Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Do Your Best Chicken?

How do you like to cook up a chicken? There are many good ways, talk about what you like?

Hard to beat beer can chicken.

Salt, pepper, a bit of olive oil and garlic under the skin, put it on a rack in a roasting pan, potatoes and carrots underneath, then let the skin get crispy and the fat render as the potatoes cook.

Cornell method:
https://whatscookingamerica.net/Poultry/CornellChickenBarbecue.htm
http://www.atlasobscura.com/articles/cornell-chicken-barbecue-sauce-upstate

Cornell Chicken Barbecue Sauce

1 cup cooking oil
1 pint cider vinegar
3 tablespoons salt*
1 tablespoon poultry seasoning
1/2 teaspoon pepper
1 egg
Beat the egg, then add the oil and beat again. Add other ingredients and stir. The recipe can be varied to suit individual tastes. Leftover sauce can be stored in a glass jar in a refrigerator for several weeks.
(Adapted from Cornell Cooperative Extension Information Bulletin 862.)

* Adjust the quantity or eliminate salt to meet individual health needs and taste. Barbecued chicken basted frequently during cooking will be saltier than chicken that has been lightly basted.

To Grill the Broilers:

Place the broiler halves over the fire after the flame is gone. Turn the halves every five to ten minutes, depending on the heat from the fire. Use turners or a long handled fork. The chicken should be basted with a fiber brush at each turning. The basting should be light at first and heavy near the end of the cooking period.

Test the chicken to see whether it is done by pulling the wing away from the body and using a meat thermometer. If the meat in this area splits easily and the meat thermometer reads at least 165°F in the breast and thigh, the chicken is done.

Unless we but skinless, boneless, chicken breasts for something in particular, we cook our home-raised broilers.

Typically I cut into pieces and grill, or if the weather is terrible, I'll bake the chicken.

In the winter I'll add the variability of putting a whole bird in the crackpot.

chicken and dumplings.

I was at Walmart a few weeks back, and the wife had asked me to pick up some chicken thighs. Every part of a chicken they had except whole fryers, was skinless. Fresh (frozen and thawed I think) and frozen parts, it was all skinless. Now me, if I was going to make chicken and dumplings
or mostly any thing else, I want the skin on. I wonder what they do with all the chicken skins. miles

Miles, chicken necks seem about as scarce as hen's teeth, I did find a neck in the last whole bird I bought, but they are rarely in the birds.

Miles, if we debone and skin chicken, I throw the bones and skin in a pot with just enough water and cook it.
Strain. And it makes good gravy, or add some to store bougte stock to pump it up a bit.

I am getting tired of the meat choices in the grocery stores.
They are going the WalMart way.
"You will buy, what we want to sell."

Just try buying a beef tongue, or brains anymore.
Everything is boxed boneless meat. Hell, they do
giveaway sales on bonless porkloin, but you have
to pay premium for a bone in loin.

even in my small North Florida town, there are markets that sell 'real meat'. The only thing I have difficulty in finding is real beef suet. Other than that, I can pick up any part, cut or style at Ward's Market

I did see beef tongue somewhere in the last month, but can't remember where. I think I might have been in Little Rock, but can't say for sure. I think they had oxtail too. miles

Beef tongue runs about $40.00 each here.

On the grill with a dry rub.

I have two good sized grocery stores within 3 miles, almost have to pass one to go anywhere.
Nearest real butcher shop is 30 miles. Not many left that walk an animal in the back door, and
sell meat in the front. Most custom butchering is being done by people with small, maybe legal,
shops that don't retail.

Funny how the world changes, poor folk used to buy at the butchers or raise their own.
Now the grocer is much cheaper than the butcher, and if you are not born into farming,
you better be well off if you want to buy in.

My rendition of cacciatore.

We generally don't eat the backs from our whole chickens. Regardless of cooking method, they are saved and then filled in a stock pot and simmered for hours. Usually with some carrots and bits of celery that are otherwise not very usable.

That was a favorite as a kid as Mom made awesome cacciatore.

Gumbo

Never had cacciatore so I just looked up a few recipes.
It sounds pretty good so I'll give it a go as soon as I can round up the bits and pieces.

What do you serve it with.

ok, but thanks for not saying "Chicken Tetrazzini".

Spatchcock chicken!!

Once I figure out how to post pics I'll be back!!

We always had spaghetti with it.

Haven't had beef tongue in a while but now I'm craving it. Deer tongue is free.




This one is fussy, but it's my favorite way to do chicken when I have the time and want to be fancy. It's a traditional french recipe I got somewhere. Tarragon and chicken is an all time classic.

Tarragon chicken


1 Chicken, cut up
1/4 cup vegetable oil
salt, pepper

a small onion chopped
3-5 cloves garlic
1 cp white wine or vermouth
3+ cps chicken stock
½+ cup chopped fresh tarragon leaves
2 tbl flour + flour to dredge the chicken
2 tbl butter

Salt and pepper on the chicken, dredge it in flour, brown the chunks in hot oil.
Take out the chicken and reduce heat on the pan, fry up the onions and garlic with salt and pepper.
Turn up the heat, add wine/vermouth, deglaze.
Chicken pieces go back in the pan. Add all but about 1/3 cup of the stock, add the tarragon, bring to a simmer, cover and cook until done about 25-30 minutes
In a bowl, mix the rest of the stock and flour, pour it in the pan, add the butter, and thicken.
Put sauce and chicken in a shallow bowl or platter and serve.

(Note: any chicken recipe works with squirrel though you might have treat the squirrel like an old rooster and give it more time and heat.)

Since we have drifted off onto tongue, how do you do those?

Are you seriously asking a chick what she does with her tongue?
Oh my!


Of. Course I'm assuming female by the name.

Than again poster named 'Maggie' is not a chick.

Rice, white, and a proper green salad with non-virgin olive oil, red wine vinegar, salt and pepper.

That's as pphhkkuuedd up as tuna casserole.

Grilled thighs or fried wings are my favorite. Legs and thighs battered and fried are up there to.

A whole roasted bird is pretty killer any way you do it. Far better than just a grilled breast. Could care less if I never eat a regular chicken breast again.

I grilled twenty pounds tonight. Yellow chicken seasoning over a mix of Kingsford and oak.

Funny, rice was my first thought but I was afraid to mention it since pasta is the go-to for Italian dishes.
I'll probably try them both.

Our favorite chicken is the thighs. Bone in and skin on.

I grill them on the Barbie after marinating them over night it DeMetrie's Bloody Mary seasoning mix.

Best chicken EVER ! (in our opinion)

Virgil B.

That do sound good.

I think some good eats come out of Ed's house.




Travis

YUP that's it and she looks great! Thanks for posting.

Let me tell you guys a great chicken recipe...

Boil a chicken. Let it cool. Remove from stock. Shred it.

Add stock to taste and add this (don't laugh):

https://www.mccormick.com/spices-and-flavors/recipe-mixes/mexican/chicken-taco-seasoning-mix

Make it the consistency you most prefer. Dry or dripping, it's all good. (That's what she said) Corn works great, so does flour. I like red, yellow, and green bell peppers cut up to go with it but you can taco them up any way you like.




Travis

That actually sounds good.
Who cares if your spices come out of a bottle or premixed in a foil package.

Best way to have a chicken? Fried, by grandma. She has passed so thats not in the cards anymore. I like to brine a whole chicken overnight (actually 6 or 7 at a time) and put on the smoker. Hard to beat.

Chicken gumbo and fried chicken are my favorites, but this is our weekly quick and easy recipe for the house. We eat it a lot and the kids like it.

$10 Wal-Mart 5lb bag of frozen chicken breasts, thawed, trimmed, and sliced butter-fly style into half-thickness fillets. (They are thick when whole)
Coat with a bit of olive oil, then Cavendar's greek seasoning and lemon-pepper-salt (or the Mrs. Dash salt-free variety) on both sides, then a few tablespoons of lemon juice.
Let it sit for maybe 15 minutes if you have time, and then grill on medium low.
When you bring it in, put another tablespoon or so of lemon over the top of the chicken breasts and slice them up.

This is fast to prepare and goes with a lot of things. A big spinach/tomato/cucumber/bell pepper salad is our most common side, along with some sort of fruit.

Beer can chicken on the indirect side of a charcoal grill. Rubbed with olive oil and a dry rub. Water soaked apple or cherry wood chunks on the coals. I put an aluminum foil pan full of water above the coals and one below the chicken. The chicken is on the chimney side of the grill so the smoke gets drawn through it on its way out.

Best chicken I've ever had.

I've had genuine Mexicans beg me for the recipe.

I don't. Some do.




Dave

This chit's good on Chicken.

https://www.mccormick.com/lawrys/flavors/spice-blends/fire-roasted-chile-and-garlic

You're lucky. I don't even know any fake Messicans!

They're a thing. We call them coconuts.




Dave

nothing beats drilled chicken with sat and dry pepper and some lemon with some fries.

My grandpa Paul's grilled chicken was basted with melted butter and lemon juice.

Lately my favorite seasoning for chicken has been pretty heavy with turmeric.

A splash of oil, S&P, maybe some garlic, and a good bit of turmeric. Let it marinade for a bit. At least a few hours.

The Goya Mexican seasonings are pretty good as well.

Hell, it's pretty hard to fug up chicken.

Unless it is over/under cooked.

We don't eat much chicken. About the only way we do is cooked whole on the charcoal grill. We cut some slits in the muscles and insert slivers of garlic. Inject some wickers in the muscles then tie the wings tight against the body and tie the drumsticks against the body. It should look like the same position it comes in the plastic wrap. build a small fire on one end of the grill throw a couple of apple sticks on and put the chicken on the opposite end breast side up. Leave for about an hour and a half. Adding apple wood and charcoal as needed. Then flip the chicken breast side down for another hour and a half. Cooking the last half breast down keeps the breast meat juicy

Mexican meat market (carniceria) but the price of beef tongue has really gone up recently. Last one I bought about 3 months ago was a shock, picked one out and then saw the per lb price. That tongue wound up costing $35 - $7/lb. Can buy steak for less on sale. Unless price comes down will take tongue off the menu.

Well I finally got around to trying my hand at Chicken Cacciatore tonight.
I used a big ol pack of Tyson legs that looked more like Turkey legs than Chicken.
My first attempt and it turned out fantastic. Tasty, juicy, fall off the bone tenderlicious!
Served it on rice left over from a pot of Gumbo. I'll try Spaghetti too but I think the rice will win the day.
Now that the weathers cooling enough that I don't mind using the oven this will definately go into the rotation.
I'm sure glad EdM brought it to my attention. Thanks Ed.

Oh yea......I used this recipe.....

http://www.seriouseats.com/recipes/2016/10/chicken-cacciatore-mushrooms-recipe.html

Boy some great recipes

First brine 12 hours then

I like to spatcock and marinate in jerked chicken recipe

There are many and grill and serve with rice and pears and Big salad

Getting hungry just thinking about it.

For those that haven't had it, it's hard to describe. Moist and tender with some char and twang from the vinegar. In Upstate NY, you can drive thru a sleepy town during the summertime and smell the chicken getting grilled by the dozens. Schools, churches, and fire departments do it for fundraisers. They use open grill pits that let the fat drippings flare, and no chance of steaming the meat. Chicken gets mopped with marinade after each flip/turn.

I've been doing tenders and breasts lately, but cut back on the vinegar somewhat. They get devoured by adults and kids. Broiler halves are the best, but take longer to grill and need more attention.

Chicken breasts in a crockpot layered with swiss cheese, seasoned bread crumbs and a can of cream of mushroom/chicken/celery soup. It makes a really thick gravy almost like Chicken Cordon Bleu without the ham. We never had a name for it so my wife called it 'Crockpot Chicken'. My daughter as a youngster assumed we were calling it 'Bock Bock Chicken' (like the sound they make I guess) and still calls it that today.

am so hungry

[img]http://ibb.co/kJ08fb[/img]

Roasted Chicken,

Oven baked chicken with gravy made out of the drippings, milk and flour.

I like the way you think.

Spachcock a whole bird, rub both sides with plenty of olive oil. Liberally salt and pepper, crushed garlic and thyme sprigs under the skin. Loaf of sourdough bread cut in half, pulp sides up, chicken right on top of the bread, all on a big cast iron skillet. Whole thing goes into a 500*F oven for about 30-45 min. Pull the chicken off to rest and put the chicken soaked bread back under the broiler to crisp them up a bit. Cut them into croutons, slice the chicken, toss some arugula with some champagne vinaigrette, mix it all together, and devour it.

That's if the croutons even make it onto the salad, seeing as I typically eat half of them off of the cutting board!

interesting