We recently received Thomas Keller's cookbook Ad Hoc at Home as a gift. Having been to his Bouchon restaurant in Yountville, CA, we were eager to try his recipes. The cookbook has excellent explanations for even the beginner cook. We decided to try the fried chicken, which is apparently a hot ticket item at Ad Hoc, starting with butchering whole chickens. Thanks to YouTube I felt like I did a decent job, especially by the second one! We had fun doing everything from scratch. Next time we won't brine the chicken quite so long, the chicken was just a tad on the salty side. The crust was excellent and want to make again just to eat the crust!
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| Two chickens butchered into 10 pieces each |
Making the brine
Chicken is in the brine, ready to refrigerate
Breading station
Double batter station
Frying station
Frying the first batch - the thighs
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| Zac at work on the first batch |
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Fried Chicken is ready! Garnish of quick
fried thyme and rosemary |
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