Archive for January 17th, 2010

There’s nothing too tough about this recipe.  You can get as basic or as creative as you want and in the end you’ll have the most moist and tender chicken you have EVER cooked in your life! I highly highly suggest using the Chef Prudhomme’s poultry magic.  Even though it is a small 2oz. container it is one of the best seasonings in my spice cupboard.  I use it for my homemade Thanksgiving stuffing, my rice pilaf and much more.  For my chickens I use the Bayou Classic Chic Can cooking rack.  It’s only ($6.99) at Bed Bath and Beyond and it is well worth it.  I’ll be going this week to get another in case we want to cook for more than just our family of four.

Ingredients

1-  3 to 4 lb frying chicken

1- can of your favorite beer

2 tablespoons worchestershire sauce

2 tsp fresh minced garlic

Lawry’s seasoned salt

Lawry’s garlic salt

Chef Paul Prudhomme’s Poultry Magic

Fresh ground black pepper

Open beer and pour half of contents out.  Put worchestershire sauce and minced garlic inside can with remaining beer. Place can inside the rack and place inside a pie tin or 8in square grill-safe pan.  Clean chicken and  season with above listed seasonings tucking  wings in.  Place chicken over top of the beer can.  Close off the open chicken neck with either a potato or onion. Pour about 1/4 cup of water into bottom of pan, I replaced this water as it evaporated out until chicken drippings began to form.  Cook with indirect heat over your grill.  Meaning, either have the right or left burner on medium and place the chicken on the other side.  Cook for two hours, rotating the pan ever so often to allow the skin to crisp evenly. Once the wings get to desired crispiness you may cover with tin foil to prevent burning…today mine were a little extra tasty crispy if you know what i’m sayin!

going on the grill

yum yum!!

I found this recipe gem on the Cookography blog.  Just normal people like me who love to cook as well.  They found it in Cook’s Illustrated.  I made my own beef broth for which you can google a recipe for. I did not use any chicken broth as I think it has a much richer flavor using all beef.  I highly suggest you make your own broth, it will make all the difference.  I made mine from the rib bones from two prime ribs we enjoyed over the holidays.  Broth is great because it freezes so  nicely and can be conveniently pulled out of the freezer when needed.  I also didn’t make the cheese croutons.  I simply bought a mini loaf of 3 cheese baguette from my local bakery and placed two slices into each bowl and topped with the Gruyere and baked in broiler.  Can’t wait for everyone to try this!

Serves 5-6

Notes:

For the best flavor, make the soup a day or 2 in advance. Alternatively, the onions can be prepared through step 1, cooled in the pot, and refrigerated for up to 3 days before proceeding with the recipe.
Ingredients:

Soup

• 3 tablespoons unsalted butter , cut into 3 pieces
• 6 large yellow onions (about 4 pounds), halved and cut pole to pole into 1/4-inch-thick slices (Make sure you get Yellow)
• Table salt
• 2 cups water, plus extra for deglazing
• 1/2 cup dry sherry
• 4 cups low-sodium chicken broth (They recommend Swanson Certified Organic Free Range Chicken Broth )
• 2 cups beef broth (They recommend Pacific Beef Broth)
• 6 sprigs fresh thyme , tied with kitchen twine
• 1 bay leaf
• Ground black pepper

Cheese Croutons

• 1 small baguette , cut into 1/2-inch slices
• 8 ounces shredded Gruyère cheese (about 2 1/2 cups)

Directions:

For the soup:

1. Adjust the oven rack to the lower-middle position and heat the oven to 400 degrees.
2. Generously spray the inside of a heavy-bottomed large (at least 7-quart) Dutch oven with a nonstick cooking spray. Place the butter in the pot and add the onions and 1 teaspoon salt. Cook, covered, for 1 hour (the onions will be moist and slightly reduced in volume). Remove the pot from the oven and stir the onions, scraping the bottom and sides of the pot. Return the pot to the oven with the lid slightly ajar and continue to cook until the onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring the onions and scraping bottom and sides of pot after 1 hour.
3. Carefully remove pot from oven and place over medium-high heat. Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until the liquid evaporates and the onions brown, 15 to 20 minutes, reducing the heat to medium if the onions are browning too quickly. Continue to cook, stirring frequently, until the pot bottom is coated with a dark crust, roughly 6 to 8 minutes, adjusting the heat as necessary. (Scrape any fond that collects on spoon back into onions.)
4. Stir in 1/4 cup water, scraping the pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown. Stir in the sherry and cook, stirring frequently, until the sherry evaporates, about 5 minutes.
5. Stir in the broths, 2 cups of water, thyme, bay leaf, and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot.
6. Increase heat to high and bring to simmer. Reduce the heat to low, cover, and simmer for 30 minutes. Remove and discard herbs, then season with salt and pepper.

For the croutons:

1. While the soup simmers, arrange the baguette slices in single layer on baking sheet and bake in a 400-degree oven until the bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.

To serve:

1. Adjust oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on baking sheet and fill each with about 1 3/4 cups soup. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving.

before baking in my 9qt oval dutch oven

right before the stovetop deglazing process

I know you want it!