I soaked 10 lbs of chicken leg quarters overnight in a rosemary buttermilk brine:
2.5 quarts of buttermilk
4 tablespoons of fresh rosemary leaves, lightly crushed
2 tablespoons kosher salt.
The next day I put on a dry rub that harkens back to that 16th century English folk tune – as the main ingredients are sage, rosemary and thyme. The parsley is added as a final step while the meat rests.
I grilled my chicken over indirect heat for about an hour. The chicken can also be roasted in the oven at 375 degrees F for 45 minutes to an hour.
Scarborough Fair Chicken Rub
2 tablespoons paprika
2 tablespoons ground sage
3 tablespoons fresh rosemary, finely chopped
1 tablespoon granulated garlic
2 teaspoons dried thyme
2 teaspoon salt
1 1/2 teaspoons black pepper
2 tablespoons dried parsley flakes
Combine the first 7 ingredients in a medium bowl and mix well. Sprinkle over both sides of the chicken. Store any unused in an airtight container.
Grill or roast the chicken to an internal temperature of 165 degrees F. Sprinkle on the parsley after the meat comes off the fire, while it rests for at least 10 minutes before serving.
I’ve been told that the difference between shortnin’ bread and shortbread is the sugar. Typical shortbread uses fine, white sugar. Shortnin’ bread uses brown sugar. I decided to make my shortnin’ bread with pecans. Sort of like pecan sandies but richer.
And, if you’re anything like me, you are now humming, “Mama’s little baby loves shortnin’, shortnin’ Mama’s little baby loves shortnin’ bread.”
1 cup packed brown sugar
4 cup sifted flour
1 teaspoon kosher salt
1 cup pecans, minced
1 lb unsalted butter, softened
Preheat oven to 325 degrees F. Cover a sheet pan with parchment paper or a light spray of oil.
Place the brown sugar in the bowl of the mixer and break up any lumps with your fingers. Blend into the sugar the flour and salt. Add in the minced pecans. Add the softened butter to the flour sugar mix and blend until you have a smooth dough.
On a pieces of parchment paper on a worksurface, turn out the dough. Press with your hands create a rectangle 1/2 inch thick. If dough is too soft, place in the refrigerator for about 30 minutes.
Cut into shapes and lay each piece on the cookie sheet about 1 inch apart. Or, press directly onto the prepared pan and using a sharp knife, score the dough into squares.
Bake for 25-30 minutes or until lightly brown. Let cool on racks for 5 minutes before transferring to a wire rack to cool completely.
Store in an airtight container.