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.
- 1, 3-5 lb chicken
- 1 lemon
- 1 onion
- 1 apple
- 2 garlic cloves
- Salt & Pepper
- Olive Oil
- 1 gallon water
- 1 cup kosher/sea salt (1/2c iodized)
- 1 cup brown sugar
- 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.
- 1 t. cumin
- ¾ t. chili powder
- ½ t. salt
- ½ t. cinnamon
- ½ t. mint
- 1/8 t. garlic powder
- 1/8 t. ground red pepper
- 6 chicken thighs
- ½ t. vegetable oil
- 1 ½ cup chopped onion
- 1 ½ cup chopped red pepper
- 1 T. soy
- 3 ½ cups chicken broth
- 1 ¼ cup barley
- 1 can tomatoes, drained and diced
- 6 T. green onion
Coat chicken thighs with spices and brown in oil. Take chicken out of pan and saute onion and peppers until soft. Put chicken back in pan, add soy, chicken broth, barley and tomatoes. Bring to a boil and simmer for 55 minutes. Stir in green onions when finished.
- 8 pieces of chicken
- ¼ cup flour
- 1 ½ t. salt
- ¼ t. pepper
- ½ cup oil
- 1 small green pepper, thinly sliced
- 1 tart apple, chopped
- 1 bay leaf
- 1 8 oz. Tomato sauce
- 1 cup water
- 1 lb. Spaghetti
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.
Alissa taught us this super simple way to roast a chicken that works great every time
Salt and pepper a washed chicken generously inside and out.
Roll a whole lemon around on the counter getting it good and mushy and then poke it all over with a fork.
Tie up the legs.
Roast in a preheated 350 degree oven – breast side DOWN – for 30 minutes.
Turn the oven up to 400 degrees, turn the chicken breast side UP – and continue cooking until done.
Works every time.
- 2 boxes Uncle Ben’s Wild rice
- 8 oz. Mushrooms
- 1 onion chopped
- ¼ butter or margarine
- salt and pepper (make sure you put some in because it will need it)
- 4 cups diced chicken
- 2 cups canned chicken broth
- ½ cup blanched almonds
- ½ pint heavy cream
Sauté mushrooms and onions in butter. Cook rice according to package directions. Mix all together. Bake uncovered for one hour at 350.
Freezes well before or after cooking.
- 4 half chicken breasts, de-boned, skinned and cut into pieces
- 2 ½ cups broccoli, cut into florets
- 1 ½ cups sliced mushrooms
- 4 green onions, sliced diagonally
- ½ cup vegetable oil
- ½ t. garlic powder
- ¼ t. ground ginger
- 2 t. sesame seeds
- ½ t salt
- 1 cup chicken broth
- 1 T. cornstarch
Heat ¼ cup of oil in wok and quick cook garlic and ginger. Add chicken and sesame seeds and stir fry until brown, 4-5 minutes. Remove from pan. Heat remaining oil and add vegetables and salt and stir fry until crisp tender. Mix cornstarch with bouillon, add to wok and stir until thickened. Add chicken, toss all ingredients together and serve over rice
- 1 ½ cups flour
- ½ t. salt
- 8 T. chilled, unsalted butter
- 4 oz. Cream cheese
- 1 T. water
Combine flour and salt. Add butter and cheese until coarse crumbs. Add water and stir with fork. Add up to 1 T. more water to make cohesive dough. Pat into smooth cake and chill for 1 hour.
- 4 cups chicken stock
- ½ lb. carrots, peeled and sliced
- ½ lb. large mushrooms, sliced
- 4 oz. Unsalted butter
- 2/3 cup flour
- ½ cup heavy cream
- 3 cups diced, cooked chicken
- ¼ cup parsley, chopped
Boil chicken stock in large stock pot. Add vegetables and simmer, covered 15 minutes until vegetables are tender. Remove vegetables and set aside. Strain stocks into 4 cups measure, add water if necessary to make 4 cups.
Return saucepan to heat. Melt 4 oz. Butter, then add flour. Cook and stir 2 minutes to make roux. Add stock and boil, whisking constantly. Reduce heat, add cream and simmer for 2 minutes. Stir in chicken and reserved vegetables. Add parsley, season with salt and pepper.
Roll out dough to top 4 individual pies. Vent tops. Place on baking sheet and bake for 20 -25 minutes at 425.
- 20 pieces of chicken
- 3 cups bread crumbs
- 1 ½ cups parmesan cheese
- ¼ cup finely chopped parsley
- 1 cup butter
- 1 clove garlic, minced
- 2 T. Dijon mustard
Melt butter, add garlic and mustard. Cool. Dip chicken in butter, then roll in bread crumb mixture. Place in shallow buttered baking dish. Bake at 350 for 1 ¼ hours or until tender.
Baste once or twice with drippings.
Kirsten’s old time favorite
- 4 cups diced precooked chicken (2 breasts, 2 legs and 2 thighs)
- 1 box frozen French beans (separate with fork)
- ½ small jar pimentos
- 1 ½ cans cream of mushroom soup
- ½ cup milk
- slivered almonds
- bag of prepared stuffing
Mix all ingredients. Put dressing on top. Bake for ½ hour at 350 until brown. Mix in dressing with rest of casserole before serving.