I have some good friends coming over for dinner this weekend, it is time for one of my two times a year southern fried chicken with all of the trimmings meals. I usually do the chicken, buttermilk biscuits made with lard, mashed potatoes and gravy, both with heavy whipping cream and corn. This year I am also doing a blackberry cobbler, when I was at the fruit stand the other day buying fresh local peaches they had fresh blackberries for me. :)
I am thinking of teasing his taste buds a bit. I am going to sous vide a couple of chicken thighs the day before to 140 degrees and then chill them. The day of cooking I am going to cold smoke them for a couple of hours to impart that smokiness we all love so much. Then I am going to fry them like the rest of the chicken. I am still debating whether or not to fry them separately because I don't want to give my gravy a smoky flavor. It seems like a lot of work but it really shouldn't be and besides it will all be worth it in the end when he takes that first bite, hopefully.
The only thing I am worried about is food safety, if cooked and then cold smoked I believe the chicken should be safe, opinions? Is it a viable idea or am I setting someone up for a food borne illness, like salmonella?
bob
