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Found 3 results

  1. What is the best fast food chicken? KFC? Cane's? Chick-fil-a? Popeye's? Bojangles? Zaxby's? Church's? Some other place I've never heard of? I've had KFC. Uh, it's food. I have never had Cane's, Bojangles, Popeye's, or Zaxby's. I had Church's once a long time ago. It was fine, I guess. Nothing special. I have had Chick-fil-a a few times. Again, it's ok, nothing special. So let's hear what your #1 fast food chicken place is and why (none of this "you just gotta try it" BS).
  2. This is a cold weather favorite around here. It takes a little extra time, but it is so worth it, this is adapted from Thomas Keller's Bouchon Chicken. He uses a quick brine of six hours, I prefer the overnight method, as used in BBQ 25 by Adam Percey Lang, but I use TK's cooking style (high heat, in a pan). Anyway, it is hard to mess this up, and it will be the best chicken you've ever had. This takes a couple of days but your patience will be rewarded. This works out to: Start on Friday night, eat Sunday... Tools required: Stock Pot Oven safe fry pan (ie All-Clad style pan, anything that can go from the cook top to the oven) Small pan with roast rack, or cookie tray with cooling rack, just make sure it will fit in your fridge. Instant read thermometer, or preferably a leave in probe style that has a lead to for monitoring outside the oven ($20 at Bed Bath, and worth every penny), and can be exposed to 450F Butcher twine (not 100% needed but helps cook evenly) Protein: 1 whole chicken, around 2-2.5 pounds For the Brine: 1/4 cup kosher salt 1 Tbsp freshly ground black pepper (fine grind if possible) 10 cloves of garlic, smashed, you dont need to peel them, but it helps to keep the paper off the chicken later, and make sure the garlic is split open, this lets the oils out to flavor your chicken 2 Tbsp fresh thyme 2 Tbsp fresh rosemary 2 Tbsp fresh oregano 2 Tbsp canola oil 1/8 cup brown sugar (optional) Water to cover NOTE: The above amounts outside of the salt, can be adjusted or omitted. I normally forget to put in oregano, and I have used dried herbs as well, you just need to use a little more, you can use normal sugar, honey, or add a few lemons. Mess around with things like onions, dill, bay leaves etc., whatever your favorite herbs and spices are, and of course they must pair well with chicken. Method: I use a stock pot (narrow and tall) you need to use as little water as possible. Put all the ingredients in, with a cup or so of water. Bring to a boil, make sure all the salt and sugar is dissolved, and kill the heat, this also helps "open up" the rest of the herbs etc.. You can either put this is the chill chest, or toss in some ice, either way DO NOT put the chicken in until the brine is cold, preferably under 40F. Once the brine is cool, grab your chicken, wash under cold water, make sure the cavity is clean, and any necks/gizzards etc are removed. Put the chicken in the pot, breast side down, add just enough water to cover by about an inch. Make sure it's not floating, put a bowl or something heavy to hold it down, if needed. Place in the the fridge for 12-18 hours. If you have the very large zip-top bags you can pour the cold brine into that, add the chicken and enough water to cover (less than using the pot) and remove the excess air. Once the time is up, pull the chicken out, wash under cold water, make sure to remove any pieces of herbs, let sit a few minutes, then wash again. You are trying to remove any excess salt at this point. Pat the chicken dry with paper towels. Place on the roasting rack and return to the chill chest. This will help dry the skin, and will help produce a dark brown and crispy skin. Leave in there for at least 6 hours, I normally do mine overnight. The skin might change color a little this is OK, don't go to much past 24 hours, the chicken can pick up favors from other food in the refrigerator. A few hours before you want to eat, pull the chicken for the refrigerator. Take the butcher twine and truss the chicken. Don't know how to do that watch this: If you choose not to truss, make sure you tuck the wings under the body of the chicken, this will keep them from burning. Let the chicken temper (come to room temp), you wont get sick by doing this, and the chicken will cook more evenly. This takes at least 30 minutes but an hour or two is best, dont be stupid and let it sit for six hours. Preheat oven to 450F Salt/pepper the chicken inside and out. If you have a leave in probe thermometer, insert this now, between the breast and thigh were the meat is the thickest, insure you are not touching bone. Heat your pan on high heat. Once its hot add a tablespoon or two of canola oil, then place the chicken in the pan. You should hear a sizzle sound. The hot pan and oil will prevent the bird from sticking to the pan and will help crisp up the bottom side skin. Put in the oven immediately. Roast 40 minutes, it might smoke a little (or a lot), dont worry it's fine, turn on the vent, or open a window, your oven might need a clean cycle when done. If it is browning to quickly, put some foil on the breast. Don't smash it down this will capture the steam and make for a less crisp skin, just gently set on top. If you have the leave in style probe, set the alarm for 155F, and roast until you reach it, if not, check at 40 minutes, you want 155-160, if it is not there, put back in and check in 5 minutes, if you are within a few degrees, check in a minute or two, the oven is super hot, it will go fast. Once 155 is reached, and the juices run clear remove from the oven, use any juice to baste the chicken for a minute or so. Remove from the pan, place on a cutting board, cut off the twine. LET REST UNCOVERED FOR 15 MINUTES!!!! This is very important, the juices need to reabsorb, and this takes a little time. Skipping this step will make for a very dry chicken, and all your work is down the drain. Don't worry it will be plenty hot... IN 15 MINUTES.... Set a timer, have a drink, have sex, do anything to keep yourself from cutting into that bird... Take a very sharp knife (you do sharpen your knives weekly right?), and carve the chicken. Don't know how, watch this: Make sure to get the tail and "oysters" these are for the cook, and are more than likely the best part. Don't worry to much about carving it. You will start, but will end up pulling the thing apart with your hands and eating it then and there, yes it really is that good. If you happen to carve and actually serve this, place on a warm plate, and serve with a green salad (the chicken is rich and the light salad offsets it), and some mustard, I use either Creole or Dijon... Enjoy!! NOTE: Be very careful, most people do not use their ovens at temps over 350, it should go without saying but the pan, oven door, etc will be incredibly hot. The chicken fat can severely burn you, and it doesn't take much. Make sure you use proper hot pads or oven proof gloves when removing the pan from the oven. If the handle starts burning your hand while your trying to move it, or you drop it because of the burning, you're in for a world of pain, and a trip to the hospital... EDIT: I've changed the chicken weight to 2-2.5, from 3-3.5 pounds. These are a little harder to find but worth it, they are the perfect size for two people. Also I have a different brine. This is a quick brine, it is very aggressive and only requires six hours (NO MORE). I brine, pull, wash, then put the the ice chest to air dry as above. The skin gets super crispy and dark, it is truly amazing. Updated Brine: 1 Gallon water 1 Cup kosher slat 1/2 Cup plus 2 tablespoons honey 12 bay leaves 1/2 cup garlic cloves skins left on, smashed 2 tablespoons black peppercorns 3 Large rosemary sprigs 1 Large bunch Thyme 1 Large bunch Italian parsley sprigs Grated zest and juice of 2 large lemons Put all of this in a pot, with half the water, bring to a boil, siring to dissolve the salt and honey. Boil for one minute, kill the heat, add remaining water and let cool, until 40F or below is reached, or let sit in the refrigerator over night. This is enough brine for two chickens. Brine for six hours and follow roasting method above. I made two of these the other day. They will smoke when they are roasting, A LOT, be ready for it. They get amazingly dark, the skin is otherworldly. Four of us literally stood around my counter stuffing ourselves, the chicken never made it to the table.
  3. Fun on the grill. This is not for your kids though, everyone has a different definition of "hot", I find this a great balance of heat, not to bad at first but really builds up as you go. Also has a great balance of sweet-heat, and sweet-salty. It calls for a tiny amount of Maggi seasoning, I can't justify buying something I will use 6-7 times a year, and only a small amount, so a good stand in is 1/2 Worchester-1/2 Soy Sauce. Some notes at the end as well. ingredients 1 4-pound chicken, cut into 8 pieces 1 medium red onion, chopped 12 garlic cloves 10 Scotch bonnet or 15 small habanero chiles, stemmed, seeded 8 scallions (white and pale-green parts only), chopped 1 3-inch piece peeled ginger, sliced 2 tablespoons chopped fresh thyme 1 1/2 tablespoons ground cinnamon 1 1/2 tablespoons whole allspice 1 tablespoon kosher salt 1 tablespoon powdered adobo seasoning 1/2 teaspoon Maggi Liquid Seasoning Ingredient Info: Scotch bonnet and habanero chiles are available at some supermarkets and at Latin markets. Look for powdered adobo seasoning at Latin markets. Preparation Pierce chicken all over with tip of a small knife; transfer to a large bowl. Purée remaining ingredients and 1/4 cup water in a blender until smooth. Reserve 1 cup for dipping sauce, if desired. Pour remaining marinade over chicken; massage into chicken. (To protect your hands from the chiles' heat, wear latex gloves.) Cover; chill for at least 1 day and up to 2 days. Let chicken sit at room temperature for 1 hour before cooking. Build a medium-low fire in a charcoal grill, or heat a gas grill to medium. Place chicken on grill, skin side up. Cook covered, turning often, until skin is crisp and lightly charred and an instant-read thermometer inserted into the thickest parts of chicken registers 160° (breasts) or 165° (thighs), 30–45 minutes. Transfer to a platter and tent loosely with foil; let stand for 10 minutes. Serve with reserved dipping sauce, if desired. Some of my notes. WEAR GLOVES! Not only while you are handling the peppers and working the marinade into the chicken, but also if you choose to handle the chicken as it goes on the grill, those peppers will bite. I think this has to be done over a charcoal fire, natural lump charcoal if you have it, the smoke the lump makes when the lid is on provides the perfect kiss of smoke. Also, save yourself a couple of bucks (or afford a better chicken), buy a whole chicken and break it down into the eight pieces yourself. Alton brown has a good video, that ends up with boneless breasts, he tosses the wings (freeze to make stock with the carcass, but that's another show ), for this I still use the wings. The fun starts around 3:45... http://www.youtube.com/watch?v=Dbc1aW5C1W0
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