Photo by Farideh Sadeghin
Makes 15 or 16 Advertisem*nt
Prep time: 1 ½ hours
Total time: 4 hoursINGREDIENTSfor the Big Zesty Buttermilk Dressing:
½ cup|110 grams mayo (Duke’s or bust)
½ cup|120 grams sour cream
2 tablespoons buttermilk
1 tablespoon plus 1 teaspoon fresh lemon juice, or more if you like
2 teaspoons gochugaru (Korean chile flakes) or other red chile flakes
2 teaspoons Zatarain’s Creole Seasoning
½ teaspoon kosher salt (Diamond Crystal or about half as much Morton), or more if you like
½ teaspoon freshly ground black pepper
one (4-to 4½-pound|1815-2040-gram) whole chicken (preferably one that had hobbies)
1½ tablespoons kosher salt (Diamond Crystal or about half as much Morton), or more if you like
2 tablespoons freshly ground black pepper
2 tablespoons vegetable oil
2 large onions; 1 roughly chopped, 1 finely diced
2 large carrots; 1 roughly chopped, 1 finely diced
4 celery stalks; 2 roughly chopped, 2 finely diced
5 garlic cloves, roughly chopped
2 tablespoons granulated chicken bouillon (preferably Totole brand, optional but optimal)
¼ cup rendered chicken fat (ideally) or unsalted butter
¼ cup|30 grams all-purpose flour
3 tablespoons chopped thyme leaves
3 tablespoons chopped rosemary leaves
2 tablespoons Huy Fong Foods Sriracha
1 tablespoon Louisiana-style hot sauce
2 teaspoons sherry vinegarfor the pies:
15 or 16 frozen roti paratha
2 large eggs
chicken salt or kosher salt
1 cup Big Zesty Buttermilk Dressing
two 2-ounce clamshells tarragon, finely chopped (about ½ cup|8 grams)DIRECTIONS
Reprinted with permission from Turkey and the Wolf by Mason Hereford with JJ Goode, copyright © 2022. Published by TenSpeed Press, a division of Penguin Random House, LLC.Get recipes like this and more in the Munchies Recipes newsletter. Sign up here.
Tagged:pot pieChickenchicken pot pieBakedlunchdinnersnacksavoryTurkey and the Wolf
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