I'm originally from the outskirts of Philadelphia, and I'm horrified at the wimp I've become.
When chicken is cooked this way, it doesn’t just “taste like chicken.” This chicken has flavor, depth, and complexity, and no other foods that allegedly taste like chicken can possibly taste like *this* chicken.
Among her other jobs, she was a caterer in the deep South yet had never attended any kind of culinary school. Culinary schools were not available for daughters of ex-slaves in the Deep South in the middle of the 20th century.
Great. I have your attention. Now. Back away from the gutter.
I had planned to videotape the entire event only to discover that the SD card wasn’t in the camera. So much for photographic memory. I had no film.
I used an olive oil/canola blend that I purchased at Smart N Final instead of the original lard. “Health,” you know.
Two of the salsas are fruit salsas, which on the surface seems like a contradiction. Hot and sweet, the way I used to be.
It was incredibly delicious - I had guests who were eating wings over the sink (“I don’t need no steeking plate!”) - and were raving over the flavor.
In most parts of the country, BBQ season is still several freezing months away, but for those of us in the sunny Southwest, it continues year round. Don't hate me because I'm warm!
I chose the Thomas Keller five-hour method. What was the result? Orgasmic.