Recipe: Chicken and waffles, courtesy of David MacLennan of Latitude 41.

Ingredients

For the chicken

Chicken thighs 5 lb. Rosemary ¼ cup Garlic cloves 5 ea. crushed Duck fat ¼ cup (other fats can be substituted)


For the batter

Eggs 2 ea Pale ale ½ cup Buttermilk ½ cup Flour 2 cups


For the corn pudding

Corn 12 ears Brown sugar ¼ cup (if the corn is not sweet)


For the tomato salad

Grape tomatoes 1 pt. halved Edamame ½ cup shelled Corn kernels 1 cup Lime juice 2 tbsp

Directions:

Vacuum seal in a Cryovac bag the chicken, rosemary, garlic and duck fat.

Place in water bath with thermal circulator set to 155 degrees for 1 hour.

If you are unfamiliar with methods of sous vide, you can simply confit the thighs in a braising pan covered in fat.

You might, however, need additional fat to cover the thighs.

Place in a 275 degree oven and monitor the internal temperature to 155. This may take several hours to accomplish. Cool the chicken completely. When ready to fry, dust in seasoned flour.

Combine the ingredients for batter in order listed above. Dip the thighs in the batter and fry at 350 degrees.

You can use a table-top fryer, or a pot with oil monitoring the temperature with a candy thermometer. Fry until crispy.

Ahead of time, prepare the corn pudding for garnish. This is done by removing the husks of the corn, cutting off the kernels, and juicing in either a food processor, juicer or blender. If the corn is sweet you will not need the addition of sugar, if it is not combine the juice and sugar in a pan and cook over low heat, stirring occasionally.

As the juice heats up, it will thicken. Continue over medium heat until tapioca like consistency.

Remove from heat and pass through tamis, or drum sieve. Chill. When ready to serve put a smear of the corn pudding down on a plate.

In a bowl, toss the grape tomatoes, corn, edamame and lime juice together, drizzle in a little good olive oil and season.

Scatter this salad down along your streak of corn pudding.

Place the fried chicken over the salad.

We serve with a local authentic liege-style waffle from A Taste of Belgium, however, you can pair this with any of your other favorite waffles.