Chicken

rollo · « **on:** 19 Jan 2010, 03:54 pm »

We all have our favorite Chicken recipes whats yours ? Roasted, fried, cutlets, etc.

charles

sts9fan · « **Reply #1 on:** 19 Jan 2010, 04:13 pm »

Classic Poule Au Pot for me. So juicy so good. I did make roast cheicken with a Budda Hand Burre Blac sauce this weekend that was tasty.

turkey · « **Reply #2 on:** 19 Jan 2010, 04:19 pm »

satfrat · « **Reply #3 on:** 19 Jan 2010, 06:42 pm »

The quickest easiest way I do chicken is to simply bake split chicken breasts in a glass baking dish / coat the breasts with mayonaise and a sprinkling of Chef Paul Prudhomme's Poultry Magic Seasoning Blends. 350 degrees for 45 minutes and you've got some of the moistest flavorable chicken with the least amount of effort. Mayonaise browns nice and keeps the chicken from drying out.

Cheers,
Robin

ctviggen · « **Reply #4 on:** 19 Jan 2010, 07:20 pm »

I prefer to brine chicken in a simple salt brine. Then either roast normally or roast in a stand that also allows beer to be added to the stand. Roasting in a ceramic charcoal cooker is also good.

This is the best fried chicken I've ever had, anywhere:

http://www.foodnetwork.com/recipes/alton-brown/fried-chicken-recipe/index.html

I don't use transfat-laden "oil" though; I typically use peanut oil.

Wayner · « **Reply #5 on:** 19 Jan 2010, 07:41 pm »

I love to do my chicken (skin on/bone in) on the charcoal grill using this stuff:

Chicken with a nice kick, very moist and crispy skin. The only thing that would make it better is bacon.

Wayner

Scott F. · « **Reply #6 on:** 20 Jan 2010, 02:04 am »

If you are doing a grilled breast, I love to take a jar of Italian salad dressing, a few teaspoons of a mesquite rib rub and an 8 oz Michelob beer, mix it all together and let the breasts marinade in it.

When I grille the breasts, I baste with the marinade and also use a few more shakes of the mesquite rub. I always am careful not to over cook the breasts that way they are tender and juicy. Add a slice or two of crisp bacon, a slice of provolone cheese, then put on a toasted bun and you've got one tasty sandwich

satfrat · « **Reply #7 on:** 20 Jan 2010, 02:12 am »

Quote from: Scott F. on 20 Jan 2010, 02:04 am

If you are doing a grilled breast, I love to take a jar of Italian salad dressing, a few teaspoons of a mesquite rib rub and an 8 oz Michelob beer, mix it all together and let the breasts marinade in it.

When I grille the breasts, I baste with the marinade and also use a few more shakes of the mesquite rub. I always am careful not to over cook the breasts that way they are tender and juicy. Add a slice or two of crisp bacon, a slice of provolone cheese, then put on a toasted bun and you've got one tasty sandwich

Hell you might as well throw in a slice of lettuce & tomato and make it a chicken BLT w/cheese.

honesthoff · « **Reply #8 on:** 20 Jan 2010, 02:27 am »

http://www.youtube.com/watch?v=-z5VgGkZdok

Gordon's take on Ballantine. A bit of a pain, but outstanding. Definitely not low-fat or low-cal, but very low-carb.

Rob Babcock · « **Reply #9 on:** 20 Jan 2010, 05:48 am »

There's lots of great ways to prepare chicken, but my favorites are Coq au Vin, Chicken Wellington & plain ol' fried chicken. After that I'd pick Chicken Marsala (basically like you'd do Veal Marsala but with chicken), then probably Chicken Curry or General Tso's Chicken. The fried chicken is great soaked in buttermilk overnight, then double dipped. Mmmm, making me hungry!

BTW, if I get my Sous Vide Supreme with my tax refund I want to try cooking the chicken sous vide, then frying it. IIRC that's how Keller does it at Ad Hoc.

lonewolfny42 · « **Reply #10 on:** 20 Jan 2010, 06:41 am »

Quote

BTW, if I get my Sous Vide Supreme with my tax refund I want to try cooking the chicken sous vide, then frying it. IIRC that's how Keller does it at Ad Hoc.

Had to look that up Rob....Link.....

Rob Babcock · « **Reply #11 on:** 20 Jan 2010, 09:25 am »

Ooop, thanks Wolfy. I shoulda had a linky...

ctviggen · « **Reply #12 on:** 20 Jan 2010, 12:55 pm »

That's an Eades (Protein Power) device. They're the ones that helped bring that to marked. You can read about it here:

http://www.proteinpower.com/drmike/good-eating/sous-vide-supreme/

It's a bit expensive for me, and takes up valuable counter space. However, I'd definitely consider it for the future.

max190 · « **Reply #13 on:** 20 Jan 2010, 03:27 pm »

My beer can chicken... juicy and delicious

turkey · « **Reply #14 on:** 20 Jan 2010, 04:34 pm »

Quote from: ctviggen on 20 Jan 2010, 12:55 pm

That's an Eades (Protein Power) device. They're the ones that helped bring that to marked. You can read about it here:

http://www.proteinpower.com/drmike/good-eating/sous-vide-supreme/

It's a bit expensive for me, and takes up valuable counter space. However, I'd definitely consider it for the future.

Given that people are so worried about chemicals leaching from plastics in contact with their food while cooking, why would anyone be promoting a new method of cooking that involves heating in plastic bags?

ctviggen · « **Reply #15 on:** 20 Jan 2010, 05:00 pm »

I posted to indicate where this case from, not whether there were (or are not) deleterious effects from this.

Personally, I think the link is unproven between plastics and anything. Most of the "link" was done through epidemiological studies, which are open to wide interpretation and are complete crap in most instances. I have not changed my plastic usage one iota because of this information.

vinyl_guy · « **Reply #16 on:** 20 Jan 2010, 05:07 pm »

My favorite way of cooking chicken is to have whole chickens cut in half, clean the insides and sprinkle them with a combination of Spice Islands poultry seasoning and Nature's Seasoning and then smoke them on my cast iron charcoal grill for 3 hours over low heat (200-225). I have several buckets of different hardwood chips soaking in water. I usually use hickory, mesquite and sassafrass and place the soaked chips directly on the coals. I baste them with my home-made bbq sauce the last 30 minutes, 15 on each side. The chicken has great flavor, is moist and tender and falls off the bone.

Laura

satfrat · « **Reply #17 on:** 20 Jan 2010, 05:14 pm »

Quote from: vinyl_lady on 20 Jan 2010, 05:07 pm

My favorite way of cooking chicken is to have whole chickens cut in half, clean the insides and sprinkle them with a combination of Spice Islands poultry seasoning and Nature's Seasoning and then smoke them on my cast iron charcoal grill for 3 hours over low heat (200-225). I have several buckets of different hardwood chips soaking in water. I usually use hickory, mesquite and sassafrass and place the soaked chips directly on the coals. I baste them with my home-made bbq sauce the last 30 minutes, 15 on each side. The chicken has great flavor, is moist and tender and falls off the bone.

Laura

Just considering the work that you put into cooking chicken Laura, let me 2nd that

. Sounds simply delicious .

Cheers,
Robin

rollo · « **Reply #18 on:** 20 Jan 2010, 05:23 pm »

For whole Chickens. Its brineing for 14 hours in water, salt and thyme. Dry thoroughly, stuff cavity with one head garlic halved,one lemon cut in half and a small onion. and place on rack over baking sheet.
Then bake at 300 for 3 1/2 hours. Fall off the bone moist and flavorfull.

charles

vinyl_guy · « **Reply #19 on:** 20 Jan 2010, 05:26 pm »

Quote from: satfrat on 20 Jan 2010, 05:14 pm

Just considering the work that you put into cooking chicken Laura, let me 2nd that . Sounds simply delicious .

Cheers,
Robin

Thanks Robin. It is delicious if I do say so myself.

I pour extra sauce on my plate and drench the chicken in it as I eat it. Yum.