bourbon/vanilla glaze grill chicken

bourbon/vanilla glaze grill chicken

grilled airline chicken breast
with bourbon vanilla glaze...

glaze
1 cup evan willams bourbon
2 tablespoon shallots
4 each vanilla beans,spilt and scraped
5 each clove
2 orange
1 cinnamon stick
24 oz reduced dark chix stock

sweat shallots
add vanilla beans,cloves,cin stick,bourbon,oj,zest
reduce by half
sadd stock and simmer 15 min.
strain
done!

also try doing it with rabbit or quail
cheers
timothy

smoking chicken,easy,cheap,amazing!

smoking chicken is what it sounds like, its cooking chicken at a low heat
using wood chips(I like hickory.)
Soaking the chips over night helps them from burning so quickly.
I do it on my grill by adding the chips to my charcoal.
Unlike grilling, you can't be on the grill because
you want the second hand heat.
so you can use a smoking plate that is off set from the grill.
People sometimes make there own, even a clean ceramic flower pot upside down will work.As long as you can close the grill.

Shoot for an even temp of about 225 for 3 hours for chicken leg quarters.
cheers
T

ps I always salt and pepper both sides of the meat, and toss it in a bowl with olive oil. but butter and herbs go great here by simply putting it under the skin.

cooking smoked chicken on a budget($5 a person)

This week I smoked chicken quarters(3 for $2.50)
I stuffed them with a touch of cheese and picked some fresh oregeno.
smoked them for 3 hours at a temp around 250.
I bought a bag of yellow corn meal($1,50) and cooked it down to make polenta.
after it was cool and hard I cut it in to fries 1/2 inch by 3 inch.
then grilled it.
I then picked my own homegrown spinach and tossed it with lemon,olive oil
fresh rosemary,sun-dried tomato, salt and pepper.
to plate
place 4 polenta fries on a plate and put spinach salad in the middle
leg on top,and a simple chicken driping pan sauce on top and a gilled pineapple on the side.
to be fancy try glazing the chicken with maple.
cheers

warm spinach salad with beets and goat cheese

warm spinach salad with beets and goat cheese
serves 4

4 cups spinach
4 slices of bacon (cooked,thin sliced)
1/3 of a red onion(thin sliced)
4 oz goat cheese(small pieces)
4 red beets (peeled,med diced)
2 jalapeno(seeded,small diced)


dressing
1/3 cup apple cider vinegar
1 cup olive oil
1/2 cup maple


in a hot pan add 1 tablespoon of olive oil and spinach.
as it starts to wilt add dressing and remove. ( spinach should reduce by half)
in a mixing bowl mix everything together then plate.
be sure to put beets and goat cheese were you can see them!
cheers
Timothy