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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.