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KENT'S FAMOUS ROOT BEER CHICKEN
Submitted by Kell Phelps, National Barbecue News
  • 6-8 chicken leg quarters
  • 2 liter bottle root beer
  • 5 cloves garlic, minced
  • 1 small onion, chopped
  • Dash salt & pepper
  • 1 Tbsp. brown sugar

Place the chicken quarters in a pan or bowl large enough to hold them. Pour root beer over chicken. (I usually use about 3/4 of the bottle.) Add garlic and onion; cover with cling wrap. Place in the fridge overnight, and place on the smoker the next day (reserve the marinade). (You can also use a grill with high, direct heat.) As you are smoking the chicken, pour the root beer marinade in a saucepan. Add a dash of salt and pepper and add 1 tablespoon brown sugar. Boil it down for about 30 minutes and use as a baste on the chicken.
 



CLASSIC DRUNK CHICKEN
  • One 3 1/2 - 4 pound whole chicken
  • 1/2 of 12 oz. can of beer
  • BBQ Rib Rub
  • Finely chopped garlic
  • Olive oil
  • Beer can holder (recommended)
Pre-heat grill to 300°. Wash chicken inside and out, pat dry with paper towel, add a tablespoon of garlic and another of rub in the can, and place the can in the holder. Coat chicken lightly with oil, rub on an even coating of spices and put cavity of chicken down over the beer can and press down firmly. Put the chicken on the grill and balance evenly, cook at 300º for two hours or until chicken is done. Use a meat thermometer — DON'T GUESS! Temperature must be at least 180°in breast and thigh. When done, remove from grill, cover with foil, and let sit for 15 minutes. Serve with light bread, potato salad, and sweet iced tea.

Drunk Chicken Gravy:
  • 6 oz. beer
  • One tablespoon chopped garlic
  • One tablespoon spice used above
Combine ingredients in sauce pan, reduce heat and cook until sauce thickens. Season to taste. Use for dipping sauce, or make lots and use for basting the chicken. Works for any recipe — use same spices used in your recipe. If cooking multiple chickens, make sure they all weigh the same, so the cooking times will be the same.

You can substitute vegetable oil for olive oil, and use any spice you like. Also, most any liquid will work in the can, even water. Try some of these:
- Lemon pepper and white wine
- Rosemary, sage and apple juice
- Pineapple marinade and beer
- Mesquite rub and beer

If cooking in the oven, use a drip pan with about 1 inch of water in the pan. This keeps the grease from popping, and keeps the oven clean. And, since there is no smoke, the spices used on the bird really come through!



HONEY-FRIED CHEICKEN
  • 1 (3 to 3-1/2 lb.) chicken
  • 1/2 cup honey
  • 2 tablespoons fruit vinegar
  • 1/2 cup flour
  • 2 tablespoons whole wheat flour
  • 2 teaspoons cayenne powder
  • 2 eggs
  • 1/4 cup buttermilk
  • 1 c. vegetable oil
  • Salt and freshly ground pepper
Cut chicken into six serving pieces, reserving the backbone, neck and wings for stock. Stir the honey and vinegar together and pour over the chicken. Marinate at least two hours, stirring occasionally. In a bowl, combine flours and cayenne; set aside. In another bowl, whisk together the eggs and buttermilk. In a large skillet, heat the oil over medium-high heat to 300ºF, cook at a low temperature to keep the honey from caramelizing too quickly and burning.Remove the chicken from the marinade and drain on paper towels. Dip the chicken in egg mixture, season with salt and pepper, and dredge in the flour mixture, coating thoroughly. Strain the marinade and reserve one tablespoon for the sauce. Gently drop the dark meat into the pan for five to six minutes on the first side until browned. Turn, add the white meat and continue cooking, adjusting the heat so the chicken browns evenly on both sides and is tender when pierced with a fork, 15 to 18 minutes for dark meat, and 10 to 12 minutes for white meat. Serve hot with vegetables and bread.



TURDUCHEN
  • 1 Turduchen
  • 2 to 3 tbsp. Cajun seasoning
  • 3 tbsp. olive oil
  • Apple wood chips
Allow two days for the Turduchen to defrost in the refrigerator. Soak the wood chips in water for 30 minutes, drain. Lightly coat the Turduchen with olive oil and season with Cajun seasoning. Pre-heat the grill to 350° F. Using a large roasting pan, roast the Turduchen, tented with aluminum foil, for five hours with the cover down, replenishing the apple wood as needed throughout the cooking process and siphoning the juices from the pan. After five hours, remove the foil and continue roasting the Turduchen for another hour, again with the cover down.


The internal temperature of the Turduchen should be 180° F in the thigh and 170° F in the breast when completely cooked. The stuffing should be at least 165° F. (If the stuffing didn't reach the recommended temperature when the Turduchen is ready, remove the stuffing from the Turduchen and reheat the stuffing, covered, in a preheated 350° F oven.

Remove the Turduchen from the roasting pan using heavy-duty turkey lifters and transfer it to a carving platter. Tent with aluminum foil and allow the Turduchen to rest 30 to 45 minutes before carving. Carve the Turduchen lengthwise into two halves and then slice it across the body so each slice has the three meats and stuffing. Leftovers may be frozen for up to three months.
 



CHICKEN CASSEROLE
  • 4 large chicken breasts, cooked and torn into pieces
  • 2 cans cream of chicken soup
  • 1 cup sour cream
  • 1 tube Saltine crackers, crumbled
  • 1 stick margarine, melted
Mix soup and sour cream together, then add the chicken and blend together. Place in a casserole dish. (This can be refrigerated up to two days before adding the topping and baking.) Mix crackers and butter together and pour over top of chicken mixture. Bake at 350° for 35 minutes.



CHARCOAL BAR-B-QUE CHICKEN
  • 8 chicken quarters (leg and thigh, breast and wing, or a combination of both)
  • 2/3 cup olive oil
  • 7 tablespoons All-Purpose Red Rub (link)
  • 2 cups Mutha Sauce (link)
Prep the chicken by breaking the joint between the leg and thigh, and trim away any backbone attached to the thigh. Tuck the wing tip under the spot where the wing joins the breast. Mi up the oil and All-Purpose Red Rub, and massage it into the chicken pieces. On the breast pieces you can even lift up the skin and massage the rub right into the flesh. Cover and refrigerate the chicken until you're ready to grill it. BUILD a medium coal bed in your grill. It should register 325º to 350º with the lid down. Open the lid and position the rack as high above the coals as possible. (This keeps the skin from getting too charred before the chicken is cooked through.) Arrange the chicken pieces, skin side up, directly over the coals. Close the lid and cook for 25 to 30 minutes; then give the chicken a flip, skin side down and cook, covered, for 20 minutes more, or til it has an internal temperature of 160º to 165º. Check the chicken, and push the pieces that look the most cooked to the cooler edge of the grill. Keep cooking the thicker pieces, moving them to the hotter spots on the grill til they reach the same amount of doneness.FLIP all the pieces skin side up and slather on the Mutha Sauce. Close the lid of the grill and cook for 10 to 15 minutes more to glaze the chicken. Serve with more Mutha Sauce for ladling. Feeds 4 to 6.