Chicken Riblets

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4 Servings
Spinach Americana
onion Spinach Chicken riblets Main Dish Healthy Eating

1 quart heavy whipping am
2 cups cken stock
1 tablespoon ter
17 tablespoons ur
0.25 cup water
1 tablespoon ing soda
1 gallon cken fat
2 large ons
3 pounds nach

This recipe has three distinct components: onion rings, spinach, and chicken sauce. Onion Rings: First, slice your onions into rings and separate the rings. You will then make a batter for your onion rings. Mix 1 cup of the flour with the baking soda and 1/4 cup water until thick and smooth. Dip onion rings into the batter, and set aside. In a large, deep pot, or a deep fryer, heat chicken fat to 400 degrees. In small batches (five or six rings at a time), cook the onion rings until golden brown. After retrieving onion rings, place them on a baking sheet with paper towel to soak up excess cooking fat. When your onion rings are all made, set aside. Spinach: In a very large pot, bring 1 cup of the chicken stock to a boil, and then turn down to simmer. Add all three pounds of spinach, mixing often, until spinach is wilted and the chicken stock has mostly cooked off. Set spinach aside. Chicken Sauce: In a large frying pan, heat the butter until just melted. Add 1 tablespoon of flour, and stir over medium heat until the flour dissolves into the butter and bubbles. Brown the mixture, and then add all at once, 1 cup of chicken stock. Stir until the flour mixture has been dissolved, and cook at a simmer for five minutes to thicken. Remove from heat, and transfer to a metal bowl. When the gravy has reached room temperature, cover it with plastic wrap and put it in the refrigerator until very cold, two or three hours. When the gravy is completely cold, take a new, large microwave safe mixing bowl. Dump in the quart of heavy whipping cream. Using an electric mixer, beat on medium speed until slightly thickened. Add gravy. Continue beating until you have something that resembles a loose whipped cream or cool whip. Microwave for ten seconds on high, just to loosen it a little. Finalizing the "Riblets": Dump spinach into a nine by thirteen baking dish. Add chicken sauce, and mix with your hands, breaking up the spinach a little. Top with onion rings, and toss lightly. Sprinkle with salt and pepper to taste.


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