Hot Fried BirdsFrom twill10 11 months ago
- Hot Fried Birds (serves 4) shopping list
- also thx : http://www.texasmonthly.com/story/dove?utm_source=Sailthru&utm_medium=email&utm_term=Eat%20Like%20a%20Texan&utm_campaign=ELAT%20%2B%20Horizon shopping list
- 12 whole doves, plucked and gutted (I have been assured, though cannot confirm, that plucking a dove is not difficult) shopping list
- 1 cup buttermilk shopping list
- kosher salt and freshly ground black pepper shopping list
- 2 cups all-purpose flour shopping list
- oil or lard, for frying shopping list
- 3 tablespoons unsalted butter shopping list
- 4 tablespoons honey shopping list
- 4 garlic cloves, finely chopped shopping list
- 3 tablespoons hot sauce shopping list
- 4 thinly sliced jalapeños shopping list
- 1/4 cup fresh herb leaves, such as parsley or marjoram shopping list
- Adapted from Afield: A Chef’s Guide to Preparing and Cooking Wild Game and fish, by Jesse Griffiths. Welcome Books. © 2012 Jesse Griffiths. shopping list
- . shopping list
How to make it
- Halve the birds by cutting down one side of the breastbone and through the ribs with a sharp, heavy knife. Repeat on the opposite side, effectively removing the breastbone. Soak the halves in buttermilk for 4 to 12 hours in the refrigerator.
- Remove the birds from the buttermilk, season well with salt and pepper, and dredge in flour. Shake off the excess flour and refrigerate them for at least half an hour.
- Heat 4 inches of oil to 375 degrees in a fryer or large pot.
- Melt the butter, then combine it with the honey, garlic, and hot sauce in a large bowl.
- Fry the birds in batches until golden brown and crisp, 3 or 4 minutes. Drain well on paper towels.
- Toss the fried birds with the melted-butter mixture, add the jalapeños and herbs, and transfer to a plate. Serve immediately.
The Cooktwill10 Cape Girardeau, MO
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