0.0 – 0 reviews • Main Dish
| Level: |
Advanced |
| Total: |
8 hr 20 min |
| Active: |
2 hr 45 min |
| Yield: |
4 to 6 servings |
Ingredients
- 1 whole chicken, butchered, with legs and wings removed
- 8 whole black peppercorns
- 4 bay leaves
- 3 pods star anise
- 3 ribs celery, rough chopped
- 3 healthy sprigs fresh thyme
- 2 medium yellow onions, rough chopped
- 1 large carrot, rough chopped
- 1 fennel bulb, rough chopped
- 6 to 8 large red and yellow tomatoes, cored and scored with an X in the bottoms
- 2 sprigs fresh thyme
- 1 head garlic, halved
- 2 tablespoons olive oil
- 2 tablespoons flake salt
- 1 cup all-purpose flour
- 8 ounces vegetable oil
- 1/2 cup Spanish paprika
- 1/4 cup smoked paprika
- 2 tablespoons toasted and ground fennel seed
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1/4 teaspoon ground white pepper
- 1/2 green cabbage, cored and julienned
- 2 cups chopped spring onion or scallion
- 2 jalapeños, seeded and julienned
- 4 sprigs fresh dill
- 1 cup apple cider vinegar
- 1 cup aged sherry vinegar
- 1/4 cup raw cane sugar
- 1 tablespoon salt
- 1/2 teaspoon red chile flakes
- 1/2 teaspoon fennel seeds
- 8 whole black peppercorns
- 3 bay leaves
- 2 pods star anise
- 1/2 gallon whole milk
- 2 cups stone ground grits
- 1 stick unsalted butter
- Salt and white pepper
- 2 whole rabbits, legs removed from cages
- Salt and ground white pepper
- Vegetable oil, for cooking
- 5 links smoked pork sausage
- 1 onion, diced
- 3 ribs celery, diced
- 2 green bell peppers, diced
- 4 cloves garlic, fine diced
- 1/2 cup all-purpose flour
- 6 bay leaves
- 4 healthy sprigs fresh thyme
- 6 healthy dashes hot sauce, such as Tabasco
- One 12-ounce can lager beer
- 1/2 cup chopped green onions
- 1/2 cup chopped fresh parsley
Instructions
- For the stock: Preheat the oven to 425 degrees F.
- Place the chicken on a lined sheet pan and roast until golden brown, 20 to 30 minutes. In a medium stockpot, add the roast chicken, peppercorns, bay leaves, star anise, celery, thyme, onions, carrot, fennel and 1 gallon room temperature water; bring to a light rolling simmer, then reduce to a very mild simmer, cover, and let cook at least 3 to 4 hours or up to overnight. Strain through cheesecloth, then cool in an ice bath. (The stock can be made in advance and will hold under refrigeration for about 1 week.)
- For the oven roasted tomatoes: Preheat the oven to 425 degrees F.
- In a cast-iron skillet, place the tomatoes core side down, then top with the thyme, garlic, olive oil and flake salt. Roast until the tomatoes have a great roasted color, 20 to 30 minutes. Set aside for the braise.
- For the black roux: Using a cast-iron skillet and a wooden spoon, mix the flour and oil. Cook on medium-low heat, constantly stirring the roux. Once you’ve gotten the roux to a dark chocolate color, it is not done. Keep going until you get to a deep dark brown, almost black. This will take about 1 hour. Do not try to rush the process; it will burn. The goal is to get that great toasted taste and color without the roux tasting burnt. (This roux can be made in advance and held for 5 days under refrigeration.)
- For the blackening seasoning: In a small bowl, add the Spanish paprika, smoked paprika, fennel seed, cayenne, garlic powder and ground white pepper and whisk until evenly combined. Store in a quart container or jar until ready to use.
- For the pickled cabbage: In a non-reactive bowl, gently mix the cabbage, spring onion and jalapeños, then place the fresh dill on top. In a medium saucepan, add the cider vinegar, sherry vinegar, cane sugar, salt, chile flakes, fennel seeds, peppercorns, bay leaves, star anise and 1 cup water.
- Bring to a boil, then reduce to a simmer and let cook for 2 to 3 minutes. Carefully pour the brining liquid on top of the cabbage mixture, making sure that the vegetables are completely submerged (weigh down with small glass plates if necessary). Let stand for at least 5 minutes before serving. Chow chow is sometimes called permanent slaw, and has a long shelf life, refrigerated. It can also be sealed in mason jars and preserved for up to 1 year.
- For the grits: In a medium saucepan, add the milk and grits and gently bring to a simmer while continually mixing with a wooden spoon or whisk. Be very careful not to scorch the milk and pan. Gently simmer for about 30 minutes. Finish with the butter and season to taste.
- For the rabbit: Sprinkle the rabbit healthily with salt and blackening seasoning. Coat a medium to large rondo or Dutch oven with vegetable oil and bring up to searing temperature.
- Sear all sides of the rabbit until they reach a deep blackened color. Remove the rabbit from the pan and reduce the heat to medium. Add the sausage and cook until the sausage begins to brown. Add the onions, celery and green bell peppers. Saute until translucent, about 2 minutes, making sure not to brown the trinity. Add the garlic and season with salt and 1/4 cup blackening. Add the flour to make a blonde thickening roux. (The darker the roux the less thickening power it has. This is why this dish is a double-roux braise, the blonde for thickening and the black for seasoning and color.) Cook the flour for 3 to 4 minutes. Add the bay leaves, thyme and hot sauce. Deglaze with the beer and let reduce until nearly dry. Peel the roasted tomatoes and crush them into the rondo while mixing, then add 2 quarts chicken stock (save the remainder for another use). Let the liquids combine with the sausage and trinity and mix. Add 1/4 cup black roux, making sure that it is well mixed. Add the rabbit back to the rondo, then cover and simmer over low heat for about 1 hour. (Rabbit can be testy; it needs to be done but not overdone. An hour will work well.) Mix in the green onions and parsley, and season to taste.
- For the assembly: Spoon the grits in the base of a large serving bowl. Place two front legs or one hind leg and place over the grits. Sauce the dish using the braising liquid, making sure that there is sausage and trinity on the plate. Garnish with a little more parsley and green onion. Finish the plate with the pickled cabbage chow chow. Enjoy!!!