Photo by Faride Sadegin
be 15 or 16
Preparation time: 1 hour and a half
Total time: 4 hours
material
Big Zesty Buttermilk Dressing:
1/2 cup | 110 grams mayonnaise (dukes or bust)
1/2 cup | 120 grams sour cream
2 tablespoons buttermilk
1 tablespoon and 1 teaspoon fresh lemon juice, or more if desired
2 teaspoons congratulations (Korean chili flakes) or other red chili flakes
2 teaspoons zataline creole seasoning
1/2 teaspoon kosher salt (about half Diamond Crystal or Morton’s), or more if desired
½ teaspoon freshly ground black pepper
For filling:
1 whole chicken (4-4½ pounds | 1815-2040 grams), preferably tasteful
1 ½ tablespoons kosher salt (about half Diamond Crystal or Morton’s), or more if desired
2 tablespoons freshly ground black pepper
2 tablespoons vegetable oil
2 large onions; 1 coarsely chopped and 1 finely diced
2 large carrots; 1 coarsely chopped and 1 finely diced
4 celery stalks; 2 coarsely chopped, 2 finely chopped
5 garlic cloves (coarsely chopped)
2 tablespoons granulated chicken broth (preferably Totore brand, optional but best)
¼ cup rendered chicken fat (ideally) or unsalted butter
¼ cup | 30 grams all-purpose flour
3 tablespoons chopped thyme leaves
3 tablespoons chopped rosemary leaves
2 tablespoons Huy Fong Foods Sriracha
1 tablespoon Louisiana-style hot sauce
2 tsp sherry vinegar
For pie:
15 or 16 frozen roti paratha
2 eggs
chicken salt or kosher salt
1 cup big zesty buttermilk dressing
2 2-ounce clamshell tarragon, finely chopped (about ½ cup | 8 grams)
direction
- Make the Zesty Buttermilk Dressing: Mix all ingredients well. Add salt and lemon if desired. Can be stored in the refrigerator for up to 10 days.
- Make the filling: Preheat oven to 375°F. Spatchcock the chicken (if you don’t know, google it). Season all with 1 tablespoon salt and 1 tablespoon pepper. Prepare a tablespoon of oil in a dutch oven over medium heat. Grill the chicken on both sides (if it doesn’t fit, cut that sucker in half and grill in batches).
- Place the chicken on a plate and cook the coarsely chopped onion, carrot, celery, and garlic for a few minutes, scraping up any browned bits. Add 1 cup | 250ml water, scrape down more, add chicken broth and another 5 cups | 1182ml water. Add the bird, cover with a tight-fitting lid or foil, and cook in the oven for 1 1/2 hours. When you try to pinch the chicken leg, it’s done when the leg comes off.
- Meanwhile, cook the diced onions, carrots, and celery in the remaining 1 tablespoon oil over medium-low heat until the onions are translucent. Scrape them into a large mixing bowl and set aside. In the same skillet, heat chicken fat over medium-high heat, sprinkle with flour, and whisk immediately until the smell of flour dissipates, 2 to 3 minutes.
- When the chicken is cooked, transfer it to a plate and let it cool. Use a mesh skimmer or spider to skim and discard any solids in the Dutch oven, leaving behind the liquid. Whisk together 3 tablespoons of the roux (keep the rest on hand) and the thyme and rosemary. Bring to a boil again and cook for a few minutes until it is as thick as Texas queso. Set this gravy aside.
- Remove the skin (or treat the dog) from the chilled chicken, cut the meat into bite-size pieces, and place in a large mixing bowl with the vegetables set aside. Stir in 1/2 tablespoon salt and 1 tablespoon pepper. Add salt until satisfied. Chill the mixture in the refrigerator for about 1 hour (up to 3 days). The pie will be easier to stuff when it cools.
- To assemble these pies: Remove the roti paratha package from the freezer and thaw for 5-10 minutes to soften. You can separate them to speed this up. If it gets too soft, put it back in the freezer for a bit. For each pot pie, scoop slightly more 1/3 cup | 90 grams of filling into center of roti paratha. Gently fold the roti paratha over the filling so that the edges touch, gently pinch with your fingers, then use a fork to crimp the edges to seal the dough. Turn oven to 375°F. Line a baking sheet with parchment or foil. Place pies about 1 inch apart on baking sheet.
- In a small bowl, whisk the eggs with 2 tablespoons of water until yellow. Brush or rub mixture over top and edges of pie, then sprinkle generously and evenly with chicken salt. Bake until ice cream cone is browned and hot in the center, 30 to 35 minutes.
- Add the buttermilk dressing and tarragon in a bowl and mix. Soak the potpeas. eat them
Reprinted with permission from turkey and wolf By Mason Hereford and JJ Goode, copyright © 2022. Published by TenSpeed Press, a division of Penguin Random House, LLC.
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