Fried chicken drumsticks (orange brine)
10 chicken drumsticks
1 liter water plus ice
1 tablespoons fresh rosemary leaves
1.5 tablespoons salt
2 tablespoons brown sugar
6 cloves garlic, minced
2 tablespoons ginger
1 tablespoons black pepper
1 bay leaves
The zest of 1 orange
The juice of 1 orange
Combine all the ingredients in a large pot. Stir until the sugar & salt dissolve.
Add the chicken and Refrigerate for 16-24 hours.
Heat oil in a large pot over medium heat. When the oil is hot, place the chicken, one piece at a time, in the oil. The oil should cover the chicken pieces almost completely and it will bubble gently as the chicken cooks.
Continue to fry the chicken until the skin is golden brown. The exact amount of time you’ll need depends on the temperature of the oil, but the aunties left their chicken in for about 15-20 minutes (a long time!) with the oil over lower heat.
Remove from the oil and set on paper towels to drain excess oil. Repeat in small batches until all the chicken is fried.
2 large potatoes
Vegetable oil, for deep frying
For the potatoes: Spiralize the potatoes into fries and soak in water in a container for 1 hour in the refrigerator.
Drain the fries and pat dry,
Heat about 3 inches of oil in a heavy-bottomed pot over medium heat to 365 degrees F.
Cook the fries in batches until golden and crispy, about 2 minutes per batch. Drain on a paper towel-lined plate, sprinkle with salt and serve immediately.