Smoked and Roasted Chicken
dcarch7 d c f l a s h 7 @ y a h o o . c o m
2 months ago
Didn't get a chance to post this. A roasted and smoked chicken for Thanksgiving.
The chicken was a "Buddhism Exemption" chicken. Smoked in the rotisserie. It was stuffed with chestnut stuffing, and served with cranberry / raspberry sauce.
dcarch
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Pix of Our Smoked Chicken
Comments (19)I smoke salt. I live by the ocean and we have a party once a year and make salt. A couple of wading pools, fill with ocean water and leave covered loosely until the salt blooms and the water evaporates, dry it. That takes a while. All summer if we put too much seawater into the pools. Then I smoke some of it and give it out to friends and stuff. They love it but I don't really. But I do smoke cheese, cheddar mostly. Those of you that can things could modify this method: Lightly smoke some salmon and then place in canning jars, add 1 tablespoon of home made salsa and one thumbnail sized paring of hot pepper (I use habenero) and can the salmon as usual. Makes wonderful antipasto, subbing the hot smoky salmon for tuna. You haven't had all the types of baked beans until you have had baked beans done in the smoker. What else...mac and cheese is real good out of the smoker. Smoked veggie salads are good, grill them and finish in the smoker with mild wood. If you have access to semi cured sausages you can hang them to dry further and then finish them off with more smoke. Takes a commercial soppresetta (sp?) and makes it great. I'll quit for a while, lol. Don't want to appear to be turning this into a smoker forum....See MoreRoasting Pan Chicken?
Comments (23)And here is Barbara Kafka's high heat method, from her great cookbook "Roasting": Simplest Roast Chicken 5- to 6-pound chicken, wing tips removed Freshly ground black pepper, to taste Kosher salt, to taste I lemon, halved 4 whole garlic cloves 4 tablespoons unsalted butter (optional) 1 cup liquid for deglazing (optional) : chicken stock, fruit juice, wine, or water Place rack on second level from bottom of oven. Heat oven to 500°F. Remove the fat from the tail and crop end of the chicken. Freeze the neck and giblets for chicken stock. Reserve chicken livers for another use. Stuff the cavity of the chicken with the lemon, garlic, and butter, if using. Season the cavity and skin with salt and pepper. Place the chicken in a 12 x 8 x 1 1/2-inch roasting pan breast side up. Put in the oven legs first and roast 50 to 60 minutes, or until the juices run clear. After the first 10 minutes, move the chicken with a wooden spatula to keep it from sticking. (Figure it will take a total of about 10 minutes per pound.) Remove the chicken to a platter by placing a large wooden spoon into the tail end and balancing the chicken with a kitchen spoon pressed against the crop end. As you lift the chicken, tilt it over the roasting pan so that all the juices run out and into the pan. To make a sauce, pour off or spoon out excess fat from the roasting pan and put the roasting pan on top of the stove. Add the stock or other liquid and bring the contents of the pan to a boil, while scraping the bottom vigorously with a wooden spoon. Let reduce by half. Serve the sauce over the chicken or, for crisp skin, in a sauce boat. If there is no lemon, garlic, or butter on hand, roast the chicken without them. Or play. Use peeled shallots or a small onion, quartered. Add some leaves from the top of a bunch of celery, a couple of sage leaves, or a Bay leaf. Try a few juice orange or blood orange wedges. Vary the deglazing liquid to change the flavor of the gravy or to match what's in the bird. Basic Chicken Stock-or canned-is the starting point, but use part wine-whatever is left over, red or white-or a little vermouth. Make one third of the liquid orange juice if oranges are in the bird. This is not astrophysics. Have fun....See MoreRECIPE: Roasted Sticky Chicken
Comments (35)We have been making this recipe for years...got the original recipe right here on this forum...we ended up re naming it "Five Hour Chicken". My kids would come home from school and smell the aroma and say "Yipee Five Hour Chicken!" They now have moved into places of their own and make it themselves....we all triple the rub recipe and keep a jar on hand at all times...the rub works great on my BBQ Pork rib recipe as well!! Both are family favourites!!...See Morebaked chicken vs roasted chicken
Comments (10)As far as meat is concerned, I think the popular use of the two terms is the same, whether that's accurate or not. The temperature doesn't matter. The way to avoid dry meat, no matter what kind, is to use good quality meat and avoid overcooking it. Times you find listed are only an approximation, it's the internal temperature in the deepest part that matters. For chicken, about 155-160 is the right point for breasts and then let the pieces rest 5-10 minutes. Another approach that can be used for chicken is to brine it though the final target internal temperature is the same. I won't go into the details, the method is easily found. I buy skin on, bone in air cooled breasts and bake/roast them at about 375 deg. With no more preparation than a light rub of olive oil and a little salt and pepper, the skin comes out brown and crisp by the time the right internal temperature is reached. They're always moist and tasty....See Moredcarch7 d c f l a s h 7 @ y a h o o . c o m
2 months ago
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