1 cup kosher salt
1/4 cup sugar
Pinch black peppercorns
4 sprigs fresh thyme
1 sprig fresh rosemary
Two 3- to 4-pound chickens
1 pound red peas
2 cups chicken stock
1 1/2 cups veal stock
2 tablespoons sherry vinegar
2 cloves garlic, minced
1 fresh bay leaf
1 carrot, medium dice
1 Vidalia onion, medium dice
Fresh thyme
Salt and freshly ground black pepper
2 cups chopped kale or other sturdy green
4 tablespoons unsalted butter
4 cups all-purpose flour
6 ounces cornstarch
4 tablespoons kosher salt
3 tablespoons granulated garlic
2 tablespoons cayenne pepper
1 tablespoon freshly ground black pepper
1 teaspoon ground nutmeg
Buttermilk, for soaking chicken
Peanut oil, for frying
Sea salt
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