F. Fowler - Fifty Shades of Chicken

crispy roasted potatoes with garlic and thyme

SERVES 4

Kosher salt

1½ pounds small Yukon Gold potatoes

6 garlic cloves, smashed but not peeled

3 tablespoons chicken fat, olive oil, or peanut oil

Freshly ground black pepper

6 thyme sprigs

1 Bring a pot of heavily salted water to a boil and cook the potatoes until just tender, 15 to 25 minutes depending upon how big they are. Drain and let cool.

2 Preheat the oven to 425°F. Use your hands to lightly smash the potatoes. Toss the potatoes and garlic with the chicken fat or oil and spread out on a rimmed baking sheet. Season with more salt and pepper and top with the thyme sprigs. Roast until golden brown all over, 35 to 45 minutes. Serve with chicken.

radish salad with cucumbers, sesame, and ginger

SERVES 4

3 cups thinly sliced radishes (from 1 bunch)

2 tablespoons finely chopped chives

4 teaspoons sesame oil

2 teaspoons fresh lemon juice

1½ teaspoons grated ginger

¾ teaspoon kosher salt

3 Kirby cucumbers, thinly sliced

1 teaspoon soy sauce

1 Combine the radishes, chives, sesame oil, lemon juice, ginger, and salt in a small bowl and toss to combine. Let stand 5 minutes. In a separate bowl, toss the cucumbers and soy sauce.

2 Mound the radishes in the center of a large platter and place the cucumbers all around. Serve.

bittersweet chocolate sabayon

SERVES 2 TO 4

¼ cup sugar

⅓ cup ruby port

4 egg yolks

2 tablespoons unsweetened cocoa powder

Pinch of fine sea salt

Fresh raspberries, for serving

1 Bring a medium pot filled halfway with water to a simmer. In a heatproof bowl large enough to sit over (but not touch) the water, whisk together the sugar, port, egg yolks, cocoa, and salt.

2 Set the bowl over the simmering water and whisk constantly until the mixture is thick, foamy, and tripled in volume, about 5 minutes.

3 Fill serving dishes with berries and immediately spoon the sabayon over the top.

bourbon with rosemary syrup and lemon

SERVES 1

2 ounces bourbon, preferably 100-proof, such as Wild Turkey or Fighting Cock

1 teaspoon Rosemary Simple Syrup (see box)

Splash of Old Speckled Hen ale

Twist of lemon

Rosemary sprig, for garnish

Stir the bourbon and syrup with ice. Strain into a chilled rocks glass and add a splash of ale. Rub the rim of a glass with a lemon twist. Garnish with the twist and a rosemary sprig, or, optionally, a clean roasted chicken bone.

ROSEMARY SIMPLE SYRUP

In a small saucepan, heat ½ cup of sugar with ½ cup water and 2 tablespoons of roughly chopped rosemary needles. Simmer for 5 minutes, until the syrup thickens and the sugar dissolves. Let cool. Store in the refrigerator.

THANK YOU to all the people who made this book possible.

First and foremost, many thanks to the Poultry Posse at Clarkson Potter: Doris Cooper, Erica Gelbard, Carly Gorga, Stephanie Huntwork, Pam Krauss, Donna Passannante, Jane Treuhaft, and Kate Tyler.

Thanks to the photography team responsible for the food porn—photographer and chicken wrangler John von Pamer and chicken stylist Michelli Knauer.

Thanks to Luke Guldan and Chris Roth for fab abs.

Finally, thank you to my understanding spouse, who claimed not to mind eating chicken every night for weeks, and put up with the endless “why did the chicken cross the road” jokes. (One answer: there was a racy cookbook on the other side.)

FL FOWLER is a pseudonym.

Almond and Herb Pesto, Butterflied Roasted Chicken with, photo , 3.2

Apples and Cinnamon, Roasted Chicken Thighs with

Apricot Jam, Sage, and Lemon Zest, Baked Chicken with, 1.1, photo

Avocado

Hearts of Palm, and Orange Salsa, Roasted Chicken with, 3.1, photo

Jalepeño Chicken Wings with

Bacon

Maple-Glazed Wings with, 2.1, photo

and Sweet Paprika, Roasted Chicken with, photo , 1.2

Barbecued Chicken Sandwiches

Basil, Fresh, Mustard, and Garlic, Roasted Chicken with, photo , 1.2

Beans

Chicken Chili, photo , 1.2

Roasted Chicken with Harissa, Preserved Lemons, Chickpeas, and Mint

Beaten Chocolate Foam

Beer-Can Chicken, Grilled, with Cajun Mayonnaise

Bourbon

and Brown Sugar, Chicken Fingers with, photo , 2.2

with Rosemary Syrup and Lemon

Brandy-Vanilla Butter, Roasted Chicken with, photo , 1.2

Brown Sugar and Bourbon, Chicken Fingers with, photo , 2.2

Carrots, Celery, and Onion, Roasted Chicken with

Cashews and Coconut Curry, Crispy Chicken Tenders with, 2.1, photo

Cheese

Chicken Submarine Sandwiches with Mozzarella, 3.1, photo

Crunchy Chicken Parmesan Croquettes, 3.1, photo

Cherries and Herbs, Roasted Chicken with, 1.1, photo

Chicken (breasts)

Chicken Strip Tease

Chicken Sub, 3.1, photo

Extra-Virgin Breasts

Flattered Breasts

Go Get the Butter Breasts, 2.1, photo

Pound Me Tender, 2.1, photo

Steamy White Meat, 2.1, photo

Sticky Fingers, photo , 2.2

Chicken (cooked)

Chicken Under the Covers, photo , 3.2

Coquettish Croquettes, 3.1, photo

Hashing It Out the Morning After, 2.1, photo

Inner Green Goddess Chicken Salad, 2.1, photo

Pulled Pullet

Chicken (cut-up pieces)

Blushing Parts, 2.1, photo

Chile-Lashed Fricassee, 1.1, photo

Cock au Vin

Cream-Slicked Chick

Flame-Licked Chick

Jealous Chicken, 2.1, photo

Jerked-Around Chicken

Please Don’t Stop Chicken, 1.1, photo

Totally Fried Chicken, 1.1, photo

Chicken (ground)

Sexy Sliders, photo , 3.2

Spicy Fowl, photo , 1.2

Chicken (legs)

Holy Mole Chicken

Chicken (livers)

Whipped Livers

Chicken (thighs)

Chicken Thighs, Stirred Up and Fried Hard, 2.1, photo

Dripping Thighs, 2.1, photo

Red Cheeks

Skewered Chicken, photo , 2.2

Thighs Spread Wide

Chicken (whole)

Backdoor Beer-Can Chicken

Basted Bird

Chicken with a Lardon, photo , 1.2

Chicken with Hearts and Flowers, 3.1, photo

Come Hither Chicken

Erect Chicken, photo , 3.2

Happy Ending Chicken, photo , 3.2

Hog-Tied and Porked Chicken

Hot Rubbed Chicken

Learning to Truss You, 1.1, photo

Mustard-Spanked Chicken, photo , 1.2

Plain Vanilla Chicken, photo , 1.2

Popped-Cherry Pullet, 1.1, photo

Roast Me All Night Long Chicken

Safeword Fowl

Spatchcocked Chicken, photo , 3.2

Spread-Eagle Chicken, photo , 3.2

Chicken (wings)

Bacon-Bound Wings, 2.1, photo