Category: Chicken Recipes

January 28, 2016 4th of July Cookout, Barbecue, Chicken Recipes, Main Courses, Poutry, Sandwiches

Smashed Chicken Cheese Burger – The Chicken Version of the Shake Shack & Smashburger Epic!!!

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Smashed Chicken Cheese Burger - The Chicken Version of the Shake Shack & Smashburger Epic!!!
Author: 
Recipe type: Burgers
Cuisine: American
Serves: 8
 
In our previous episode we made the inimitable smashed cheese burger. The video has created quite some interest, so here is the chicken version.... the smashed chicken cheese burger.
Ingredients
For 8 Burgers - The Chicken
  • 1kg / 2.2lb Deboned chicken thigh, skin on
  • 15g Fine salt
  • 2ml Ground cloves
  • 10ml Ground coriander seed
  • 2ml Ground nutmeg
  • 5ml Ground white pepper
The Rest
  • 8 Large burger buns
  • 16 Slices tomato
  • Fresh crispy lettuce
  • 16 Slices Mozzarella cheese (5mm thick)
  • Butter
  • Mayonnaise
Instructions
  1. To prepare the chicken, run the chicken thigh meat through your mincer using the 6mm or quarter inch mincer plate.
  2. Add the salt, white pepper, ground cloves, ground coriander seed, and ground nutmeg to the chicken and mix this in.
  3. Fit the 3mm plate to your mincer and run the meat through again.
  4. Transfer the ground chicken to your refrigerator for 30 minutes to chill.
  5. Once chilled, divide the chicken into portions of 125g. Work on top of a square of foil, press a portion of chicken into a cylinder funnel to form a patty that resembles a hockey puck.
  6. Repeat this with all of the remaining portions. Transfer these to a large platter in a single layer and place them in your freezer for exactly 15 minutes.
  7. While the patties chill, slice your buns, the tomatoes and the cheese. You will also need a whole load of crispy lettuce leaves.
  8. Heat your pan over medium high heat and add 50g of butter. Drop the buns face down into the pan and fry them until golden. Repeat this with the remaining buns, adding more butter when necessary.
  9. By this stage the patties have chilled for 15 minutes. Crank the heat of the pan up to smoking hot and add the patties to the pan. Crush them using an egg lifter or similar utensil, pressing it down with any other sturdy kitchen tool.
  10. Allow these to fry for 3 minutes and 30 seconds. Flip the patties and immediately arrange the cheese slices on top of the patties. Continue to fry for a further 3 and half minutes.
  11. Transfer the patties to the buns. Top them with a healthy dose of lettuce and sliced tomato. Give to top of the bun a good dose of mayonnaise and close the burger.
  12. And there you have it.... the smashed chicken cheese burger.

 

January 20, 2016 4th of July Cookout, Barbecue, Breakfast, Chicken Recipes, Poutry, Sausage Making

Chicken Breakfast Sausage. A Delicious Alternative to Pork Bangers – Quick & Easy!!!

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Chicken Breakfast Sausage. A Delicious Alternative to Pork Bangers - Quick & Easy!!!
Author: 
Recipe type: Sausages
 
Following the introduction of the sausage stuffer, we're going to make a batch of chicken breakfast sausages.
Ingredients
  • 1kg (2.2lb) Deboned chicken thigh with skin on
  • 15g Fine non-iodated salt
  • 5ml White pepper
  • 2ml Ground cloves
  • 10ml Ground coriander seed
  • 2ml Nutmeg
  • 10ml Cayenne pepper (optional)
Instructions
  1. You will need a kilogram or 2.2lb of deboned chicken thigh, with the skin on. Fit the 6mm mincer plate to your mincer and run the chicken through the machine.
  2. Add the salt, white pepper, ground cloves, ground coriander seed and ground nutmeg, and mix these into the chicken.
  3. Fit the 3mm plate to your mincer and run the chicken through the machine again. This minces the chicken finely and mixes the spices into the meat thoroughly.
  4. To stuff the sausages, I am using 26mm collagen casings on the 20mm funnel. Load the sausage stuffer's hopper with meat and press it down firmly to expel any air.
  5. Feed the collagen casing onto the funnel and twist the end. I have found that using a bull-clip to secure the end works quite well.
  6. Start cranking the handle of the stuffer while feeding the casing off of the funnel with your other hand. Don't apply too much pressure to the casing as this will lead to over-stuffing and cause the casings to burst while being cooked.
  7. Twist the sausage into links and snip these apart. Refrigerate the sausage overnight to allow the flavors to develop, then cook them in the same way that you would cook pork bangers.

 

December 12, 2015 4th of July Cookout, Barbecue, Chicken Recipes, Curing Meats, Instructional Techniques, Smoking

Smoked Chicken Breasts – Cured and Smoked Chicken Breast Cold Cuts – How to Smoke Chicken Breast

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Smoked Chicken Breasts - Cured and Smoked Chicken Breast Cold Cuts - How to Smoke Chicken Breast
Author: 
Recipe type: Chicken / Smoked
 
This is part 10 of our short course on smoking and curing meats. Today we're curing and smoking chicken breast for use as cold cuts.
Ingredients
  • 8-16 Skinless, boneless chicken breasts
For the Brine
  • 5lt Water
  • 12.5g Saltpetre
  • 60g Sugar
  • 300g Salt (Kosher or dairy or rock salt)
  • 30g Black pepper corns
  • 10g Whole allspice
  • 45g Whole or ground coriander seed
  • 50ml Bicarbonate of soda
Instructions
  1. To cure the chicken, pour 5 liters of water into a large non-reactive pot. Add the saltpetre, sugar, salt, black pepper corns, whole allspice, coriander and bicarbonate of soda.
  2. Bring this to a boil, lower the heat and allow this to simmer for 10 minutes. Quick-chill the brine by floating it in a sink of cold water.
  3. Pour the solution into a large non-reactive container. Use a ladle to remove about 250ml of the liquid and pour this through a fine filter.
  4. Use your brining syringe to inject the filtered brine into the chicken breasts. Insert the needle all the way into the breasts from the thick end. Slowly remove the needle as you expel the liquid. Inject each breast 3 times.
  5. Place the breasts in the remaining brine, put the lid on the container and let this cure for 12 hours in your refrigerator. If you have not injected the breasts, allow the chicken to cure for a full 24 hours in your refrigerator.
  6. The following day, remove the breasts from the curing brine and pat them dry using clean dish cloths.
  7. Transfer the breasts to stainless wire racks.
  8. Fire up your cold smoker with apple wood chips. For the first 30 minutes we are cold smoking the chicken, so none of the barbecue burners will be lit.
  9. Place the chicken in the barbecue and allow these to smoke for 30 minutes.
  10. After 30 minutes, ignite the burner furthest from the chicken and raise the temperature in the barbecue to 110c or 230f.
  11. Insert your probe thermometer into the center of the thickest breast, close the lid and allow the chicken to smoke for 2 to 2.5 hours until the internal temperature reaches 79c or 174f.
  12. Remove the chicken from the barbecue and allow it to cool completely before vacuum packing for storage in your refrigerator or freezer.

 

November 9, 2015 Chicken Recipes, Main Courses, Poutry

Spicy Pan Fried Chicken with Chimichurri Sauce – Hammered Chicken Chimichurri

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Spicy Pan Fried Chicken with Chimichurri Sauce - Hammered Chicken Chimichurri
Author: 
Recipe type: Chicken / Poultry
Cuisine: Argentinian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
This mildly spicy schnitzeled chicken breast is complimented brilliantly with the Chimichurri sauce from our previous episode!!!
Ingredients
  • 2 Medium chicken breasts
  • 5ml Cracked lemon pepper
  • 5ml Paprika
  • 5ml Salt
  • 5ml Sugar
  • 30g Butter
  • 1 Portion Chimichurri sauce
Instructions
  1. To flatten the chicken, fold it over in cling-wrap and tap it down to a thickness of 4mm or a 6th of an inch using your meat mallet. Repeat this with the second breast.
  2. Combine the paprika, salt, sugar and lemon pepper and sprinkle the mixture onto both sides of the schnitzels, pressing it into the surface as you go.
  3. Heat a large pan over medium high heat and add 30g of butter. Fry the first schnitzel for 90 seconds per side, remove it from the pan, then fry the second.
  4. Transfer the schnitzels to platters and top them with a generous portion of chimichurri sauce and the garnish of your choice before serving.

 

October 23, 2015 4th of July Cookout, Barbecue, Chicken Recipes, Cocktail Snacks, Main Courses, Poutry, Snack Food, Starters

Barbecue Bourbon Sticky Chicken Wings – BBQ Chicken Wings with Sticky Bourbon Basting!!!

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Barbecue Bourbon Sticky Chicken Wings - BBQ Chicken Wings with Sticky Bourbon Basting!!!
Author: 
Recipe type: Chicken / Poultry / Barbecue
Cuisine: American
 
Bourbon chicken wings can be done on the barbecue or in the oven.... no matter which way, these bourbon sticky chicken wings are outstanding and will have your friends and family lining up for more.
Ingredients
  • 18 - 24 Full chicken wings
  • 2 Onions chopped
  • 3 Cloves garlic chopped
  • 250ml Bourbon
  • 500ml Tomato puree
  • 80ml Cider vinegar
  • 80ml Worcestershire sauce
  • 125ml Sticky brown sugar (Demarara or treacle)
  • 5ml Tabasco sauce
  • 10ml Coarse salt
  • 10ml Cracked black pepper
Instructions
  1. Starting with the marinade, saute the onions and garlic in a pan over medium heat for 5 minutes until they are tender and translucent.
  2. Pour in the bourbon and continue to fry for a further 2 minutes.
  3. Add the Tabasco, cider vinegar, Worcestershire sauce, brown sugar, salt, cracked black pepper and tomato puree.
  4. Mix this all together thoroughly and continue to simmer the sauce for a further 2 to 3 minutes. Remove the pan from the heat and set it aside to cool while you continue with the wings.
  5. Cut the the wingtips from the wings and transfer the wings to a large non-reactive pan. Pour the bourbon sauce over the wings evenly so that everything is covered.
  6. Place the wings in the refrigerator to marinate for at least 8 hours, preferably overnight.
  7. Barbecue the wings over high heat for 16 minutes, turning every 4 minutes and basting at every turn with the remaining sauce.
  8. If you prefer to use your oven, place the pan in your preheated oven at 180c or 350f for 30 to 40 minutes.
  9. Serve the wings to platters with the accompaniments of your choice and serve immediately.

 

September 23, 2015 4th of July Cookout, Barbecue, Chicken Recipes, Main Courses, Marinades and Rubs, Poutry

Apple Wood Smoked Chicken Thighs – Part 4 of Curing & Smoking Meats – Smoke Daddy Smoke Generator!!!

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Apple Wood Smoked Chicken Thighs - Part 4 of Curing & Smoking Meats - Smoke Daddy Smoke Generator!!!
Author: 
Recipe type: Chicken / Poultry / Barbecue / Smoked Meats
Prep time: 
Cook time: 
Total time: 
Serves: 6-12
 
These apple-wood smoked chicken thighs are absolutely amazing and will certainly have your guests talking for ages.
Ingredients
  • 8-12 Chicken thighs
  • 60ml Syrup (corn syrup, cane syrup or honey)
  • 30ml White wine vinegar
  • Peppadew Piquant Pepper & Cilantro Seasoning (if you can't find this look below for the homemade version which will closely approximate the taste)
For the Homemade Rub
  • 15ml Fine Himalayan Salt - or any non-iodated salt
  • 30ml Red Bell Pepper Falkes
  • 10ml Onion Powder
  • 10ml Garlic Powder
  • 30ml Powdered Dried Cilantro Leaves
  • 10ml Chilli Flakes
  • 5ml Ground Black Pepper
  • 10ml Lemon Pepper
  • 10ml Powdered Sugar
Instructions
  1. For the coating, pour the syrup and white wine vinegar into a jug and mix until totally combined. You can use cane syrup, corn syrup or even honey.
  2. Place the chicken thighs in a large mixing bowl and pour the syrup mixture over the chicken. Mix the chicken around in the bowl until everything is well coated.
  3. Cover the bowl and allow this to stand for 30 minutes.
  4. Transfer the chicken to a rack in a pan and sprinkle both sides of the thighs liberally with the seasoning. I am using my favorite Peppadew Cilantro seasoning. Peppedew products are sold in USA, UK and Australia, but if you can't find it, I have included a home made version in the printable recipe above.
  5. Lift the rack up and balance it diagonally across the corners of the pan. This will allow the smoke to reach the underside of the chicken effectively, while the pan becomes a drip-tray.
  6. Load up your smoker with apple wood chunks and bring it up to a temperature of 135c or 275f. Place the chicken in the smoker and allow this to smoke for 2 to 2.5hrs until the internal temperature reaches 76c or 170f. Use a reliable probe thermometer to measure the internal temperature, and measure from the thickest part of the largest thigh.
  7. Remove the amazingly aromatic and tasty thighs from the smoker and serve immediately with the accompaniments of your choice.

 

August 24, 2015 Chicken Recipes, Finger Foods, Main Courses, Pork, Poutry, Sandwiches

The Amazing Gourmet Schnitzel Hot Dog. This is for HUNGRY Hot Dog Fans!!! Gourmet Hot Dog Recipe.

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The Amazing Gourmet Schnitzel Hot Dog. This is for HUNGRY Hot Dog Fans!!! Gourmet Hot Dog Recipe.
Author: 
Recipe type: Fast Food
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Today we're taking yesterday's schnitzel even further from the traditional version. A footlong sausage wrapped in cheese, schnitzel and bacon, pan-fried to golden crispy perfection, then served on a length of fresh French loaf. Gourmet Hotdog Deluxe!!!
Ingredients
For 2 Gourmet Hot Dogs
  • 2 x 12 inch Smoked Vienna sausages
  • 2 x Chicken breasts
  • 6 Slices streaky bacon
  • 40g Mozzarella cheese, finely shredded
  • 1 x 24 inch French loaf
  • ⅓ Small lettuce
  • Condiments of your choice to garnish
Instructions
  1. Using sharp knife, slash angled cuts into both sides of the sausages.
  2. Unpack the smoked streaky bacon.
  3. To prepare the chicken, cut away the fillets from the breasts. Fold them in cling-wrap and using your meat mallet, tap them down to a thickness of 3mm or ⅛th of an inch.
  4. Working with one schnitzel at a time, turn the schnitzel width-ways and sprinkle half of the finely shredded cheese over the chicken.
  5. Place the sausage in the center and proceed to roll the chicken around the sausage as firmly as possible.
  6. Place a strip of bacon at a slight angle above the chicken. Roll this up with the chicken so that it spirals along the chicken. Repeat this with another 2 slices of bacon until the chicken is totally wrapped in bacon.
  7. Repeat this with second dog.
  8. Before frying the dogs, finely slice a third of a small lettuce.
  9. Cut the French loaf in half. This is a store-bought loaf, and the cheese had already been added, however, you can use any loaf of your choosing, provided it is large enough to accommodate these huge dogs.
  10. Slice through the tops of the half-loafs leaving the bottoms intact.
  11. Fill each half-loaf with half of the shredded lettuce.
  12. Heat a large pan over medium high heat and add 30g of butter. Fry the dogs for 3 minutes per side, remembering that they have 4 sides, giving you a total of 12 minutes.
  13. Transfer the crispy golden dogs to the 2 half-loaves and garnish with condiments of your choice.

 

August 23, 2015 Austrian Recipes, Chicken Recipes, Main Courses, Poutry

Sesame Crusted Chicken Schnitzel. A New Take on Traditional Chicken Schnitzel!!!

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Sesame Crusted Chicken Schnitzel. A New Take on Traditional Chicken Schnitzel!!!
Author: 
Recipe type: Chicken / Poultry
Cuisine: Austrian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Today we're cooking a variation of the inimitable chicken schnitzel, an awesome crispy, golden sesame crusted schnitzel. This quick and easy schnitzel recipe can be scaled up to any quantity required!!!
Ingredients
  • 2 Chicken Breasts
  • Seasoning of your choice
  • ½ Cup Cornflour
  • 1 Cup sesame seeds (divided into to ½ cups)
  • 2 Eggs
  • 50g Butter
  • Lemon wedges to serve
Instructions
  1. Cut the fillets away from the breasts and put these aside.
  2. Fold the first breast in cling-wrap and using your meat mallet, tap it down to a thickness of 3mm or 18th of an inch.
  3. Season both sides of the schnitzel with your favorite seasoning, whether salt and pepper, chilli powder or in this case, I am using Indian masala spice mix. Season the fillet as well, then fold the schnitzel in the cling-wrap and put it aside while you repeat this with the second breast.
  4. To coat the chicken, spread the cornflour out across a platter.
  5. Measure out half of the sesame seeds. Sprinkle a little of this across a larger third platter. This is where the coated chicken will rest.
  6. Spread the remaining sesame seeds across the smaller platter. In addition beat 2 eggs.
  7. Unwrap one of the schnitzels and dredge it in the cornflour. Also dredge the fillet. Place these back on the cling-wrap and repeat this process with the second schnitzel.
  8. Pour the egg onto a fourth platter. Drag one of the schnitzels through the egg on both sides, making sure to wet all of the cornflour.
  9. Dredge the schnitzel in the sesame to get a good solid coating, then transfer it to the large platter to set. Replenish the sesame with other half of seeds and repeat this with the remaining schnitzel and fillets.
  10. Allow the coating to set for 20 minutes before continuing.
  11. Heat a large frying pan over high heat and add 50g of butter. Fry the schnitzels for 90 seconds per side until crisp and golden.
  12. Remove the schnitzels from the pan and serve immediately with the accompaniments of your choice.

 

August 20, 2015 Bread, Chicken Recipes, Finger Foods, Poutry, Sandwiches

The Mega Toasted Sandwich!!! Super-Stacker Double Thick Toasted Sandwich – Grilled Chicken Mayo

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The Mega Toasted Sandwich!!! Super-Stacker Double Thick Toasted Sandwich - Grilled Chicken Mayo
Author: 
Recipe type: Sandwich / Gourmet Deli
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
The Mega Toasted Sandwich!!! Super-Stacker Double-Thick Toasted Sandwich - Grilled Chicken Mayonnaise. Today's episode presents simply the best way to make a toasted sandwich. My recipe is using chicken mayo, but you can use tuna mayo or any saucy type filling.
Ingredients
  • 1 Chicken breast
  • ½ Onion
  • 30g Butter for frying
  • 75g Mayonnaise
  • Butter for spreading
  • 6 Slices bread from a square loaf
  • Salt and pepper
Instructions
  1. Cut away the fillet on the inside of the breast and put this aside.
  2. Fold the breast in cling-wrap and tap it down using your meat mallet to a thickness of 3mm or ⅛th of an inch.
  3. To continue, dice half of a medium size onion.
  4. Use your peeler to cut 16 very thin slices of mozzarella cheese.
  5. Unwrap the chicken and season it liberally on both sides with salt and cracked black pepper. This includes the fillet that you cut away.
  6. Heat a pan over medium high heat and add 30g of butter. Fry the onion for 5 minutes until it just starts to brown on the edges. Scoop the onion from the pan leaving as much butter behind as possible.
  7. Add the chicken to the pan and fry this for 3 minutes, turning every 30 seconds.
  8. Remove the chicken from the pan and transfer it to a chopping board. Cut the chicken into strips, then into blocks, then march chop until reasonably fine.
  9. Add the chicken to the onion along with the mayonnaise and mix this thoroughly to combine.
  10. Take 6 slices from a square loaf of bread. Cut the centers from 2 of the slices.
  11. Butter one side of the remaining 4 slices of bread and put them in pairs with the butter facing inward.
  12. Working with the first pair, position 4 strips of cheese along the edges of the bread. This will melt and glue the sandwich closed.
  13. Place one of the hollow slices on top of this. Fill the hollow with half of the chicken filling. Don't fill it past the level of the crust.
  14. Place another 4 slices of cheese around the edges. Lift the filled part of the sandwich and place the underneath slice on top of the sandwich. Both outer surfaces of the sandwich are buttered surfaces.
  15. Repeat this with the second sandwich.
  16. Heat another pan over medium heat and grill the sandwiches until crispy golden on both sides. Use your lifters to square up the edges every time you turn the sandwiches.
  17. I urge you not to try this in a sandwich toasted unless you have a toaster like a Breville 800 with self leveling and thickness settings. A regular toaster will simply crush the sandwich.
  18. To cut the sandwich, use the tip of your knife to get a clean cut, and to avoid crushing the sandwich.
  19. Serve these the amazing toasties to platters and enjoy.

 

July 31, 2015 Chicken Recipes, Curries, Indian Recipes, Main Courses, Poutry

Creamy Chicken Masala Stir-fry with Crunchy Vegetables. Quick & Easy Chicken Masala!!!

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Creamy Chicken Masala Stir-fry with Crunchy Vegetables. Quick & Easy Chicken Masala!!!
Author: 
Recipe type: Chicken Curry / Spicy Chicken
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Today we're making a wonderful creamy chicken masala stirfry with crunchy vegetables. This meal is really quick and easy and super fragrant and tasty.
Ingredients
  • 10 x Baby corn
  • 5 x Pattie pans
  • ½ Red pepper
  • 1 x Large pickled gherkin
  • 4 x Chicken breasts
  • 30ml (2 Tbs) Garam masala spice
  • 30ml Oil
  • 5ml Chopped garlic
  • 5ml Chopped ginger
  • 250ml Plain yogurt
  • Fresh coriander leaves
  • Fruit chutney for serving
Instructions
  1. Cut the chicken breasts across the grain into thin strips. Add the masala spice mix, garlic, ginger and oil.
  2. Massages this into the meat thoroughly until everything is well coated and evenly colored. For the best result, put this aside for 30 minutes.
  3. While the chicken marinates, cut the baby corn into rounds, cut the patty pans into 8ths, dice the red pepper and dice a large pickled gherkin. In addition, measure out 250ml of plain yogurt.
  4. Heat your wok to smoking hot and pour in 15ml of oil. Add the chicken to the wok and stirfry this for 4 to 6 minutes until it is cooked through and has taken some color.
  5. Add the vegetables and continue to stirfry for a further 2 minutes.
  6. Pour in the yogurt and stir this through until everything has an even coating. Turn off the heat and stir in a large handful of fresh coriander leaves.
  7. Serve the curry to 4 serving bowls. Top the chicken with a little fruit chutney and garnish with more fresh coriander, before serving immediately.

 

July 3, 2015 Chicken Recipes, Curing Meats, KFC Recipes, Poutry, Snack Food

KFC Popcorn Chicken Secret Recipe – How to Make KFC Popcorn Chicken – The REAL Deal!!!

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KFC Popcorn Chicken Secret Recipe - How to Make KFC Popcorn Chicken - The REAL Deal!!!
Author: 
Recipe type: Fast Food / KFC Secret Recipe
Cuisine: American
 
KFC Fried chicken is legendary!!! KFC Popcorn Chicken, unlike most other KFC products does appear different from country to country, however it all has that legendary KFC flavor and aftertaste. In some markets it appears that the popcorn is coated with corn meal instead of the normal flour coating. This recipe covers the traditional and original KFC Popcorn Chicken Recipe, using wheat flour coating.
Ingredients
For the Spice Mix
  • 15ml Paprika
  • 10ml Salt
  • 5ml Dried Sage
  • 5ml Garlic powder
  • 5ml Dried oregano
  • 5ml Cayenne pepper
  • 5ml Ground black pepper
  • 5ml Dried basil
  • 5ml Dried marjoram
  • 5ml Dried coriander leaves
For the Curing Brine
  • 100g Non-Iodated salt
  • 1 Tsp whole black peppercorns
  • 5 Whole allspice
  • 12.5g Saltpeter
  • 5ml Ground ginger
  • 50g Sugar
  • 15g Bicarbonate of soda
  • 2.5lt Filtered water
The Rest....
  • 4 Chicken breasts
  • 2 Cups all-purpose flour
  • 1 Extra cup all-purpose flour
  • 3 Eggs, beaten
  • Oil to deep-fry
Instructions
  1. To make the curing solution, place the salt, whole peppercorns, whole allspice, saltpeter, ground ginger, sugar and bicarbonate of soda in a pot along with half of the herb and spice mix.
  2. Add 2.5lt of filtered water and bring this to a simmer over medium heat. Allow this to simmer for 5 minutes, then remove from the heat and quick cool the pot by floating it in a sink of cold water.
  3. While the brine cools, cut the chicken into small cubes of about 8mm or a third of an inch.
  4. Place the chicken in a large non-reactive container and pour the cooled curing brine. Put the lid on the container and allow this to cure overnight in your refrigerator.
  5. The following day, combine the other half of the herb and spice blend with 2 cups of all-purpose flour.
  6. In addition, pour 1 cup of plain all-purpose flour into another dish and beat the eggs. Sprinkle a light layer of flour onto a large platter where the coated chicken will set.
  7. Use a slotted spoon to lift the chicken from the brine. To coat the popcorn, dust the chicken bits in the plain flour.
  8. Dunk each one in the egg, the toss them in the seasoned flour to get a good coating.
  9. Transfer these to the platter and continue with the rest. Allow the coating to set for 20 minutes.
  10. Half fill a large pan with oil and heat this to 160c or 320f.
  11. Carefully drop the popcorn into the oil and fry this in batches for 5 minutes per batch. Use a slotted spoon to remove the chicken from the oil and drain it on kitchen paper before serving

 

July 2, 2015 4th of July Cookout, Barbecue, Chicken Recipes, Main Courses, Pork, Poutry

4th of July Cookout – Barbecue Chicken Foldover – Whole Deboned, Stuffed BBQ Chicken

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4th of July Cookout - Barbecue Chicken Foldover - Whole Deboned, Stuffed BBQ Chicken
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Recipe type: Barbecue / Chicken
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Cook time: 
Total time: 
Serves: 4-6
 
This awesome barbecue chicken foldover is really worth the effort and will score some serious points with your friends and family.
Ingredients
  • 1 x 1.4kg (3lb) Chicken, deboned
  • 350g Pork sausage meat
  • 15ml Smoked hot paprika
  • 5ml Garlic powder
  • Salt and cracked black pepper
Instructions
  1. Starting with the filling, squeeze the pork sausage filling from the bangers into a mixing bowl. Add the smoked paprika and massage this into the pork thoroughly.
  2. A while back I did a video on how to debone a whole chicken, if you missed this you can see it now by clicking Here.
  3. Lay the deboned chicken out flat on a board and season the flesh liberally with salt and cracked black pepper.
  4. Fill the legs and wings with some of the pork. Flatten the remaining pork across half of the chicken and fold the chicken over to enclose the filling.
  5. Oil a ribbed skillet and transfer the chicken to the skillet. If you don't have a ribbed skillet you can use a rack in a roasting pan. Season the skin liberally with salt and cracked black pepper and you're ready to go.
  6. Heat your barbecue to 180c or 350f and roast the chicken for 2 hours. Increase the heat to 200c or 400f and roast for a further 15 to 30 minutes until the skin is golden.
  7. Remove the chicken from the barbecue and allow it to stand for 5 minutes before slicing and serving.

 

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