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Archive for Wednesday, May 30, 2007

Three ways to fix chicken liven up staple of grilling season on ‘Jayni’s Kitchen’

May 30, 2007

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Join "Jayni's Kitchen" this week for "Chicken Madness: Three Chickens, Three Grills, Three Ways."

Host Jayni Carey will prepare Grilled Chicken with Mustard, Black Pepper and Shallot Marinade, Chicken Grilled on a Poultry Roaster with Aromatics, Rotisserie Pecan Smoked Chicken and French Fingerling Potatoes with Mushrooms, Black Forest Ham, Peas and Brown Butter Glaze.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; 10:30 p.m. Sunday; and 10 a.m. and 8:30 p.m. Monday.

Grilled chicken with mustard, marinade

1 whole chicken, 3 1/2 to 4 pounds

Mustard, Black Pepper and Shallot Marinade:

1 tablespoon sherry vinegar

1 tablespoon lemon juice

1 tablespoon finely chopped shallot

2 teaspoons Dijon mustard

1 teaspoon salt

1 tablespoon coarsely crushed black pepper

3 tablespoons olive oil

Place the chicken on a cutting board, breast-side down. Using kitchen shears, butterfly the chicken by cutting down one side of the backbone from the thigh to the wing. Turn the chicken around and cut down the other side of the backbone, wing to thigh. (Or, remove the backbone in the same fashion using a sharp knife.) Turn the chicken breast-side up and press firmly on the breast to crack the breastbone. Rinse the chicken in cold running water. Drain briefly; pat completely dry with paper towels. Fold the wings back behind the body joint. Place the chicken in a large plastic storage bag and prepare the marinade.

Mustard, Black Pepper and Shallot Marinade: In a small bowl, combine the vinegar, lemon juice, shallot, mustard, salt and pepper. Whisk in the olive oil. Pour the marinade over the chicken and seal the storage bag. Turn the bag over several times until the chicken is well-coated with the marinade. Marinate the chicken in the refrigerator for at least 8 hours or overnight.

Light the charcoals. To prepare a charcoal grill for indirect heat cooking, place a drip pan in the center of the charcoal grate and carefully pour the prepared hot charcoals around the drip pan. Replace the grilling grate. Place the chicken directly over the drip pan, cover and grill for 1 to 1 1/4 hours. If using a gas grill, grill the chicken, covered, over medium indirect heat for 1 to 1 1/4 hours. The chicken is done when a meat thermometer inserted in the thigh reaches 175 to 180 degrees. Transfer the chicken to a cutting board and let rest for 10 minutes. To serve, cut the chicken into breast-wing and leg-thigh combinations. Serves 4.

Grilled chicken on poultry roaster

1 whole chicken, 3 1/2 to 4 pounds

Salt and black pepper, to taste

1 tablespoon chopped shallot

1 large garlic clove, halved

3 or 4 large strips of lemon peel

2 or 3 fresh thyme sprigs

1 bay leaf

1/3 cup white wine

Rinse the chicken in cold running water. Drain briefly; pat completely dry inside and out with paper towels. Sprinkle salt and pepper in the cavity and over the outside of the chicken. Set aside.

Place the shallot, garlic, lemon peel, thyme and bay leaf in the infuser cup of a poultry roaster. Pour in the wine. Replace the infuser cover and place the chicken on top (or follow the manufacturer's instructions). Insert the infuser cap in the neck cavity of the chicken, or insert a piece of crumpled aluminum foil to fill the hole.

Grill the chicken over indirect medium heat on a covered gas or charcoal grill for 1 to 1 1/4 hours. The chicken is done when a meat thermometer inserted in the thigh reaches 175 to 180 degrees.

To remove the chicken from the roaster, remove the infuser cap or crumpled foil, grasp the backside of the chicken with grilling tongs and carefully it lift off the infuser cover. Transfer the chicken to a cutting board and let rest for about 10 minutes before cutting into serving pieces. Serves 4.

Rotisserie pecan-smoked chicken

3 cups pecan wood chips

1 whole chicken, 3 1/2 to 4 pounds

1 tablespoon coarse sea salt or kosher salt

2 tablespoon fresh rosemary, finely chopped

Place the wood chips in a container and cover with water. Soak for 30 minutes before using.

Rinse the chicken in cold running water. Drain briefly; pat completely dry inside and out with paper towels. Place the wings back behind the body joint. Using kitchen twine, truss the chicken to hold the wings and thighs firmly against the body and tie the drumsticks together. The goal is to form a compact bird. For best results, let the chicken stand at room temperature for about 20 minutes before cooking on the rotisserie.

Prepare a gas grill by removing the center grilling grate. Place a drip pan on the lower grate, directly below where the chicken will be placed. (Or prepare the grill according to manufacturer's rotisserie instructions.) Drain the water from the wood chips and pour them into the smoker box. Place the chicken on the rotisserie shaft and insert the tines of the spit forks into each end of the chicken, centering the chicken in the middle of the shaft. Tighten the screws to hold the chicken firmly in place. Sprinkle the coarse salt evenly over the entire chicken. Mount the rotisserie shaft on the grill according to manufacturer's instructions and turn the motor on. Light the infrared rotisserie burner or grill burners according to manufacturer's instructions. Light the burner under the smoker box and turn to high heat. (Reduce the heat to low once the wood chips begin to smolder, about 10 minutes. After smoking is completed turn off the burner.) Close the grill and cook the chicken for 1 1/4 hours to 1 1/2 hours. The chicken is done when a meat thermometer inserted in the thigh reaches 175 to 180 degrees.

Remove the chicken from the shaft. Transfer the chicken to a cutting board and immediately shower it with the chopped rosemary. Let the chicken rest for about 10 minutes before carving. Serves 4.

French fingerling potatoes

1 1/2 pounds red French fingerling potatoes

Salt and black pepper, to taste

1 tablespoon butter

1 tablespoon olive oil

6 ounces oyster or button mushrooms, cleaned and stems removed

Salt

4 ounces Black Forest ham, thinly sliced

1 cup peas, fresh or frozen

1/4 cup unsalted butter

Salt and black pepper, to taste

Rinse the potatoes and steam or boil them in their jackets until tender, but firm. When the potatoes are cool enough to handle, but still warm, slice the larger ones in half, leaving the smaller ones whole. Place the potatoes in a large heat-proof serving bowl. Season with salt and pepper.

Melt the butter and olive oil over medium heat in a small braising pan or skillet with a lid. Add the mushrooms and turn to coat. Cover the pan and reduce the heat to medium-low. Sweat the mushrooms for about 3 minutes to release their liquid. Uncover the pan and raise the heat to medium-high. Saute the mushrooms until lightly browned. Sprinkle lightly with salt. Slice the ham into bite-size pieces. Add the ham pieces to the cooked mushrooms and warm throughout, about 1 minute. Add to the potatoes.

Cook the peas in a small amount of salted boiling water just until tender-firm, 5 to 8 minutes for fresh peas, 2 to 3 minutes for frozen peas. Drain peas and add to the potato mixture.

To make the brown butter glaze, melt 1/4 cup of unsalted butter in a small saucepan over medium heat until it begins to foam. Stir constantly until the butter becomes a rich, golden brown color and gives off a nutty aroma, 3 to 5 minutes. Immediately pour the browned butter over the potato mixture. Toss gently to combine. Taste and season with additional salt and pepper, if desired. Serve warm, or at room temperature. Makes 6 servings.

- Recipes by Jayni Carey

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