Silver ron - Silver, Ron

Ron Silver

Biography

Bubby’s opened on Thanksgiving Day 1990 when Ron Silver, chef and owner, began baking pies and selling them to restaurants and neighbors out of a small kitchen at the corner of Hudson and North Moore St. in TriBeca. Soon breakfast followed and so did the crowds. Today, NYC’s beloved restaurant and pie shop celebrates 27 years of classic, made from scratch American cooking. Bubby’s now has locations in TriBeca, the Meatpacking District and seven international outposts in Japan!

Renowned for its simple, seasonal and fresh comfort food, Bubby’s is dedicated to defending the American table... READ MORE

Bubby’s opened on Thanksgiving Day 1990 when Ron Silver, chef and owner, began baking pies and selling them to restaurants and neighbors out of a small kitchen at the corner of Hudson and North Moore St. in TriBeca. Soon breakfast followed and so did the crowds. Today, NYC’s beloved restaurant and pie shop celebrates 27 years of classic, made from scratch American cooking. Bubby’s now has locations in TriBeca, the Meatpacking District and seven international outposts in Japan!

Renowned for its simple, seasonal and fresh comfort food, Bubby’s is dedicated to defending the American table and its traditions with thoughtful ingredient sourcing and an “off the commercial food grid” philosophy. The mission has remained the same from that first day – to welcome each person as though they are guests in the Silver’s home and to raise awareness of the beauty of American food. For 27 years Bubby’s has been cooking and baking in a way that is thoughtful and most importantly delicious!

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Bubby’s Fried Chicken

Serves 4

Ingredients:

For Brine:

12 cups water
1/2 cup kosher salt
1/4 cup honey
9 bay leaves
15 garlic cloves, smashed
1 1/2 tbsp black peppercorns
3 sprigs fresh rosemary
1 bunch thyme
1 bunch parsley
1 tbsp grated lemon peel
1/3 cup fresh lemon juice

For Chicken:
2 whole chickens, cut in pieces, brined for 24 hours
8 cups seltzer
For seasoned flour:
4 cups flour
1 tsp garlic powder
1 tsp onion powder
2 tsp cayenne pepper
2 tbsp paprika
2 tbsp salt

 

 

Directions:

Brine the chicken for 24 hours. Remove from brine and set aside.

Before frying, remove the chicken parts from the seltzer, place seasoned flour in a paper bag. Add 4 to 5 pieces of chicken to the bag and shake, coating thoroughly in seasoned flour.

Fill a large, cast-iron skillet 3/4 full with good oil. (We use cold-pressed canola because of nut allergies, but peanut oil is best.) Heat the oil to 325° F and gently place pieces of chicken, one at a time, into the oil. There should be a good inch between pieces. The chicken will not be completely covered. Let it cook in oil until the blood and juices start to emerge from the exposed chicken.

Gently turn chicken with tongs. Continue to cook for another 5 minutes. Then, turn again. Cook to golden brown, and check the internal temperature with a meat thermometer to achieve between 158-165° F.

When you pull the chicken out, place on paper towels to get the excess oil off, and season with salt. Let rest 5 minutes before serving to allow the juices to distribute throughout the chicken