Cooking Chicken

Cooking Chicken On A Gas Grill

Cooking Chicken on a Gas Grill

Rotisserie

Whole chicken: 1

Medium Onion: 2

Sea Salt:  1 Tsp or to taste

Ground Pepper:  1 Tsp or to taste

Tarragon:   1 Tsp or to taste

Clean excess fat from cavity of chicken. Cut onion into quarters and separate layers.  Stuff layers into cavity and sew shut well. Hint: If you do not sew the cavity shut well, it will throw all the onions into the fire.  I use a heavy duty needle curved at the end and a cotton binding string. Secure the chicken on to the rotisserie bar. Make a drip pan from aluminum foil by folding a triple layer of aluminum foil the size of your chicken plus about 3 inches on each side. Remove the grates of your gas grill before lighting and lay drip pan directly on burners. Set rotisserie and cook for about 1 1/2 hours for a 4 pound bird, sprinkling soy sauce over chicken ever y 10 minutes or so.

MAKE SURE YOU USE FORK THERMOMETER TO TEST BIRD FOR CORRECT TEMPERATURE.

Test the bird on the thickest part of the breast; it should be a minimum of 165 degrees for 1 minute to be safe for you and your guests.

Cooking Chicken On The Grates

Cooking Chicken on the grill directly on the grates takes a bit of dancing. You cannot leave it.

YOU WILL HAVE FIRE AS THE FAT DRIPS DOWN.

Good idea to get a spray bottle with water to fight the fire you WILL have.

Lay chicken on grill salt and pepper to taste. On the first flip salt and pepper other side to taste.

Flip every 5 minutes or so sprinkling with soy sauce at each flip.  This should take about 35-40 minutes.

MAKE SURE YOU USE FORK THERMOMETER TOTEST BIRD FOR CORRECT TEMPERATURE.

Test the bird on the thickest part of the breast; it should be a minimum of 165 degrees for 1 minute to be safe for you and your guests.

If you really want to dazzle your guests use this sauce.

INGREDIENTS:

This recipe will cook 12 PC’S chicken, or a good quantity of meat, to feed about 4 or 5.

One 16 oz. Bottle Ketchup   (Doesn’t make much difference what you use so go cheap).

Worcestershire Sauce: 4 or 5 ounces or more if you like.  You are going for a nice rich red brown color.

Brown Sugar:  One palm full.

Molasses: Once you get it flowing, make ribbon about 1/4 inch flow a circle and a half around mixing bowl.

5 Garlic Cloves:  I use a press, you can use what you want, dice or crush.

1 Medium Onion: Dice really small.

Mix thoroughly Cover with Clear Plastic wrap and Nuke in Microwave oven for 4 minutes.

Remove, mix again, pay attention to the sides of the mixing bowl,  you want that caramelization turned back into the sauce.

Black Pepper: To Taste, for best results use fresh ground.  Don’t overdue unless you like it hot.

Sea Salt:  To taste

Tarragon: About 2 Teaspoons (Note: If you are cooking beef, substitute Basil for Tarragon.

Oregano: About 2 Teaspoons

Mix thoroughly Cover with Clear Plastic wrap and Nuke in Microwave oven for 4 minutes.

Remove, mix again, pay attention to the sides of the mixing bowl,  you want that caramelization turned back into the sauce.

Taste and adjust if necessary.

Let the sauce sit.  The longer it sits, the better it tastes.  Overnight is the best, but not really necessary.

When chicken is about done; 165 degrees internal temperature turn BBQ to Low if Gas, Charcoal cook on cool side of grill.

Completely submerge pieces in sauce one by one.

Cook for 3 minutes.

Completely submerge pieces in sauce one by one, cook other side.

Cook for 3 minutes.

Serve with lotsa napkins, or a damp wash cloth.

Now that is what we gonna have fer dinner!!!!!!!!!!

About the Author

I have been in the food industry for over 30 years, been cooking and BBQing for about 35 years. This site is dedicated to helping you with any and all cooking or food tips that you may need to know. I have researched the internet for hundreds of hours to bring what I feel are the most beneficial sites for the novice and even the well seasoned cook. Visit WWW.eh-informs.com for more tips and ideas.

 

effects of cooking methods on chicken breast?

Hi, i did an experiment on the effects of different cooking methods on protein food and i chose chicken breast. i chose steaming, baking and shallow-frying for the experiment. please note that all factors are constant before cooking(weight of chicken, time of each cooking method). the problem now is after each cooking methods, i had to weigh the cooked chicken breast. but instead of weighing them first, i tasted the chicken, and now the weight aren’t accurate. i need your help and tell me which cooking method will cause the chicken breast to decrease its weigh the most and the least. i need to know it in sequence for these 3 cooking methods i’ve chose (steaming, baking, shallow-frying)

i dont know about ur cooking methods but if u want a good chicken recipe here it is….. chicken breast in pyrex pan, spread apricot jam all over top of chicken then sprinkle lipton onion soup mix on top and bake uncovered for 1 hour or till the chicken reads 170 degrees. YUMMY!!!!!

Serve couscous and raisins with roasted lamb
Make family day special with your own roast lamb. Serve it with couscous and raisins. (Toss in some raisins when you’re boiling the water for the couscous.) Serve with baked artichokes. Heat oven to 375 degrees. Coat a pie plate with cooking spray.

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