Spatchcock and BBQ your Chicken

Let us start off this blog post with the first thing every cook should know how to do Spatchcock a Chicken. First off what a funny word and so hard for this cook to remember. 

I am giving you a link to a YouTube video that shows you how to do it. I will make my own because the one thing that tans my hide is that most cooks on YouTube do not wear gloves. Good way to spread the germs. There are nooks and cranies on those fingers!

Spatchcocking a chicken is opening it up to get a more even cook on all sides of your whole chicken. See the picture right there it is all done. Now we can prepare it for the BBQ. We have a double BBQ I love grilling on coals and Pa loves the gas BBQ. 

One 3 pound whole chicken and a good rub or homemade my recipe is just below.

A rub for your chicken. Making a rub is great and keep in mind this is to rub over a whole chicken every little crevice needs flavor. Feel free to add any spice you want to make this rub more personally yours.

I prefer to make my own. 

• 1/4 cup Brown Sugar
• 1 tablespoon Kosher Salt
• 1 teaspoon Chili Powder
• 1 tablespoon Smoked Paprika
• 1 tablespoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 tablespoon Ground Oregano

First thing get your BBQ ready. I do smokin" when BBQing.  I prepare my wood chips by soaking them in water for about 20 minutes prior to getting the bird on the BBQ. 

Now that your have you rub ready take your chicken and put it on the plate, platter or cutting board. I do make a few different rubs click the link to research. 

Alrighty now rub the heck out of that chicken missing no spots. Lift those wings and legs get io the crevasses.

Get your charcoals ready. Add you smoker box and place the rack above the charcoals. 

If Using Charcoal BBQ using direct heat place the chicken on the BBQ giving it 5 minutes per side to get a slight char to seal the flavor in. Once you get the crispy look on the chicken you can place your chicken breast side up on the grills non direct and close the BBQ. Let it cook for at least 45 minute's check it regularly it will read 165 degrees when it is ready.

If Using a regular gas BBQ start with medium heat.  Get a nice crispy outside on both sides of the chicken. This seals in the flavor and will give you a tender moist chicken. About 5 minutes per side more or less. Get that crispy skin then turn it to low for the remainder of the 45 minute's until you reach an internal temperature of 165. If possible do not direct heat the bird.

Notice I have the same cutting board I seasoned my chicken on. Once the chicken is in position I will take the cutting board back in to scrub it clean. Easy! 

Once again once you get the crispy look on the chicken you can place your chicken breast side up on the grills non direct and close the BBQ. Let it cook for at least 45 minutes check it regularly it will read 165 degrees when it is ready.   (Repeat I know)

The beauty of making the chicken this way is the easy of the work involved. I think the most work is getting the BBQ ready. 

Knowing how to spatchcock a whole chicken is important for BBQ as well as oven cooking a whole chicken. 

Chicken Mexi-Italian Bake

Chicken Mexi-Italian

This is a good one just made it up because I had some chicken I needed to cook or freeze. So cook it is. I grabbed a few items from the pantry. I usually cook fresh. We make our own tomato sauce and grow a lot of our own vegetables but I do have a pantry with emergency cans. 

Let us get started

Ingredients

5 chicken breasts (trim the fat and gristle but freeze for soup)
Mushrooms use the ones you like I use plain old button
A small can of green chilies not hot ones unless you feel frisky
Half a red onion chopped
Crushed tomatoes in a can 28 oz can
Parmesan cheese the fresh shredded flakes and the ground ones
Some fresh oregano if available or dried

Ok clean, wash and trim your chicken

I keep the fat and little pieces of chicken for Chicken Stock for later. 

I always have a need for Chicken Stock at least once a week.

Turn your oven on to 375 degreezz

Line your pan with aluminum so it is easier to clean. Now spread some of the crushed tomatoes from the can to the bottom of your pan. Line up your trimmed chicken breast. I do a head to toe.

Once they are lined up you can spread the rest of the ingredients.

Now add the mushrooms, green chilis, onion and then co-mingle the parmesan cheese with

in and sprinkle with the oregano. If you want to add your own touch use the spices you like.

  That is what makes cooking so much fun is your own creativity.

Once this is done you can spread the rest of the crushed tomatoes and top with the seasonings of your choice add the shaved and ground Parmesan cheese. I put some sprigs of oregano from my garden in the corners and remove it before I serve the dish.

Ok let's throw it in the oven and bake for oh about 45 minutes you know when it is done if not remove the dish from the oven watch you hands it is hot. Now cut through one breast and see if it is soft and not pink inside. If you have a thermometer just make sure it is at 165 degrees.

Ok your done

Chicken Pie

This is really goods it is the old school way which is what most of the recipes are because my books are so old..I collect antique books so you really can tweak all the ones with you own taste...This would be fab on a rainy night

MEALS...Tested, Tasted and Approved....1930

 

 Chicken Pie

 
1-5 lb chicken or fowl
2 1/2 cupfuls diced, cooked potatoes
1 1/2 cupfuls small cooked onion
Celery Salt
1 1/2 cupfuls cooked carrots, cut in strips
5 cupfuls chicken broth
8 tablespoons flour
5 tablespoons water
1/8 teaspoon paprika


 

Boil chicken until tender. Then cut it up into neat servings and add potatoes, onions and carrots.

 
Heat the chicken broth and thicken with flour mixed to a smooth paste in water. Season with celery salt to taste and paprika.

 

Arrange chicken and vegetables in two casseroles and cover with hot sauce.

Then prepare the following Batter Crust. Sift together two cups flour, 4 tsp baking powder ad 1 tsp salt.

Add 3 tablespoons melted fat, 1 beaten egg and about 1 cup of milk. combine thoroughly-the mixture should be thick enough to drop small rounds over the surface of the pie.
 

Bake in a hot 450 F oven for 5 minutes. then 400 F for 15 to 20 minutes or until the dough is baked.

 

Chicken with Stuff Soup

Well Soup is a must during those cold winter or rainy day's. Although soup for me is an any weather day thing. You will notice the more you cook that there is always something in the pantry to make soup with.

Just a Chicken Soup

2 tbs olive oil
1 large onion chopped
1 red/yellow bell pepper chopped (half of each)
1 teaspoon cumin
1 teaspoon chili power
1 box organic chicken broth
1 can organic/fresh tomatoes
2 whole boneless chicken breasts chopped into squares
2 ears of corn fresh is best
1 cup cooked/canned cannellini beans
Pasta what ever kind you like you only need a hand full
Salt to taste

Heat the oil in your soup pot and add the onions, peppers and the garlic to the pot and saute. Add the chicken and let this cook together until your chicken is cooked thu out.







Garlic tip I did learn this on Food TV they put kosher salt on the garlic cloves before they smashes it to bring out the flavor I do say it works. Peel the garlic and put it on the cutting board then sprinkle some kosher salt. NOT TABLE SALT. Take the flat side of your knife and smash down now pick up the garlic and pop it in the soup. I rarely chop because I love the flavor of the garlic, at the end I fish the garlic out prior to serving if I remember….;-)



Cooking your pasta can be done while you are cooking the other stuff. Now I can say that you can cook the pasta half way because it will cook more in the soup. Also adding pasta to your sou is optional.




Add you chicken and spices to the pot


Now add your tomatoes






Add the corn is next












Look at the nice trick  for cutting fresh corn and keeping it in one spot using a bundt pan. . I use to have such a time with that I only wish I knew this trick sooner. My bundt pan the hole is a little wide but I go the gist of the trick.









Alright now add the chicken stock and mix everything up and add the  beans.






Let everything simmer for a good 30 minutes to one hour. I add the pasta the last 10 minutes as to not let it get soft or mushy.

When you serve the soup top each bowl off with cheese I use shredded mozzarella

Enjoy your soup !

Fricassee Chicken

Fricassee Checken is a reicpe I have heard of over the years. But this chicken reicpe was never made by this girl.

Well day two and Fricassee Chicken here we come. This is from the book "New Delineator Recipes......1930

Keep in mind the directions are simple and to the point. I have given you more pictures than instruction but that is the way they did it back in the day!

Fricasseed Chicken

1 chicken
2 tablespoons of butter or other fat
2 cups of chicken stock
2 tablespoons of flour
1 cup of milk or cream
1 egg yolk
salt and pepper
Herbs
Salt pork
Rice or dumplings





Singe, clean and cut up the chicken. Brown in a pan with the butter, drippings or chicken fat.







Cover with boiling water, add salt, pepper herbs and few slices of pork salt.















Simmer until tender (about one hour)

Strain and thicken one pint of liquid with the flour mixed to a smooth paste with a little cold water, add the milk or cream beaten with the yolk the egg.







 

Heat again until slightly thickened, pour over the chicken and serve with rice or dumplings.



This dish turned out so delicious I never expected it to be. I called my mommy after I cooked it and she told me it brought back so many memories of when she was little when they had no money.






Back in the day this was a cheap dinner and filling thus yummy.

Mexican-Italian Chicken

Chicken Mex-Italian Recipe this is a good one just made it up ! I so do love chicken there are endless ways to use it. I think when you make this dish you want to think outside of the box add spices that make you happy. Kick it up a notch for flavor. This dish is so versatile. I used store bought item's this is not my usual way of cooking. I do so love to use what is in the garden and natural ingredients.




I am getting some of the canned goods left in the pantry out.







Ingredients



5 chicken breast larger ones that means not wimpy ones

Mushrooms’ use the ones you like I use plain old round ones
7 oz.can of green chilies or fresh not hot ones unless you feel frisky
1 red onion chopped
28 oz. can crushed tomatoes
Parmesan cheese
Some fresh oregano is best (did you plant yours yet?)
And seasonings of your choice










Clean and trim your chicken breast.

Then I like to cut off the fat and reserve it with one of the breasts for soup later in the winter.

During the year when cooking or making things you should reserve the cut items. When I say that I am talking about onions, celery, carrot tops. The things you would usually throw out or put into your compost pile. Use them for soup stock.






I use a baking pan. I will line it so it is easier to clean. But I need to stop that it is really wasting. Spread some of the crushed tomatoes from the can on the bottom of your pan line up your trimmed chicken breast.

I do a head to toe kind see the picture once they are lined up you can spread your stuff on .









Start anyway you like I begin with the mushrooms.









Add the chopped green chilies, onion, peppers,  and sprinkle some of the Parmesan cheese on the top.

Once this is done you can spread the rest of the crushed tomatoes and top with the seasons of your choice add the shaved Parmesan cheese.






I put some sprigs of oregano from my garden in the corners and remove it before I serve the dish.

Let us talk Parmesan cheese.

Pa likes the grated on the right. I like to shave mine from a block of fresh Parmesan .








Place your baking pan in the oven and bake for about 30 to 45 minutes. you know when it is done if not remove the dish from the oven watch your hands it is hot.

Now cut through one breast and see if it is soft and not pink inside.
Ok your done

Ta da ya did it !