Partially thawed. Four thighs were removed, repackaged and returned to the refrigerator to thaw slowly overnight. Eight thighs were returned to the freezer in two freezer packages. So that's what, twelve thighs right there.
The idea is to make a chicken sandwich on English muffin type bread.
So how did it go?
The dough is started on the slow and easy approach. Ingredients are brought together just barely and the dough wad is allowed to sit there and do its own thing for longer than they usually say so the bread rises by the time I return to it.
See, there is chemistry and biology happening all up in here. It's got yeast that is growing and living off the starches and sugars in the wheat, and it's got wet wheat that means the wheat is dissolving itself by enzymatic action. And the dough has these two molecules, glutenin and gliadin that move by yeast activity and by the enzymatic activity mentioned, and they crosslink by disulfide bonds to form gluten molecules.
Can we be honest? The yeast is farting up the place. And those yeast-farts are trapped by interconnected gluten molecules. Oh, how we love those yeast-farts. So if you've ever wondered how dogs can stick their sensitive noses into the most horrible things and roll around in it, and other animals seek out foul-smelling things, well, here you go, we do the same thing.
I roll it around a few times and it cleans right up.
The bread is done so now the oven is used for baking chicken.
But the bread was supposed to be fried and so was the chicken. Both those things were baked instead.
The bread was supposed to be English Muffin, but I don't have buttermilk and I don't have time to proof overnight so I would do a fast slipshod version.
The amounts turned out to be better for three than for two so my buns are much larger than intended.
And now I'm not hungry anymore.
I don't feel like eating a sandwich. Change of plan. Deconstructed sandwich.
I ate the whole thing. Only thing left is a few dry crumbs and few smears of mayonnaise and mustard.
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