Written By Cynthia Annett-Hynes Recipes Apr 8, 2011 Fuel’s Buttermilk Fried Chicken SHARE VIA: Facebook Twitter PinterestThe Chicken1 Polderside Farms Redbro Chicken, cut into 8 pieces300 ml buttermilk7g kosher saltflour for dusting, seasoned with salt and pepperfresh black peppercanola oil for fryingPlace chicken in a sealable bag with the buttermilk, salt, and a good amount of black pepper. Seal bag and try to remove as much air as possible. Marinate for a minimum of 24hrs, and up to 48hrs. Place into another sealable bag and drop into a pot of water that is at 71C, for about 1 hour and 15 minutes. Remove from bag and drain away the buttermilk and discard. In a very large heavy bottomed pot, bring about 3 litres of canola oil to a temperature of 190C or 375F. Dust the still warm chicken with the flour making sure to coat it well. Lay the pieces into the oil and fry until very crispy. Do not overload the pot as it will drop the temperature or make the oil overflow the pot. Remove from oil and drain well.The Gravy1 litre smoked brown chicken stock50 g butter or lard50 g floursaltblack pepperIn a heavy bottomed sauce pan make a chocolate brown colored roux; take care not to burn. Take your time with this. Whisk in the stock in 3 additions, bringing it to a full boil each time. Season well with salt and lots of black pepper. Strain and reserve.The Biscuits9 oz flour2 tsp baking powder1/2tsp baking soda1 tsp sugar1/2 tsp salt8 tbsp cold butter, cut into 1/4 inch cubes3/4 c buttermilkPreheat oven to 450 F. Mix all dry ingredients first then cut in butter It should look like coarse meal place in fridge to cool. Add buttermilk and gently mix to form a dough transfer to floured board and roll out to about 1 inch thick and cut with a 2 inch round cutter. Place onto a baking pan and bake for 10 to 12 minutes. DO NOT OVERMIX. Be sure to handle gently. photo credit: Tracey KusiewiczMain CourseRecipes SHARE VIA: Facebook Twitter Pinterest Written By: Cynthia Annett-Hynes ... Read More You may also like Food / How to Cook / Main course / Recipes November 2, 2021 French Quiche—Revised Our apologies for an omission in this recipe in the Dec|Jan issue. In the instructions for making the filling, we neglected to add the milk to the ... Read More Food / Recipes October 25, 2021 Sopa Paella Try the iconic Valencian dish as a hearty fall soup brimming with seafood and chorizo. We were going through a heat wave in Victoria when I ... Read More Food / Recipes October 25, 2021 It’s a Pancake Day! That crisp edge in the fall air stirs up a craving for comfort that sometimes only a stack of hot pancakes can deliver. So get your cast-iron pan ... Read More Breads / Food / How to Cook / Recipes July 13, 2021 Rosemary and Feta Potato Loaf A delicious homemade bread is always a welcome treat that can really set the mood for a good day. This is an approachable recipe to bring to holiday ... Read More Food / How to Cook / Recipes May 7, 2021 Halibut Stock Halibut Stock Did you know halibut bones make the most delicate yet flavourful stock imaginable? Ask your fish department to set aside the bones ... Read More Kitchen Tools / Must Have / Recipes November 27, 2020 Wood Oven Envy — Tips, Recipes, Links Some tips on cooking with wood in an outdoor oven, recipes, and links to the wood ovens mentioned in our article Dec|Jan 2020-2021 Tips on Cooking ... Read More Comments are closed.