The Fried Yard Bird

Marcus Samuelsson is an internationally recognized, award-winning chef known for his inventive — yet accessible — cuisine and critically acclaimed restaurants. Having been a Harlem resident for several years, Samuelsson was determined to launch a restaurant that would not only be a go-to spot for authentic comfort cuisine, but a hub of local activity as well. His newest, Red Rooster located in New York’s Harlem neighborhood features a menu that celebrates both traditional American fare and the heritage of the surrounding community. With a menu that features standouts like fried shrimp and Mac & Greens, it’s no surprise that another highlight is Fried Yard Bird — Samuelsson’s take on the classic fried chicken. You can see the star chef prepare this dish on Saturday, April 28 at his festival demo, Birds of a Feather. If you want to try your hand at this classic dish in advance of the festival, we’ve snagged the recipe straight from the master himself! Take a look…


FRIED YARDBIRD


Serves 4
4 Chicken Thighs (Skin on) 4 Chicken Drumsticks (Skin on) 1 Cup Salt 8 Cups Water 1 Quart Buttermilk 3/4 Cup Coconut Milk 2 Garlic Cloves, Minced 2 Chilies, Halved 1 Tablespoon Chicken Shake (recipe below) 1/2 Pound All-Purpose Flour 2 Ounces Semolina Flour 1 Ounce Cornstarch 1/2 Ounce Ground White Pepper 5 Quarts Frying Oil

1. Mix salt in water, until dissolved. Place chicken in brine and let sit for 1.5 hours. 2. Combine buttermilk, coconut milk, garlic, chiles and Chicken Shake then place chicken in marinade overnight in refrigerator. 3. Combine all-purpose flour, semolina flour, cornstarch and white pepper to make breading. 4. Remove marinating chicken from fridge and allow excess marinade to drip off. 5. Roll chicken in breading, shaking off excess. 6. In an 8-quart pot, fill with oil and bring to 300 F. Once oil is hot, drop chicken in to the oil and let fry for about 15 minutes (inner temperature should be at least 165 F). 7. Remove chicken from oil and place on paper towel. Season chicken with Shake, to taste.


CHICKEN SHAKE


Makes 4 Cups
1/8 Cup Ground Garlic 1/2 Cup Celery Salt 1/2 Cup Ground Cumin 1 Cup Berbere 1 Cup Smoked Spicy Paprika 1/8 Cup Kosher Salt 1/2 Cup Ground White Pepper

1. Combine in a mixing bowl and stir until blended.


COLLARDS


Makes 6-8 servings
6 Bacon Slices 2 Garlic Cloves, Peeled and Halved 2 Shallots, Thinly Sliced 1-inch Ginger, Chopped 2 Tablespoons White Wine 3 Tablespoons Olive Oil 3/4 Cup Vegetable Stock 4 Cups Very Thinly Sliced Collard Greens (about 6 ounces or 2 bunches) 4 Cups Very Thinly Sliced Kale 1/2 Cup Shaved Fresh Coconut (plus more for garnish) 1 Teaspoon Salt 1 Teaspoon Freshly Ground Pepper 1/4 Cup Pickled Jalapenos, Halved

1. Cook the bacon in a large skillet until crisp. Drain on paper towels, and crumble into small pieces. Set aside. 2. Sauté garlic, shallots and ginger in olive oil until garlic is lightly browned. Deglaze pan with white wine. 3. Add remaining ingredients and stew until the greens are tender and all the liquid is almost gone. Season with salt and pepper and garnish with additional shaved coconut and pickled jalapeños.


You can also hear Marcus discuss kitchen sustainability at his Green Eggs & Ham presentation on Sunday, April 29 at 11AM. He’ll also be competing in The Rock Your Taco Celebrity Chef Showdown on Saturday, April 28 at Republic Square Park!