Federal Donuts by Michael Solomonov

Author:Michael Solomonov
Language: eng
Format: epub
Tags: Cooking
Publisher: Houghton Mifflin Harcourt
Published: 2017-09-26T00:00:00+00:00

CUTTING AND CURING TIPS

Cutting up whole chickens gives you the best end product—and you get the bones for free. We built a whole nonprofit restaurant, Rooster Soup Company, from Federal Donuts’ chicken bones that would otherwise be landfill (see Chapter 9). But if you only like dark meat (or white), or are just plain lazy, precut chicken works Fine, too.

tip 1: Curing the chicken overnight —essentially dry brining—helps keep the bird juicy and distributes the seasoning throughout the meat.

tip 2: Onion and mustard powders provide sweet and savory accents to the chicken that keep you coming back for more.

tip 3: Don’t be afraid to get in there with your hands to make sure the seasonings are distributed evenly over the chicken.

tip 4: Cure the chicken overnight in the refrigerator. The skin will dehydrate slightly, ensuring a crispier crust.

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