All posts tagged: chicken

Video: How to Carve a Chicken

How do you carve a chicken? I get this question a lot. Here’s my video answer: How to Carve A Chicken [YouTube] And, here’s a recipe to use if you need a chicken to carve: Rotisserie Chicken with Fennel, Coriander, and Red Pepper Spice Rub What do you think? Questions? Other ideas? Leave them in the comments section below. Related Posts Video: Rotisserie Grilling Two Chickens Video: How to Butterfly a Chicken Video: Rotisserie Turkey Legs Enjoyed this post? Want to help out DadCooksDinner? Subscribe to DadCooksDinner via eMail or RSS reader, recommend DadCooksDinner to your friends, and buy something from Amazon.com through the links on this site. Thank you.

Grilled Chicken Thigh Kebabs with Mini Sweet Peppers

  Last week I complained about awful weather….and that was before the polar vortex arrived to remind me what real cold weather was like. On Tuesday, the temperature was –10°F according to my backyard thermometer. Today is Saturday, four days after the polar vortex left town. The temperature is up to 47°F, with scattered rain. And I wonder why I get sinus headaches in the winter. 47°F? In January? Of course I’m grilling. Time for some chicken thigh kebabs in a soy sauce marinade.And I’ll see you on the dark side…of the chicken. I’m taking a shortcut with sweet peppers and using mini sweets. If I leave the peppers whole, they’re too big for the rest of the ingredients on the skewer; halved, they are the perfect size to go with the chicken and onion pieces. Patience is essential to winter grilling. If the weather is cooperating, take advantage of it and get out there and grill. Recipe: Grilled Chicken Thigh Kebabs with Mini Sweet Peppers Prep Time: 20 minutes Cook time: 16 minutes Equipment …

Sous Vide Chicken Thighs with Garlic and Herb Pan Sauce

Famous chefs use Modernist Cuisine to make the perfect meal. Me? I use it to get dinner on the table in ten minutes. A month ago, chicken legs were on sale. I bought five pounds worth, separated them into thighs and drumsticks, seasoned them, sealed them in vacuum bags, and stacked the bags in the freezer. They sit, waiting for me to need a quick dinner – like I did today. Before I left the house this morning, I filled my SousVide Supreme with water, set it for 80°C (176°F), and dropped in one of the bags of frozen chicken thighs. Eight hours later I come home. Dinner time! The chicken is cooked, but the skin is pale and flabby. I sear the chicken, skin side down, for three minutes, and then make a pan sauce with a half cup of rosé, herb sprigs, and the chicken juices from the vacuum bag. Look at that – weeknight sous vide. Ten minutes of active time and I’m ready to serve chicken, with crackling crisp skin, perfectly …

Rotisserie Peruvian Chicken (Pollo a la Brasa) with Drip Pan Purple Potatoes

I was haunted by Peruvian spit-roasted chicken. It’s right up my alley – rotisserie chicken? I’m there. And the Internet kept talking about this fast food sensation sweeping the nation. But “sweeping” was an exaggeration – my nearest Peruvian chicken joint is a two and a half hour drive away in Columbus. I wanted to make my own Peruvian chicken. But the recipes are few and far between, and none of them seem to agree on the ingredients. I resigned myself to waiting until I could taste the real thing. Impatiently. I hate waiting. Last year, while vacationing in Sonoma valley, I had my chance. I was looking for dinner, and saw Sazon Peruvian Cuisine. I dragged the wife and kids there, promising Diane a Pisco Sour and the kids all the french fries they could eat. Peru is the birthplace of potatoes. I figured I was safe with that promise. Pollo a la Brasa was worth the search. The spice rub had flavors I couldn’t place, so I pumped our host for information. He …

Video: Rotisserie Grilling Two Chickens

Do you want a walkthrough of how to grill two rotisserie chickens? I have a video just for you: Video link: Rotisserie Grilling Two Chickens – [YouTube.com] *I had the hardest time saying “spit fork”. Kind of important for this video. I just couldn’t…spit it out. Recipe: Here is the recipe that goes with the video: Rotisserie Chicken with Fennel, Coriander, and Red Pepper Rub Related Posts: Video: How to Truss and Spit a Turkey for the Rotisserie Video: Rotisserie Turkey Legs Click here for my other rotisserie recipes. Check out my cookbook, Rotisserie Grilling. Everything you could ask about the rotisserie, plus 50 (mostly) new recipes to get you cooking. Available in paperback, or as a Kindle e-book so you can download it and start reading immediately! *Enjoyed this post? Want to help out DadCooksDinner? Subscribe to DadCooksDinner using the RSS or Email options on the right, link to this post from your blog, recommend DadCooksDinner to your friends, or buy something from Amazon.com through the links on this site. Thank you!

Slow Cooker Braised Chicken Thighs

I am a fan of the Dark Side…of the chicken.When you look at the dark side, careful you must be. For the dark side looks back. This is a good thing for slow cooker chicken. Slow cookers plus chicken breasts equal dry, stringy meat. But chicken thighs…oh, glorious dark meat, falling off the bone. Here is a straightforward chicken braise, based on a recipe from Alice Waters. A few aromatics, some tomatoes for sweetness, a little wine to perk it up with acidity. And lots of chicken thighs. The liquid that comes out of the crock pot is almost as good as the chicken. Serve with baked potatoes, mashed potatoes, rice, noodles, or dinner rolls, and smother them with the chicken juices. Recipe: Slow Cooker Braised Chicken Thighs Adapted From: Alice Waters The Art of Simple Food Cooking time: 6 hours Equipment: Slow Cooker 6 quart or larger. I love my All-Clad with the stove top safe crock. I can brown the chicken and saute the aromatics in one pot. Ingredients 1 teaspoon vegetable oil …

Rotisserie Alabama BBQ Chicken

White barbecue sauce? Years ago, in my Weber Smokey Mountain, low and slow barbecue days, I heard a rumor about white barbecue sauce. It was local to Alabama, and Big Bob Gibson’s was famous for it. Split chickens were smoked, then dunked in a big tub of white sauce. Who’d ever heard of such a thing? I kept an eye out for a recipe, but for years, there was nothing. I got my first recipe for White barbecue sauce from Cooks Country magazine, and the secret was…mayonnaise. Huh. Who would have thought it? The recipe tasted great, and I loved the way the white sauce would melt onto the chicken, leaving it with a sweet, spicy glaze. That said, I was suspicious. Cooks Country? They’re just a bunch of Northerners, pretending they understand barbecue. They can’t have it right, can they? *As a Northerner who pretends to understand barbecue, I feel like I can judge. Then the floodgates opened. Chris Lilly, executive chef at Big Bob Gibson’s, published his cookbook. Suddenly, white barbecue sauce recipes …

Rotisserie Chicken Zatar

I stumbled across zatar on a visit to a local ethnic market. I thought I knew my spice blends, but I had never heard of this one. I bought a bag, went home, and fired up the Internet to find out what it was. Zatar is a Middle Eastern spice mixture, made up of thyme, sumac, sesame seeds, and salt. At least, that’s the base version – there are lots of regional variations. It is a general seasoning blend – sprinkled on meat, vegetables, and pita bread, or mixed with olive oil for use as a dip. *The name changes a lot as it gets translated into English. Wikipedia calls it Za’atar, google prefers Zaatar. My bag of spice was labeled Zatar, so that’s the name I’m going with. Here is my take on Chicken Zatar, with only four ingredients. Rub a chicken with a paste of olive oil, zatar and salt, then grill it on the rotisserie. So simple, and yet so exotic. Recipe: Rotisserie Chicken Zatar Cooking time: 75 minutes Equipment: Grill with Rotisserie …