Category: Chicken

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Gluten Free Fried Chicken Breading
Author:
Cuisine: Soul Food
Recipe type: Main
Serves: 8 pieces
Prep time: 
Total time: 
Ingredients
  • ½ cup Masa ( I use the tamale formula)
  • ¾ cup rice flour
  • 1.5 cup Bobs Red Meal Blue one to one GF Flour
  • 2 tsp kosher salt
  • ½ tsp paprika
  • ¼ garlic powder
  • 1 tsp black pepper
Instructions
  1. Mix all ingredients

 


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Gochujang Chicken Skewers
This chicken will not the socks off your next dinner party.
Author:
Cuisine: BBQ
Recipe type: Main
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • ½ cup light brown sugar
  • ½ cup rice vinegar
  • ⅓ cup gochujang
  • ¼ cup fish sauce
  • 1 healthy squirt Sriracha
  • 2 teaspoons ginger grated
  • 2 garlic cloves pressed
  • 1.5- 2 pounds chicken thighs
Instructions
  1. Mix brown sugar, vinegar, chili paste, fish sauce, Sriracha, garlic, and ginger in a large mixing bowl
  2. Add chicken and toss in the marinade
  3. Marinade for up to 24 hours
  4. Prepare grill and setup for medium-high heat
  5. Drain marinade off chicken best as possible and put in a saucier pan to reduce
  6. Bring marinade to a heavy simmer and reduce until thick approximately 8 minutes
  7. Meanwhile put chicken on skewers
  8. Grill skewers until chicken is browned on all sides and cooked through, 2 to 3 minutes per side
  9. Brush with reduced sauce and ENJOY!


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Spatchcocking

A few years back, I started cooking poultry by taking out the back bone.  This process is called spatchcocking. Although vulgar sounding this process is highly effective and functional.  It makes your bird cook drastically faster.  It lays flat while brining and cooking so you can keep your space in your refrigerator(more cold white wine to keep your in laws content) and cooking other things in your oven as your turkey will not take up the whole oven.   You can cook a turkey in as little as 1 hour 20 minutes.

I know I can hear you now ”My Grandmother did not do it that way!”.  Well Lord knows your Grandma was not eating Lean Cuisine either. Change is okay.  Others might boast that they cannot stuff their turkey if it lays flat.  Well if you have not heard by now stuffing your bird is begging  to  get your whole family sick as the stuffing rarely gets to temp(165 degrees)  before your outside of your bird is black.

 

You can achieve this technique in a few short steps:

 

  1. Find yourself a good pair of kitchen scissors or poultry shears.  Cut as close to the back bone as possible on both sides of thebackbone.  Save the backbone as you can make stock for your gravy. (Please tell me you did not buy gravy in a pouch)

  2. Open up the bird flat and press done on t

  3. he sternum of the bird as like you were giving CPR and press until  it lays pretty flat.  You will hear a crack or two.

  4. Tuck the wings under the bird.

  5. You can go ahead and brine your bird now yet many turkeys you buy at the store are already in a 10-20%  solution already.  More brining might affect how crispy you can get your skin.

 

 


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This is the best chicken you can put in your mouth outside of perfect skillet fried chicken.  DSCN1265[1]
(Adapted from America’s Test Kitchen)
INGREDIENTS
  • 3tablespoons veg oil
  • 1/4cup lightly packed fresh mint leaves
  • 2tablespoons kosher salt
  • 6medium garlic cloves, peeled and roughly chopped
  • 1tablespoon ground black pepper
  • 1tablespoon ground cumin
  • 1tablespoon sugar
  • 2teaspoons smoked paprika
  • 1tablespoon Montreal Steak seasoning(I like the Weber)
  • 2teaspoons dried oregano and I use some fresh too
  • 2teaspoons finely grated zest and 1/4 cup juice from 2 limes
  • Couple healthy squirts of Sriracha
  • 1(3 1/2-to 4-pound) whole chicken

Put all ingredients but chicken in a blender and make a paste.  Rub 1/2 under skin of the chicken and 1/2 outside.  Put chicken in 1 gallon zip top bag and refrigerate for at least 24 hours.

I roasted the chicken on my rotisserie for 1.5 hours at 350° until thigh read 160° on my gas grill.  Increase the temp towards to end to insure you have beautiful golden brown fat rendered skin.


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This is the best chicken you can put in your mouth outside of perfect skillet fried chicken.  DSCN1265[1]
(Adapted from America’s Test Kitchen)
INGREDIENTS
  • 3tablespoons veg oil
  • 1/4cup lightly packed fresh mint leaves
  • 2tablespoons kosher salt
  • 6medium garlic cloves, peeled and roughly chopped
  • 1tablespoon ground black pepper
  • 1tablespoon ground cumin
  • 1tablespoon sugar
  • 2teaspoons smoked paprika
  • 1tablespoon Montreal Steak seasoning(I like the Weber)
  • 2teaspoons dried oregano and I use some fresh too
  • 2teaspoons finely grated zest and 1/4 cup juice from 2 limes
  • Couple healthy squirts of Sriracha
  • 1(3 1/2-to 4-pound) whole chicken

Put all ingredients but chicken in a blender and make a paste.  Rub 1/2 under skin of the chicken and 1/2 outside.  Put chicken in 1 gallon zip top bag and refrigerate for at least 24 hours.

I roasted the chicken on my rotisserie for 1.5 hours at 350° until thigh read 160° on my gas grill.  Increase the temp towards to end to insure you have beautiful golden brown fat rendered skin.

 

 


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