canola oil (enough to fill skillet to about 1 inch deep) |
1 tsp black pepper |
WARNING: Oil will burn if there are open flames.
1. Mix flour and corn meal in a large mixing bowl.
2. Add salt, black pepper, cayenne pepper, and garlic to flour/corn meal and mix.
3. Toss chicken pieces in mixture until coated.
4. Add oil to skillet (about 1 inch deep) and heat to 325-350°F.
5. Gently place chicken into skillet. Flip pieces frequently until golden brown, and internal temperature reads at least 165°F.
6. Plate and serve!
May 10, 2016 0 Comments
Serves: 4 |
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For the Spice Paint:
4 cups chicken stock | 1/4 cup brown sugar |
1/2 cup rice wine | 2 tbsp minced garlic |
2 tbsp orange zest | 2 tbsp minced ginger |
1/4 cup tamarind pulp | 2 jalapenos, seeded and minced |
1/2 cup soy sauce | 1 1/2 tsp Siracha chili sauce |
1/2 cup sorghum |
For the Chicken:
1 Joyce Farms Poulet Rouge® Chicken |
2 tbsp olive oil |
1 tbsp olive oil |
1 tbsp butter |
1. Combine all Spice Paint ingredients, except sugar, and bring to a boil. |
2. Whisk sugar in until completely dissolved. |
3. Cook over high heat until liquid reduces to about 1 1/2 to 2 cups. |
4. Remove from heat and strain, pushing with the back of a ladle to extract most of the liquid into a bowl. |
5. Set liquid aside until ready to cook the chicken. |
6. Heat oven to 400 F. |
7. Heat pan over medium heat with olive oil and butter. |
8. Season chicken with salt and pepper to taste. |
9. Place chicken parts skin side down in pan once butter begins bubbling. |
10. Flip chicken once the skin is golden brown and place in the oven until cooked through to an internal temperature of 165 F. |
11. Remove the chicken pieces from the pan and place in a bowl with 1 ounce of fresh butter and 3 teaspoons of the spice paint and toss to coat the chicken with the spice paint. |
March 31, 2016 0 Comments
Serves: 6 |
Prep Time: 40 Minutes |
Cook Time: 2 Hours |
1 Joyce Farms Poulet Rouge® whole chicken (3.5 - 4lbs) | |
9 oz bacon diced | |
5 tbsp flour plain | |
2.5 oz extra virgin olive oil | |
1 onion chopped | |
2 carrots peeled and chopped | |
2 leeks trimmed and chopped | |
9 shallots peeled | |
2 sprigs rosemary | |
2 sprigs thyme | |
2 bay leaves | |
9 oz mushrooms sliced | |
3.5 oz cognac | |
3.5 oz chicken stock | |
2 cups red wine |
1. Season chicken with salt and pepper. Then toss the chicken in flour. |
2. Heat half of the olive oil in a large sauté pan. |
3. Once oil is hot, add chicken and bacon. Cook until chicken is brown on both sides and bacon is crispy. |
4. Remove chicken and set aside. Add vegetables to pan and cook until tender. |
5. Deglaze pan with Cognac, and add wine. Bring to a boil, and reduce by half. |
6. Add chicken stock and chicken. Lower to a simmer and cook uncovered for an hour. |
7. In another pan heat remaining Olive oil and sauté mushrooms until tender. |
8. Serve over chicken with sauce. |