Thanksgiving Feast (Chicken, Stock, Cranberry Sauce, Apple Crisp Tart, Stuffing)
Ingredients: chicken, kosher salt, freshly ground pepper, onion, chicken neck · 240 min cook time · 800kcal · ~₩50,250
Ingredients
1whole chicken, 10g kosher salt, 5g freshly ground pepper, 1quarter onion, 1ea chicken neck, 15ml neutral flavored oil, 1head core and leaves celery, 2ea carrots, 5g fresh sage, 5g fresh thyme, 1quart store-bought turkey stock, 1tablespoon whole peppercorns, 2ea dried bay leaves, 12ounces cranberries, 1cup sugar, 2tablespoons Grand Marnier, 1large orange, 1knob fresh ginger, 1ea cinnamon stick, 10ounces flour, 4ounces sugar, 1teaspoon kosher salt, 15tablespoons melted unsalted butter, 6large Granny Smith apples, 1small lemon, 1cup packed light brown sugar, 2tablespoons corn starch, 2teaspoons cinnamon, 0.25teaspoon ground clove, 1teaspoon ground allspice, 0.5teaspoon ground cardamom, 0.5ea whole nutmeg, 3tablespoons butter, 1whole loaf of bread
Instructions
1. Dry brine the chicken: lightly coat the chicken with kosher salt and freshly ground pepper. Let it rest uncovered in the fridge overnight to deeply flavor it and dry out the skin.
2. Prepare the concentrated stock: deeply brown a quartered onion and the chicken neck (if available) in a little neutral flavored oil for a few minutes. Add the core and leaves of a head of celery, two ugly carrots cut into two-inch pieces, fresh sage, fresh thyme, a quart of store-bought turkey stock, a tablespoon of whole peppercorns, and two dried bay leaves.
3. Simmer and reduce the stock: bring the stock to a gentle simmer and keep it there uncovered until it's reduced by half. Strain out the solids, let it cool, cover it in plastic wrap, and refrigerate until ready to use.
4. Make cranberry sauce: dump a bag of cranberries into your widest and deepest saucepan. Add about one cup (five ounces) of sugar per 12 ounces of cranberries. Optionally, add two tablespoons of Grand Marnier, the peel and juice of one large orange, a knob of fresh ginger, and a cinnamon stick.
5. Cook the cranberry sauce: set the saucepan over medium-high heat and bring to a rolling simmer. Reduce heat to low to maintain the simmer, stirring occasionally, and cook for 15 to 20 minutes until an almost cranberry sauce-like consistency is achieved.
6. Finish cranberry sauce: pick out inedibles, taste for seasoning, and adjust with water, sugar, or salt as necessary. If adding sugar, bring it back to a simmer. Let cool, cover, and refrigerate for up to two weeks.
7. Prepare apple crisp tart dough: in a large bowl, combine 10 ounces of flour, four ounces of sugar, and one teaspoon of kosher salt. Whisk until homogenous. Add 15 tablespoons (7.5 ounces) of melted unsalted butter and gently mix with a rubber spatula until it has the consistency of Play-Doh.
8. Form and parbake the tart crust: grab about two-thirds of the dough and press it into a nine-inch removable bottom tart pan, spreading it evenly into the corners and up the sides to a consistent one-centimeter thick layer. Trim off the tops. Bake at 350 degrees Fahrenheit for about 20 minutes or until golden brown, crisp, and set.
9. Prepare the crumble topping: to the remaining third of the pie dough, add one tablespoon each of flour and sugar. This will make the mixture crumbly. Cover and refrigerate until ready to use.
10. Prepare the apples for filling: peel six large Granny Smith apples, make four cuts around their core, and slice the pieces into quarter-inch slices. Place in a bowl. If they start to brown, toss with the juice of one lemon (though browning is acceptable for apple pie filling).
11. Mix apple filling spices: in a separate bowl, combine one cup of packed light brown sugar, two tablespoons of corn starch, two teaspoons of cinnamon, a quarter teaspoon of ground clove, one teaspoon of ground allspice, and a half teaspoon of ground cardamom. Grate fresh nutmeg if available. Whisk until homogenous.
12. Combine apples and spices: add the spice mixture to the apples, mixing and tossing by hand until evenly coated and the apples start to release their juices. Add the zest and juice of one small lemon (omit juice if a less sharp filling is desired, but include zest).
13. Parcook the apple filling: transfer the apple mixture to your largest saute pan with three tablespoons of foaming butter. Cook over medium heat for about 10-15 minutes until the apples are soft, sweet, and thick. Taste for doneness and seasoning, adjusting as necessary with a pinch of kosher salt if desired. Let cool completely, cover, and refrigerate until ready to use.
14. Prepare croutons for stuffing: cube a whole loaf of bread into half-inch cubes. Spread them evenly on a couple of sheet trays and place them in the oven at its lowest setting (e.g., 200 degrees Fahrenheit). Dry them, tossing and rotating occasionally.
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