Part 12 (1/2)

6. Transfer the roast chicken to serving plates, and spoon the sauce over all. Serve immediately. Transfer the roast chicken to serving plates, and spoon the sauce over all. Serve immediately.

4 servings

Fried Chicken and b.u.t.termilk Waffles with Black Pepper Maple Syrup and Whipped Vanilla b.u.t.ter This may seem an unlikely combination, but trust me, for those moments when you're not sure if it's dinner or breakfast that you want, this satisfies completely. Waffles stand in here in place of biscuits-and soak up all the b.u.t.tery, syrupy goodness that is drizzled over the crisp-fried chicken. This recipe is based on a killer version of chicken and waffles that is served at Emeril's Restaurant in New Orleans.

1 cups well-shaken b.u.t.termilk cup Crystal hot sauce or other Louisiana red hot sauce1 tablespoons sugar1 tablespoon plus 1 teaspoon salt1 tablespoon sweet paprika3 cloves garlic, smashedOne 3-pound chicken, cut into 8 pieces2 cups all-purpose flour3 to 4 cups vegetable oil, for fryingb.u.t.termilk Waffles (recipe follows)Black Pepper Maple Syrup (chapter ”Out On the Range”)Whipped Vanilla b.u.t.ter (recipe follows) 1. In a small bowl, whisk together the b.u.t.termilk, hot sauce, sugar, the 1 tablespoon salt, and the paprika. Add the garlic. Transfer this mixture to a gallon-size resealable plastic food storage bag. Add the chicken pieces to the bag, seal, and refrigerate. Allow the chicken to marinate overnight, turning the bag occasionally to ensure that the chicken is evenly marinated. In a small bowl, whisk together the b.u.t.termilk, hot sauce, sugar, the 1 tablespoon salt, and the paprika. Add the garlic. Transfer this mixture to a gallon-size resealable plastic food storage bag. Add the chicken pieces to the bag, seal, and refrigerate. Allow the chicken to marinate overnight, turning the bag occasionally to ensure that the chicken is evenly marinated.

2. Place a wire rack on a baking sheet, and set it aside. In a medium-size bowl, combine the flour with the remaining 1 teaspoon salt. Place a wire rack on a baking sheet, and set it aside. In a medium-size bowl, combine the flour with the remaining 1 teaspoon salt.

3. Remove the chicken pieces from the marinade, allowing the excess to drain off, and then dredge them in the flour. Set the coated pieces on the wire rack. Remove the chicken pieces from the marinade, allowing the excess to drain off, and then dredge them in the flour. Set the coated pieces on the wire rack.

4. Pour oil to a depth of 1 inch in a 10-inch cast-iron skillet. Heat the oil over high heat to 350F. (Use a deep-fry/candy thermometer for accuracy.) Pour oil to a depth of 1 inch in a 10-inch cast-iron skillet. Heat the oil over high heat to 350F. (Use a deep-fry/candy thermometer for accuracy.) 5. Fry the chicken, in batches, until golden brown and cooked through, 6 to 8 minutes per side; the chicken should register 165F on an instant-read thermometer. As you are cooking, be mindful of the temperature of your oil and regulate the heat as necessary. You do not want the temperature of the oil to drop below 325 or to go above 350F. As the pieces are cooked, transfer them to a paper towellined platter. Fry the chicken, in batches, until golden brown and cooked through, 6 to 8 minutes per side; the chicken should register 165F on an instant-read thermometer. As you are cooking, be mindful of the temperature of your oil and regulate the heat as necessary. You do not want the temperature of the oil to drop below 325 or to go above 350F. As the pieces are cooked, transfer them to a paper towellined platter.

6. Serve the chicken hot, with the b.u.t.termilk Waffles, Black Pepper Maple Syrup, and Whipped Vanilla b.u.t.ter. Serve the chicken hot, with the b.u.t.termilk Waffles, Black Pepper Maple Syrup, and Whipped Vanilla b.u.t.ter.

4 to 6 servings

b.u.t.termilk Waffles 1 cups cake flour3 tablespoons sugar2 tablespoons yellow cornmeal teaspoon baking soda teaspoon salt2 cups well-shaken b.u.t.termilk2 eggs teaspoon vanilla extract8 tablespoons (1 stick) b.u.t.ter, melted 1. Combine the flour, sugar, cornmeal, baking soda, and salt in a medium mixing bowl. In a second medium bowl, whisk together the b.u.t.termilk, eggs, and vanilla. Add the wet ingredients to the dry, and mix until thoroughly combined. Whisk in the melted b.u.t.ter. (The batter can be prepared ahead and refrigerated overnight.) Combine the flour, sugar, cornmeal, baking soda, and salt in a medium mixing bowl. In a second medium bowl, whisk together the b.u.t.termilk, eggs, and vanilla. Add the wet ingredients to the dry, and mix until thoroughly combined. Whisk in the melted b.u.t.ter. (The batter can be prepared ahead and refrigerated overnight.) 2. Heat an oiled waffle iron. Pour the appropriate amount of batter (according to the size of your waffle iron) onto the hot griddle, and cook until crisped and golden brown to your liking. Transfer the waffle to a serving plate and repeat with the remaining batter. Heat an oiled waffle iron. Pour the appropriate amount of batter (according to the size of your waffle iron) onto the hot griddle, and cook until crisped and golden brown to your liking. Transfer the waffle to a serving plate and repeat with the remaining batter.

6 servings

Whipped Vanilla b.u.t.ter One 1-inch piece of vanilla bean12 tablespoons (1 sticks) unsalted b.u.t.ter, at room temperature1/8 teaspoon salt 1. Cut the vanilla bean in half lengthwise and sc.r.a.pe the seeds into a small bowl. Reserve the sc.r.a.ped pod for the Black Pepper Maple Syrup. Add the b.u.t.ter and salt to the bowl, and whip with a handheld electric mixer until light and fluffy. Cut the vanilla bean in half lengthwise and sc.r.a.pe the seeds into a small bowl. Reserve the sc.r.a.ped pod for the Black Pepper Maple Syrup. Add the b.u.t.ter and salt to the bowl, and whip with a handheld electric mixer until light and fluffy.

2. Transfer the b.u.t.ter to a small container, cover, and refrigerate until ready to use. Transfer the b.u.t.ter to a small container, cover, and refrigerate until ready to use.

Generous 12 tablespoons

Black Pepper Maple Syrup 1 cups grade-A dark amber maple syrup teaspoon freshly ground black pepper2 tablespoons Crystal hot sauceOne 1-inch sc.r.a.ped vanilla bean pod (from making Whipped Vanilla b.u.t.ter) Combine all the ingredients in a small saucepan and bring to a boil. Remove from the heat and allow the flavors to steep until ready to serve. Remove the vanilla bean before serving if desired.

About 1 cups

Emeril's Day Spring Farm Heritage Turkey with Herbed Gravy I had the opportunity to visit Day Spring Farm in Middleburg, Virginia, where farmers Sean and Jessie Baker and their family raise heritage turkeys, Jersey cows, Scottish Highland cattle, Romney sheep, and a variety of heritage chickens, among other things! Heritage turkeys are old breeds that were raised on small farms across the United States and in Europe hundreds of years ago. They were prized for their meat, and some for their plumage. These extraordinary characters live freely on the farm, and are allowed to fly and run around; therefore, they are quite a bit leaner than a commercially grown turkey. In fact, they probably have more in common with their wild cousins. The meat is richer and darker, with a robust turkey flavor. The key to cooking a heritage turkey is keeping it moist. I do this in two ways: First I like to inject the meat with a flavorful solution-sort of a quick brine. Second, I rub b.u.t.ter under the skin, basically making the turkey self-basting. If you have the opportunity to try one of these turkeys, I highly recommend it.

One 10- to 12-pound heritage turkey For the solution cup canned low-sodium chicken broth cup dry white wine cup olive oil2 tablespoons freshly squeezed lemon juice1 tablespoon soy sauce1 teaspoon cayenne pepper1 teaspoon salt For the turkey 3 teaspoons salt1 teaspoons freshly ground black pepper1 medium onion, roughly chopped1 carrot, roughly chopped1 celery stalk, roughly chopped5 sprigs fresh thyme, or teaspoon dried thyme1 bay leaf1 lemon, quartered4 tablespoons ( stick) unsalted b.u.t.ter, at room temperature2 tablespoons chopped fresh flat-leaf parsley1 tablespoon chopped fresh thyme leaves1 tablespoon chopped fresh sage leaves2 teaspoons chopped fresh rosemary leaves2 teaspoons minced garlicHerbed Gravy (chapter ”Out On the Range”) 1. Place the turkey in the kitchen sink and remove its wrapping. Using your hands, remove the neck, gizzards, heart, and liver-usually found in a small paper or plastic bag inside the cavity. (Reserve for making Turkey Stock, chapter ”Out On the Range”.) Rinse the turkey inside and out under cold running water. Pat it dry inside and out with paper towels. Place the turkey in the kitchen sink and remove its wrapping. Using your hands, remove the neck, gizzards, heart, and liver-usually found in a small paper or plastic bag inside the cavity. (Reserve for making Turkey Stock, chapter ”Out On the Range”.) Rinse the turkey inside and out under cold running water. Pat it dry inside and out with paper towels.

2. Combine all the ingredients for the solution in a small bowl. Using a turkey injector, inject the solution into the meat of the breast, thigh, back, wings, and legs (see Note). You will have to refill the injector several times. It is best to inject small amounts of solution at regular intervals all over the turkey. Combine all the ingredients for the solution in a small bowl. Using a turkey injector, inject the solution into the meat of the breast, thigh, back, wings, and legs (see Note). You will have to refill the injector several times. It is best to inject small amounts of solution at regular intervals all over the turkey.

3. Season the inside of the turkey with teaspoon of the salt and teaspoon of the black pepper. Stuff the cavity with the onion, carrot, celery, thyme sprigs, bay leaf, and lemon quarters. Season the inside of the turkey with teaspoon of the salt and teaspoon of the black pepper. Stuff the cavity with the onion, carrot, celery, thyme sprigs, bay leaf, and lemon quarters.

4. Using kitchen twine, tie the ends of the turkey's legs together so that it looks as if it is trying to cross its legs. Season the outside of the turkey all over with 1 teaspoon of the salt and teaspoon of the pepper. Using kitchen twine, tie the ends of the turkey's legs together so that it looks as if it is trying to cross its legs. Season the outside of the turkey all over with 1 teaspoon of the salt and teaspoon of the pepper.

5. Combine the b.u.t.ter, parsley, thyme, sage, rosemary, garlic, remaining 1 teaspoons salt, and remaining teaspoon black pepper in a bowl, and mix until smooth. Loosen the skin around the turkey breast with your fingers, and carefully insert the b.u.t.ter mixture between the meat and the skin. Rub any leftover b.u.t.ter mixture evenly over the outside of the entire turkey. Fit a roasting rack inside a roasting pan. Place the turkey on the rack, and cover the roasting pan with oiled parchment paper. Refrigerate the turkey for 6 to 8 hours to allow the solution to penetrate throughout the meat. Combine the b.u.t.ter, parsley, thyme, sage, rosemary, garlic, remaining 1 teaspoons salt, and remaining teaspoon black pepper in a bowl, and mix until smooth. Loosen the skin around the turkey breast with your fingers, and carefully insert the b.u.t.ter mixture between the meat and the skin. Rub any leftover b.u.t.ter mixture evenly over the outside of the entire turkey. Fit a roasting rack inside a roasting pan. Place the turkey on the rack, and cover the roasting pan with oiled parchment paper. Refrigerate the turkey for 6 to 8 hours to allow the solution to penetrate throughout the meat.

6. Position a rack in the lower third of the oven and preheat the oven to 450F. Position a rack in the lower third of the oven and preheat the oven to 450F.

7. Transfer the turkey to the oven and bake, uncovered, for 15 minutes. Transfer the turkey to the oven and bake, uncovered, for 15 minutes.

8. Reduce the oven temperature to 350F and continue to cook for 1 hour, basting occasionally with the pan drippings. If the turkey begins to look too browned, cover the top loosely with aluminum foil until it is done. When the turkey is cooked, the juices will run clear when you insert the tip of a knife at the joint of the leg and thigh. The internal temperature of a heritage turkey should be slightly lower than that of a commercial turkey, from 145 to 150F. Reduce the oven temperature to 350F and continue to cook for 1 hour, basting occasionally with the pan drippings. If the turkey begins to look too browned, cover the top loosely with aluminum foil until it is done. When the turkey is cooked, the juices will run clear when you insert the tip of a knife at the joint of the leg and thigh. The internal temperature of a heritage turkey should be slightly lower than that of a commercial turkey, from 145 to 150F.

9. Carefully remove the roasting pan from the oven and cover the turkey loosely with aluminum foil. Let the turkey rest for 20 to 30 minutes before carving. Save the drippings and pan juices to make the gravy. Carefully remove the roasting pan from the oven and cover the turkey loosely with aluminum foil. Let the turkey rest for 20 to 30 minutes before carving. Save the drippings and pan juices to make the gravy.

10. Transfer the turkey to a carving board, and carve. Serve with the Herbed Gravy. Transfer the turkey to a carving board, and carve. Serve with the Herbed Gravy.

Note: Turkey injectors are available at most kitchen supply stores.

6 servings

Herbed Gravy 8 tablespoons (1 stick) b.u.t.ter cup all-purpose flour4 cups Turkey Stock or chicken stock (recipe follows)1 tablespoon chopped fresh flat-leaf parsley leaves1 tablespoon chopped fresh sage leaves1 teaspoon chopped fresh thyme leaves1 teaspoon chopped fresh rosemary leaves1 teaspoon salt teaspoon freshly ground black pepper1 teaspoon cider vinegar (optional) 1. Melt the b.u.t.ter in a heavy 4-quart pot, and stir in the flour. Cook the mixture over moderate heat, whisking as needed, until lightly browned, 5 minutes. Add the stock in a stream, whisking constantly to prevent lumps, and bring to a boil. Reduce the heat to low, stir in any turkey juices acc.u.mulated on the platter, and simmer for 5 minutes. Add all the herbs and the salt and pepper. Add the cider vinegar, if desired, and mix well. Melt the b.u.t.ter in a heavy 4-quart pot, and stir in the flour. Cook the mixture over moderate heat, whisking as needed, until lightly browned, 5 minutes. Add the stock in a stream, whisking constantly to prevent lumps, and bring to a boil. Reduce the heat to low, stir in any turkey juices acc.u.mulated on the platter, and simmer for 5 minutes. Add all the herbs and the salt and pepper. Add the cider vinegar, if desired, and mix well.

2. Remove from the heat and serve immediately, or keep warm until ready to serve. Remove from the heat and serve immediately, or keep warm until ready to serve.

About 4 cups

Turkey Stock Turkey neck, heart, and gizzard1 large carrot, roughly chopped1 onion, roughly chopped1 large celery stalk, roughly chopped1 head garlic, cut in half1 small bay leaf1 sprig fresh thyme1 sprig fresh rosemary4 sprigs fresh parsley4 cups chicken stock, canned low-sodium chicken broth, or water4 cups water 1. Combine all the ingredients in a large heavy saucepan and bring to a boil over high heat. Reduce the heat to low and simmer until the stock is reduced to 5 cups, about 1 hour. Combine all the ingredients in a large heavy saucepan and bring to a boil over high heat. Reduce the heat to low and simmer until the stock is reduced to 5 cups, about 1 hour.

2. Strain the stock into a clean pot or large measuring cup, and set it aside. Strain the stock into a clean pot or large measuring cup, and set it aside.

5 cups

Pan-Roasted Duck b.r.e.a.s.t.s with Apple Cider Reduction This recipe was developed for domesticated duck. But, hey, if you enjoy the deep flavor of wild duck and have a hunter buddy, you could adapt it by searing the b.r.e.a.s.t.s very quickly in the pan over high heat (taking care not to overcook them since wild ducks are typically very lean). You would also need more b.r.e.a.s.t.s for this recipe because wild ducks are so much smaller. We love this dish served with the Braised Apples, Roasted Acorn Squash, and Fresh Thyme on chapter ”The Orchard”.

2 cups apple cider or pressed apple juice2 cups beef stock or canned low-sodium beef broth1 cinnamon stick (3 inches long)4 whole cloves4 black peppercorns2/3 cup sliced shallotTwo 8-ounce duck b.r.e.a.s.t.s, skin scored a few times on the diagonal teaspoon kosher salt teaspoon freshly ground black pepper1 teaspoon olive oil 1. Combine the apple cider, beef stock, cinnamon stick, cloves, peppercorns, and shallot in a 2-quart saucepan, and bring to a boil over medium-high heat. Reduce the heat so that the liquid just simmers, and cook until the mixture, including the seasoning, has reduced to 1 cup, 35 to 40 minutes. (Have a liquid measure nearby so that you can check the volume as necessary.) Let the sauce cool for a few minutes; then strain it through a fine-mesh sieve into a bowl, discarding the shallot and spices. Set it aside. Combine the apple cider, beef stock, cinnamon stick, cloves, peppercorns, and shallot in a 2-quart saucepan, and bring to a boil over medium-high heat. Reduce the heat so that the liquid just simmers, and cook until the mixture, including the seasoning, has reduced to 1 cup, 35 to 40 minutes. (Have a liquid measure nearby so that you can check the volume as necessary.) Let the sauce cool for a few minutes; then strain it through a fine-mesh sieve into a bowl, discarding the shallot and spices. Set it aside.

2. Season the duck b.r.e.a.s.t.s on both sides with the salt and pepper. Heat the olive oil in a 12-inch skillet over medium heat. Add the b.r.e.a.s.t.s, skin side down, and cook for 2 minutes. Then reduce the heat to medium-low and cook for 7 minutes longer, or until the skin is golden brown and crisp and most of the fat has been rendered. Carefully drain off most of the fat. Turn the duck b.r.e.a.s.t.s, skin side up, raise the heat to medium, and cook for 3 to 4 minutes for medium-rare. Transfer the duck b.r.e.a.s.t.s to a cutting board, and allow them to rest for 5 minutes. Season the duck b.r.e.a.s.t.s on both sides with the salt and pepper. Heat the olive oil in a 12-inch skillet over medium heat. Add the b.r.e.a.s.t.s, skin side down, and cook for 2 minutes. Then reduce the heat to medium-low and cook for 7 minutes longer, or until the skin is golden brown and crisp and most of the fat has been rendered. Carefully drain off most of the fat. Turn the duck b.r.e.a.s.t.s, skin side up, raise the heat to medium, and cook for 3 to 4 minutes for medium-rare. Transfer the duck b.r.e.a.s.t.s to a cutting board, and allow them to rest for 5 minutes.

3. Drain and discard any remaining fat from the skillet, and set it over medium-high heat. Add the sauce and cook until it has reduced by half or until it is syrupy, about 4 minutes. Remove from the heat. Drain and discard any remaining fat from the skillet, and set it over medium-high heat. Add the sauce and cook until it has reduced by half or until it is syrupy, about 4 minutes. Remove from the heat.

4. Slice the duck b.r.e.a.s.t.s diagonally into -inch-thick slices. Serve with the sauce spooned over the top. Slice the duck b.r.e.a.s.t.s diagonally into -inch-thick slices. Serve with the sauce spooned over the top.

2 to 3 servings

Honey-Brined Pork Chops with Nectarine Chutney These brined pork chops are able to stand alone, but if you've already made the chutney (when the nectarines were in season and the getting was good), just grab the jar off the shelf and serve it alongside. Another way to make things simpler: Make the brine for the chops the night before. Then in the morning, before you go to work, just add them to the brine and they'll be ready for cookin' when you get home.