FIREMAN'S CHICKEN IN BARBECUE SAUCE
If it's good enough for the firemen, it's good enough for the rest of us! An overnight marinade and a trip to the grill makes some chicken that's certainly worth getting fired up about.
Provided by ilovedobermans
Time 5h
Yield 4
Number Of Ingredients 7
Steps:
- Beat the white pepper, seasoning and salt into egg. Add the oil and vinegar; mix well. Put sauce and chicken in a sealed container; refrigerate overnight. Grill the following day.
Nutrition Facts :
FIREMAN BOB'S SLOW COOKER SPLIT PEA SOUP MY WAY...
Now Don't anybody faint..... Thought I would share this simple soup....
Provided by Bob Cooney @firemanbob65
Categories Other Appetizers
Number Of Ingredients 10
Steps:
- In a large Dutch Oven, melt the butter over low heat. Add the leeks, 1/2 teaspoon of the salt, and a pinch of pepper and cook, stirring occasionally, until softened, about 8 minutes.
- Add the broth, remaining 1 1/2 teaspoons salt, pepper, ham hocks, carrots, and bring to a boil. Add the peas and bring to a boil again for 7 minutes.
- Reduce the heat to low and simmer for 2 hours, stirring occasionally.
- Once cooked, remove ham hocks and set aside.
- Using a blender, puree the soup in batches until smooth, add ham hocks back to the soup and serve hot.
- Top each serving with a dollop of sour cream, if desired.
- ENJOY !!!
FULLY SALTED ROAST CHICKEN
This two-ingredient chicken relies on nothing but kosher salt-lots of it-to yield crisp skin and juicy meat.
Provided by Claire Saffitz
Categories Bon Appétit Dinner Chicken Roast
Yield Serves 4
Number Of Ingredients 2
Steps:
- Pat dry chicken with paper towels. Holding a 5-finger pinch of salt and positioning your hand at least 10" above chicken, evenly rain salt down over chicken. Repeat with several more pinches of salt until both inside and outside of chicken are covered with salt (be generous and make sure to get inside all the nooks and crannies). Place chicken on a wire rack set inside a rimmed baking sheet and chill uncovered at least 8 hours and up to 1 day.
- Let sit at room temperature 1 hour.
- Preheat oven to 425°F. Roast chicken until an instant-read thermometer inserted into the thickest part of chicken thigh registers 165°F, 40-55 minutes. Transfer chicken to a cutting board and let rest 15 minutes before carving.
FIREMAN BOB'S " SALT CRUSTED " CHICKEN MY WAY...
For a Stunning Presentation at the Dinner Table, and Praises Galore... You will enjoy the Smiles as you present this wonderful dish
Provided by Bob Cooney @firemanbob65
Categories Chicken
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees Rinse off chicken, pat dry Place the herbs inside the cavity, then " truss " the chicken
- Mix together the sea salt ( all 7 cups ) and red pepper flakes with the egg white until all the salt is moistened Pick a roasting pan or glass dish big enough to hold the chicken, line the pan with a double lining of foil big enough to enclose the chicken for cooking
- Spread a thick layer of sea salt on the bottom of the pan, and place chicken on the sea salt layer Cover the chicken with remaining sea salt and " shape " neatly around the entire chicken making sure the whole chicken is enclosed in the sea salt
- Bring the foil edges up and enclose the chicken and place in oven and cook for 1 1/2 hours Remove from oven and let " rest " for 10 minutes
- Carefully lift the foil package from the pan and open ( being careful of the steam from package ) Break away the " Sea Salt Crust " Brush away any remaining sea salt from the chicken Place on serving platter with the roasted heads of garlic
- As you eat, slip the " skins " off the garlic cloves and take a " bite " of chicken with the garlic Enjoy !!!
CHEF JOHN'S SALT ROASTED CHICKEN
This is one of those rare recipes where the name is the same as the ingredient list. You're going to be so shocked at how flavorful, juicy, and amazing this roast chicken comes out.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h15m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Dry the outside of chicken with paper towels. Tuck the wing tips underneath the chicken and place into a large oven-safe skillet. Use scissors to snip off the tail, if desired.
- Generously sprinkle kosher salt into the cavity and over the back and sides of chicken. Tie chicken legs together with kitchen twine. Sprinkle salt generously over the breasts, coating them thoroughly. Wipe excess salt out of skillet with paper towels.
- Bake chicken in the preheated oven until an instant-read meat thermometer inserted into a thigh, not touching bone, reads 160 degrees C (70 degrees C), 50 to 60 minutes. Remove from skillet to a serving platter and let rest 5 to 10 minutes.
- Blot about 90 percent of the chicken fat from the skillet with a paper towel held with tongs, leaving the browned bits of food in the skillet. Place skillet over medium-high heat and add thyme leaves. Cook and stir until thyme is wilted, 1 to 2 minutes. Pour lemon juice, chicken broth, and water into skillet, stirring until the browned bits dissolve and the sauce has reduced by about half, 1 to 2 minutes.
- Reduce heat to low, add cold butter, and stir until butter has begun to melt. Add any accumulated juices from the chicken to sauce and continue to stir until butter is incorporated and sauce is slightly thickened, about 1 minute. Remove from heat and season with salt, black pepper, and cayenne pepper to taste. Spoon sauce over chicken to serve.
Nutrition Facts : Calories 553.6 calories, Carbohydrate 1.2 g, Cholesterol 185.4 mg, Fat 35.7 g, Fiber 0.1 g, Protein 53.7 g, SaturatedFat 12 g, Sodium 4604.2 mg, Sugar 0.4 g
CHICKEN IN SALT CRUST
Provided by Food Network
Time 4h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F. Lightly oil a baking sheet large enough to hold the two chickens
- Stuff each chicken with 3 garlic cloves, 2 sprigs, rosemary, 2 sprigs thyme, and 1/4 teaspoon crushed peppercorns. Truss the chickens with kitchen twine. In a small bowl, combine the mustard, chopped thyme, chopped tarragon, and parsley. Using a pastry brush, brush the mustard mixture all over the chickens. Place the chickens, breast sides up, on the prepared baking sheet.
- Divide the dough in half. According to the directions in the Salt Crust Dough recipe, roll out each portion as thinly as possible. Wrap each chicken completely with dough.
- Bake until the dough is browned and rock-hard, about 50 minutes. Remove from the oven and let stand for 10 minutes. Using a hammer or the back of a heavy knife, crack open the crust and remove the chicken, brushing off any clinging crust with a clean kitchen towel. Cut each chicken in half lengthwise. Serve immediately on warmed plates
FIREMAN'S CHICKEN
This is a recipe I got from a friend after she served it at a BBQ. Supposedly, this recipe is what is used at those big Fireman chicken BBQ's. The original recipes is supposed to cover 20 split chicken breasts so I cut it down and also I use whatever skin on chicken pieces I have on hand. It's delicious, enjoy!!
Provided by 945763
Categories Chicken Breast
Time 50m
Yield 20 pieces, 20 serving(s)
Number Of Ingredients 7
Steps:
- Combine first 4 ingredients then add vinegar to mix.
- Use to baste chicken while you are grilling. or baking. It's delicious either way.
FIREMAN BOB'S SMOKED MAC AND CHEESE MY WAY
I'm creating a Smoked Mac and Cheese recipe for my Offset Smoker. I hope you all enjoy !
Provided by Bob Cooney @firemanbob65
Categories Pasta
Number Of Ingredients 21
Steps:
- Smoke the bacon and cut it up. Place chicken broth in a 4 quart pan and bring to boil. put elbow noodles in and cook using directions on package Once done drain and set aside.
- Place butter in large sauce pan on low heat allowing to melt completely. add flour a little at a time stirring to make a rue. add eggs one at a time stirring
- add everything and place noodles in large foil pan and sprinkle paprika all over top and place in Smoker for 3 hours
FIREMAN BOB'S CHICKEN & BACON ON A BISCUIT MY WAY
This one is for You Cinstraw...:) I know just how much You enjoy Bacon, and I wanted to create something especially for You... I hope You will enjoy this little " Flair " of "Baconony " Wonder... Sincerely, Fireman Bob :)
Provided by Bob Cooney @firemanbob65
Categories Chicken
Number Of Ingredients 31
Steps:
- For the Biscuit...
- In a large skillet, cook the bacon till crispy, then crumble and set aside Place the onion, in the bacon grease and cook till tender, set aside In a Large bowl, place the flour, sugar, salt, milk, oil, fennel, cayenne, onions, bacon ( crumbled ), and cheese and mix till combined Spoon 6 to 8 dollops of Biscuit mixture on a baking sheet, brush biscuits with the melted butter and place in oven and cook for 12 to 14 minutes till golden brown. Keep warm till served.
- For the Chicken...
- In a Large bowl, combine the chicken, oil, thyme, salt, and pepper, making sure everything coats the chicken Once the Chicken is coated with the herbs, take the bacon and wrap each breast with 2 slices and secure with a toothpick Place in a Large skillet and cook chicken till juices run clear and bacon is done, about 20 to 30 minutes, WATCH CLOSELY!
- FOR THE GRAVY...
- In a Large skillet, place the butter and allow to heat up, then add the flour and cook till a " Rue " forms, about 2 to 3 minutes, Don't allow to " burn ". Add the oil, milk, thyme, fennel, salt, pepper, cheese, and bacon and cook till thickness desired.
- PUTTING IT ALL TOGETHER...
- When all three components are done, simply put the chicken breast on a biscuit and spoon some gravy on, or over top of the whole biscuit and enjoy the feast!!! ENJOY !!!!!!
FIREMAN BOB'S SIMPLE GARLIC CHICKEN MY WAY...
For a fast and simple lunch or dinner out on the grill, Try this fun and tasty meal.... If ya like Garlic, YOU will LOVE this one.... Note *** Prep time does not include Fridge Time ***
Provided by Bob Cooney @firemanbob65
Categories Chicken
Number Of Ingredients 7
Steps:
- In a Large bowl, combine the oil with the chicken, then add the remainder of ingredients
- Cover with foil and place in fridge for 2 hours
- On your HOT grill, place chicken and let cook for 2 minutes on each side, then turn grill to low and allow the chicken to cook till juices run clear, about 30 to 40 minutes, turning occasionally to prevent burning.
- Serve with a green salad and crusty bread... ENJOY !!!
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