Perfect, flavorful and moist chickens every time. We always do two chickens with one recipe of brine and one recipe of fruit/veg on our Weber smokey mountain smoker for 4ish hours at 250 degrees (and throw some sausages on the second shelf for last two hours). Definitely do the overnight brine. The trimmings and carcass make great smokey stock for soup.
Mix all of the ingredients together in whatever container is needed for the amount of meat you have. (PJH: two Costco chickens brined in big huge stock pot)
Add your meat and don’t forget it MUST be refrigerated. You can brine for a few hours, overnight, or for several days!
When you remove your meat from the brine, thoroughly rinse with cool water. Pat dry and your meat is ready for spices/rubs and off you go!
1. Brine the chicken – overnight if possible.
2. Chop the lemon, onion, apple and garlic cloves. Throw them in a bowl and mix together with salt, pepper and olive oil. Set aside.
3. Take your chicken out of the brine and rinse with cool water. Set on a tray. Now take the mixture you just made and stuff it inside the chicken.
4. Rub olive oil all over your bird. This will help give it a nice golden brown color. Then sprinkle salt and pepper all over, and a light dusting of paprika for color.
5. Set up your grill for indirect cooking (or use your smoker).
6. Place your bird away from the heat, and throw a bunch of wood on your coals. Stick with fruit wood – apple is a good pairing with chicken. Assuming your grill holds its temp around 250, and depending on the weight, your chicken will cook for 3 – 5 hours. You want an internal temperature in the leg of 170. If the bird is bigger or your heat is lower, it will take longer to reach this temperature.
7. Let the chicken rest for at least 20 minutes before pulling apart or slicing.
My Grandma Holzheimer always made these. The recipe was originally from the first Utopia Beach Club cookbook in the late 1970s.
10-12 medium apples – Grandma Holz always used Granny Smith
1 1/4 cup sugar
1/4 t. salt
1 t. cinnamon
1/2 t. cloves
3 T. flour
2 t. lemon juice
3/4 cup raisins
1/2 cup chopped walnuts (we usually don’t add these)
1/4 cup butter
1 cup shortening
3 cups flour
1 t. salt
1 egg yolk
1/2 cup milk
1 egg white, stiffly beaten
1 T. sugar
1/8 t. cinnamon
1/2 cup sifted confectioners sugar
2 t. milk – approximately
For filling: prepare apples, toss with remaining ingredients, except butter. Set aside.
For pastry: In bowl, cut shortening into flour and salt. Beat egg yolk with milk and stir into flour mixture until ball forms. Divide dough in half. Roll one part out on a floured cloth to a slightly larger than 15 1/2 x 10 x 1/2 jelly roll pan. Fit into bottom and up sides of pan. Top with apple mixture. Dot with the 1/4 cup of butter. Roll out the remaining dough and fit over the top. Seal edges. Cut vent into top crust.
For topping: combine stiffly beaten egg white with sugar that has been mixed with cinnamon. Brush over top of pie.
Bake in preheated 375 degree oven for 50 to 60 minutes.
For glaze: Combine confectioners sugar with enough milk to make a thin glaze. Drizzle over pie while still hot.
Notes: 1/2/2016: I made these for the first time yesterday and they worked out well – but I just realized I forgot to do the egg white topping before baking. Ooops. They were still good. I would also probably make 1 1/2 time the amount of dough and decrease the amount of spices just a bit.
2 cups chopped leeks (white and pale green parts only)
1/2 cup chopped peeled carrot
1/2 cup chopped celery
2 small Granny Smith apples, peeled, cored, chopped
1 1/2 teaspoons dried thyme
1/2 teaspoon crumbled dried sage leaves
5 cups chicken stock or canned low-salt chicken broth
1 1/2 cups apple cider
2/3 cup sour cream
1/2 cup whipping cream
Chopped fresh chives
Melt butter in heavy large saucepan over medium-high heat. Add squash, leeks, carrot and celery; sauté until slightly softened, about 15 minutes. Mix in apples, thyme and sage. Add stock and 1 cup cider and bring to boil. Reduce heat to medium-low. Cover and simmer until apples are tender, stirring occasionally, about 30 minutes. Cool slightly.
Working in batches, purée soup in blender. Return soup to pan. Boil remaining 1/2 cup cider in heavy small saucepan until reduced to 1/4 cup, about 5 minutes. Cool. Place sour cream in small bowl. Whisk in reduced cider. (Soup and cider cream can be made 1 day ahead. Cover separately and refrigerate.)
Bring soup to simmer. Mix in whipping cream. Ladle soup into bowls. Drizzle with cider cream. Top with chives.
Coat chicken with flour mixed with salt and pepper. Brown chicken in oil. Remove from pan and drain off all but browned bits and 2 T. of drippings. Combine remaining ingredients except spaghetti in skillet with chicken. Cover and simmer over low heat for 45 minutes. Season. Serve chicken and sauce over spaghetti.
Combine first seven ingredients in a small bowl, stirring well.
Cut pork crosswise into 8 pieces. Place each piece between 2 sheets of plastic wrap; flatten each peace to ¾ inch thickness using a meat mallet or rolling pin.. Dredge each pork piece in flour.
Heat 3 t olive oil in a large non-stick skillet coated with cooking spray over medium-high heat. Add pork; cook 2 ½ minutes on each side or until browned. Remove from pan.
Add 1 t oil to pan. Add onion; cover, reduce heat, and cook 5 minutes or until golden brown, stirring frequently. Return pork to pan; add juice mixture, apple, and cranberries. Bring to a simmer; cover and cook 3 minutes or until cranberries pop and pork is done, stirring occasionally.
Melt butter in heavy large saucepan over medium heat. Add onion and curry and sauté until onion is tender, about 5 minutes. Mix in apples, carrot, celery and bell pepper and sauté 5 minutes. Mix in flour. Stir 1 minute. Gradually mix in stock, then tomatoes with their juices, rice, lemon juice, sugar and cloves. Bring to boil, stirring frequently. Reduce heat and simmer 15 minutes. Add cream and chicken and simmer 10 minutes. Ladle soup into bowls. Sprinkle with parsley and serve.