There are some things you should note: In the book, the recipe is double what it is online. However, the amount of cognac (brandy) remains the same. Online reviews on the Food Network site indicated that the liquor taste was too strong, etc. Therefore, I used the cookbook recipe and cut the hard stuff in half. If you don't have the book...um, why don't you have it? Well, if you don't have the book, just take the online recipe and use just 2 tablespoons of cognac (brandy).
Once I started carving the chicken, I just channeled Ina. In a recent Back to Basics episode, she carved a chicken with ease, so I kept that image in mind while wielding my blade. Having a SHARP knife is definitely key. I wish that I had pictures to show my triumph....it was masterful. Next time, I'll have my sous chef man the camera.
I served this with egg noodles and a crusty bread to soak up the delicious sauce. Even though I halved the recipe, it serves a boat-load of people. We still have leftovers in the fridge. We are pretty much white meat people, so when I make it again, I will reduce the recipe even more, and only use chicken breasts.
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CARAMEL CUPCAKES
this recipe makes 24 cupcakes
1. In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth.
2. Add sugar and salt & cream until light and fluffy.
3. Slowly pour room temperature caramel syrup into bowl.
4. Scrape down bowl and increase speed. Add eggs/vanilla extract a little at a time, mixing well after each addition. Scrape down bowl again, beat mixture until light and uniform.
5. Sift flour and baking powder.
6. Turn mixer to lowest speed, and add one third of the dries.
7. When incorporated, add half of the milk, a little at a time.
8. Add another third of the dries, then the other half of the milk and finish with the dries. {This is called the dry, wet, dry, wet, dry method in cake making. It is often employed when there is a high proportion of liquid in the batter.}
9. Take off mixer and by hand, use a spatula to do a few last folds. making sure batter is uniform.
Fill 24 cupcake liners 2/3 full.
FOR THE CARAMEL SYRUP
2 cups sugar
1/2 cup water
1 cup water for (stopping)
1. In a small stainless steel saucepan, with tall sides, mix water and sugar until mixture feels like wet sand.
2. Brush down any stray sugar crystals with wet pastry brush.
3. Turn on heat to highest flame.
4. Cook until smoking slightly: dark amber.
5. When color is achieved, very carefully pour in one cup of water. Caramel will jump and sputter about! It is very dangerous, so have long sleeves on and prepared to step back.
6. Whisk over medium heat until it has reduced slightly and feels sticky between two fingers. {Obviously wait for it to cool on a spoon before touching it.}
For safety reasons, have ready a bowl of ice water to plunge your hands into if any caramel should land on your skin.
