Firehouse Chicken Recipes

FIRE DEPARTMENT CHICKEN

Steps:

• Combine all ingredients, except chicken, and bring to boil.
• Use this as a mop/spray.
• Grill chicken over direct heat, turning and basting often. Applying the mop is easy with a spray bottle.
• Cook chicken until 160º in breast or 180º in thigh.

FIREHOUSE CHICKEN

Steps:

• Purée garlic, vinegar, olive oil, salt, parsley, paprika, pepper, and 1/2 cup vegetable oil in a blender until smooth. Place chicken in a large resealable plastic bag and pour marinade over. Seal bag and chill chicken 1-3 days.
• Remove chicken from marinade and pat dry with paper towels. Let sit uncovered at room temperature 1 hour.
• Preheat oven to 400°F. Heat remaining 1/2 cup vegetable oil in a large cast-iron skillet over medium heat. Place 1 chicken half, skin side down, in skillet, set another skillet or heavy pot on top, and add a couple of cans to weigh it down. Cook until skin is browned and crisp, 15-20 minutes. Transfer chicken to a wire rack set inside a rimmed baking sheet. Repeat with remaining chicken half.
• Roast chicken in oven, skin side up, until cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 20-25 minutes. Transfer to a cutting board and let rest 15 minutes before slicing.

FIREHOUSE BBQ CHICKEN SAUCE RECIPE - (4/5)

Steps:

• Place all ingredients into saucepan and bring to a boil until butter is melted. Let cool. Marinade chicken overnight before grilling.

FIREHOUSE JAMBALAYA

Steps:

• In a large stockpot, combine chicken and enough cold water to just cover the chicken. Add 1/2 onion, 3 whole garlic cloves, and 2 tablespoons salt. Bring to a boil over high heat; reduce heat to medium, and cook for about 1 hour. Allow to cool. Remove chicken from pot; remove meat, discarding skin, and shred. Set aside. Strain broth, discarding solids. Set aside.
• In a large Dutch-oven, combine 3 cups of the chicken broth, tomatoes, allspice, thyme, basil, oregano, and hot sauce over medium heat. Bring to a simmer, breaking up the tomatoes with the back of a wooden spoon.
• Meanwhile, heat 3 tablespoons vegetable oil in a large skillet over medium-high heat. Add celery, chopped onions, bell peppers, and minced garlic. Cook until softened, 5 to 7 minutes; add to Dutch-oven.
• In the same skillet, heat remaining 1 tablespoon oil over high heat; add sausage, and cook until heated through, about 5 minutes. Transfer to Dutch-oven. Add shredded chicken, rice, and remaining 2 tablespoons salt; simmer, covered, for 15 minutes. Add shrimp, and simmer, covered, until rice is tender, about 5 minutes. Remove from heat; let stand for a few minutes, and serve.

FIREFIGHTER'S CHICKEN SPAGHETTI

Steps:

• Preheat oven to 350°. Cook spaghetti according to package directions for al dente; drain. , In a large bowl, combine soups, sour cream, milk, 2 tablespoons butter and seasonings. Add cheeses, celery, onion and mushrooms. Stir in chicken and spaghetti., Transfer to a greased 3-qt. baking dish (dish will be full). Combine cornflakes and remaining butter; sprinkle over the top. , Bake, uncovered, 45-50 minutes or until bubbly.

FIREHOUSE HALUSKI

Steps:

• Bring a large pot of lightly salted water to a boil and cook kluski noodles until tender, about 8 minutes. Drain, chop noodles into small pieces, and set aside.
• Cook cabbage and onion, covered, in a large pot with water over medium heat until tender, 8 to 10 minutes. Heat vegetable oil in a large skillet over medium heat and transfer cabbage and onion into skillet with a slotted spoon. Cook in the hot oil until vegetables begin to brown, about 10 minutes; stir in kielbasa and continue to cook until sausage is heated through. Stir mustard seeds into cabbage mixture; season to taste with salt and black pepper. Stir chopped kluski into the mixture.
• Pour eggs over the noodle mixture and stir until eggs are set, 3 to 5 minutes.

FIREHOUSE CHICKEN STEW

Steps:

• In a large bowl, whisk together 1 cup of flour, 1 tablespoon salt, and 1 teaspoon black pepper.
• Add the chicken, and toss well to evenly coat.
• Heat 1/2 cup olive oil over medium-high heat in a wide 20-quart heavy-bottomed pot.
• Add half of the chicken, and brown, turning once, until lightly golden, about 10 minutes.
• Using a slotted spoon, transfer chicken to a large bowl.
• Add remaining 1/4 cup oil to the pot and brown remaining chicken; transfer to the bowl and set aside.
• Add the onions, peppers, carrots, celery, garlic, thyme, and bay leaves to the pot, and season well with salt and pepper.
• Cook, stirring frequently, until softened, about 8 minutes.
• Add ale and bring to a simmer, scraping the brown bits off the bottom of the pan with a wooden spoon.
• Add potatoes, okra, chicken stock, tomatoes and their liquid, corn, and red pepper flakes, and bring the mixture to a boil.
• Add reserved chicken, reduce heat to maintain a simmer, cover, and cook until vegetables and chicken are tender and cooked through, about 25 minutes.
• In a small bowl, whisk remaining 1/2 cup flour together with the milk until smooth.
• Stir mixture into the stew and return to a simmer.
• Cook until very thick, 2 to 3 minutes. Re-season with salt and pepper.
• Stir in the parsley and lemon juice.
• Serve with a dash of hot sauce, if desired.