Thursday, June 11, 2009

fried chicken dessert

fried chicken dessert
Originally uploaded by fuzzzycatt
on monday june 8th, houston had its second throwdown. this time the throwdown was fried chicken. i entered the creative category with chicken ice cream and all the fixins'. it was a tough and fun battle. at the end i came in second. first place was a deep fried chicken sausage balantine with watermelon salad and watermelon ice tea.

this was my entry.
chicken ice cream, buttermilk biscuit, guajillo honey, chicken fried chicken skin

what really surprised me was the amount of food fans dying to taste the chicken ice cream. its so awesome to live in the a city with such a diverse food scene, hungry mouths and amazing chef community.

and now, the recipes

chicken ice cream

2 ea whole chickens, bones only
18 oz butter
6 cups heavy cream
4 1/2 cups milk
4 1/2 cups sugar
1/2 cup light corn syrup
1 Tbsp salt
1 tsp black pepper, ground

blanch chicken bones for 1 minutes in pot of boiling water.
drain water, reserve bones.
toss bones in small amount of oil, place on sheet pan with roasting rack.
roast chicken bones at 325 for 30 minutes.
remove bones from oven. place in pot.
pour milk and cream over bones.
heat milk and bones mix on low heat for 30 minutes.
remove from heat. pour into container, bones and milk (chicken veloute), and store in cooler over night.
next day, heat chicken veloute until a light simmer for 10 minutes.
remove from heat and strain. discard bones, reserve chicken veloute.
pour chicken veloute back into pot, add butter, sugar, light corn syrup, salt and black pepper.
heat over medium heat for 15 minutes.
remove from heat and let chill.
pour into ice cream machine and run as machine instructs.

buttermilk biscuits

6 cups flour
6 Tbsp sugar
4 Tbsp baking powder
1 1/2 tsp salt
1 Tbsp spice mix
12 oz butter, cold
1 1/2 cups mozzarela, grated
2 1/4 cups buttermilk

place flour, sugar, baking powder, salt and spice mix in electric mixer with paddle attachment.
run on low to mix all ingredients.
cut butter into small cubes, add to flour mix.
mix until mixture resembles corn meal
add mozzarela.
once fully mixed, add buttermilk.
mix until dough barely starts coming together.
remove from bowl and knead by hand. knead just until dough forms.
roll to about 1 inch thick. portion.
bake at 350 for 15 - 20 minutes.

spice mix

1 Tbsp cayenne
1 Tbsp smoked paprika
1 tsp curry powder
1 Tbsp chili powder

mix well.

seasoned flour

4 Tbsp spice mix
2 Tbsp salt
1 cup flour

mix well.

crispy chicken skin

2 ea whole chickens, skin only
1 cup seasoned flour
as needed spice mix

carefully remove chicken skin from chicken. keep whole.
scrape off excess fat with knife; careful not to tear the skin.
season skin with sea salt.
sandwich in between two roasting racks.
roast at 325 for 15 minutes. this will get rid of excess water and fat.
chill, vaccuum pack, store in cooler.
to order, pat skins in seasoned flour. fry at 350 until golden brown.
season with spice mix.

guajillo honey

6 oz guajillos, stem and seeds removed
1/2 oz chile de arbol, stem and seeds removed
2 lbs honey
8 oz water
1 tsp salt

thinly slice guajillos and chile de arbol
heat pan over high heat with no oil.
add chiles into hot pan, toss constantly to prevent burning.
after 2 minutes of tossing, add water and mix.
add honey and salt.
lower heat and let simmer lightly for 20 minutes.
remove from heat and store in container in cooler over night.
next day, heat on low heat for 15 minutes.
strain, discard chiles and reserve honey.
let chill at room temp.



Kelly said...

Absolutely divine! I'd eat it with a knife, with a fork, with a pair of chopsticks. Ohhh, I'd give up my firstborn for just one more taste.

YoungHouston said...

How wonderful of you to share your recipe! Although I doubt anyone could execute it as well as you.

Whole Fish said...

That ice cream was insane! Very tasty, I'm glad I was there to taste.


katie said...

Yay! Thanks for the recipes, now I can try the chicken ice cream after all. Maybe I'll serve it with the biscuits and honey as well!

Tiggs said...

ok I'm gonna try it, we'll see what happens :)

plinio said...

cassie, let me know if you have any questions in making the chicken ice cream.

and a big congrats for trying it!

katie, let me know how it turns out

Anonymous said...

How did your Southern Fried Chicken recipe fare?

Cheryl said...

Can't say I have ever had (or heard of) a fried chicken dessert. I am very interested in trying that chicken ice cream, however I have never made ice cream before, so I am also a little nervous.

Where's the Coconut? said...

hey fuzzzycatt! i am a pastry chef in lovely baltimore, md. im a big fan of unusual desserts and i made your chicken ice cream recently in an attempt at a fried chicken and waffles dessert. very interesting and thanks for posting the recipe!


bedroom foods said...

I thought it was an excellent blog, that information has been very helpful in my life, I am a desserts lover, so I really enjoyed this reading, this weekend I want to do one! Thanks for this great moment!

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Anonymous said...

When the ice cream mixture is chilling during the final cool off before going into the ice cream maker, should I skim off the thick layer of fat (?) forming on the top, or leave it to blend in with the ice cream? I can't tell if its chicken fat left over from what was stuck to the bones, or just fat from the butter and cream, or what... Thanks!