Ron Miller

Archive for the ‘Poultry’ Category

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BBQ Whiskey Chicken – Whole Chickens: 79¢ per Pound

In Poultry on July 26, 2009 at 10:39 pm

Thank you to everyone who has been writing in. I’ve only been at this a couple of weeks and am amazed at how many people are already looking in.

Safeway is running another one of their loss-leader meat sales. This time it’s whole fryers for 79¢ a pound. With this week’s hot weather, it’s a perfect time to grill up a chicken.

Prep:
Take out a gallon sized Zip-Loc® style bag. Open the bag and turn the zipper inside out so that the bag will stay open. Set aside.

Cut up the chicken. If you are intimidated, or inexperienced, there are lots of videos on YouTube.com showing how to do it. I looked through 10 or so and thought this one was the best: http://www.youtube.com/watch?v=4_8hCbyBMqc As you cut the chicken up, put the pieces into the storage bag.

Marinade:
Just like with your Thanksgiving turkey, you need a salty marinade/brine. It will make your chicken juicy and flavorful.

1/2 cup soy sauce
1/4 cup worcestershire sauce
2 tablespoons whiskey (Jim Beam is my choice)
1 tablespoon red wine vinegar
1 tablespoon olive oil
2 teaspoons garlic powder
1 chipotle pepper – crushed
1 teaspoon ground black pepper
1 teaspoon salt
1 cup water

Mix the ingredients up and pour into the bag with the chicken. Remove all of the air and seal. Then squish the chicken around for a minute. Then let rest in the fridge for 1-24 hours.

Grill
The trick to grilling a chicken is that you want it to take 35-45 minutes. You don’t want the chicken to burn but you want it to fully cook. The key is to grill over medium heat and to never leave it alone for more than a few minutes at a time. Most times, when the chicken burns, it does that during the last 15 minutes so figure that you will not leave it alone at that time.

BBQ Baste
The marinade alone will make a great BBQ chicken. I however like a little of my famous BBQ sauce basted onto the chicken during the final 15 minutes on the grill.

3 tablespoons ketchup
2 tablespoons honey
1 tablespoon molasses
1 small chipotle pepper – finely crushed
1 teaspoon whiskey

Mix this up and brush it onto the chicken

Oh, and one more thing. If you get out a measuring cup or scale or anything else to measure any of the ingredients in this recipe, then it won’t turn out. BBQ Whiskey Chicken is strictly an “eyeball” recipe!

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Chicken Breasts @ Safeway for 99¢ per Pound

In Poultry on July 9, 2009 at 9:36 pm

It’s a great deal… Safeway has Foster Farms chicken breasts, split but on the bone, for 99¢ a pound.

But what do you do with it? How about stir-fry!

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You’ll need 1 pound of chicken, 1 red pepper, 1 onion, 1 handful of snow pea pods, 1 cup of baby carrots, 1 6 oz. can of pineapple chunks, 1 1/3 cup of uncooked jasmine rice, soy sauce, brown sugar, 1 garlic clove.

Prep
Remove the chicken from the bone and remove the skin. Slice the chicken into long strips and set aside. Julienne the onion and red pepper. Cut the baby carrots in half (at a diagonal). Crush one clove of garlic.

Cook
Cook the rice: In a saucepan, heat 2 cups of water to nearly boiling and add the rice. Give it a stir, cover and heat just until it’s almost boiling again. Remove from heat and start the rest of the dinner. Do not lift the lid! The rice will be cooked when dinner is ready.

Stir-fry: Heat a non-stick skillet until hot and add 1 teaspoon of cooking oil. Wait a minute and add the chicken. After two minutes or so, use a wooden spoon to flip the chicken. It will be fully cooked and lightly browned in another two minutes. Place the chicken into a clean bowl (I use the bowl I’m going to serve it in). Heat the pan back up and add 2 teaspoons of cooking oil. Put the onions and carrots in the pan. Don’t stir them around, just let them cook until they start to brown on the edges. Add the red pepper and cook for a minute. Add the chicken back in as well as the pineapple chunks (and juice). Let that cook a minute and add the peapods, crushed garlic, 1 tablespoon of brown sugar and 1/4 cup of low sodium soy sauce. Heat through for about 1 minute or so.

Serve over rice.