Tea Smoked Roast Chicken

Tea Smoked Roast Chicken

Cross this one off the To Do List.

I found this recipe several years ago but never got around to preparing it. It appealed to me because of the unusual cooking technique. Then it occurred to me that I already had many of the ingredients used to prepare the dish leftover from my chicken wings post, so the timing was good.

The Challenge

Unusual cooking method: Smoking a chicken using tea leaves.

The Source

This is a Chef Andrea Reusing found on Food & Wine magazine's website but I adapted some of the ingredients.

Ingredients

2 quarts water
6 cloves garlic, smashed
9 dried red chiles, divided
10 star anise pods, divided
3 tablespoons honey
Two-inches fresh ginger, peeled and thinly sliced
Zest of 1 small orange
1 1-inch piece of cinnamon stick
1 cup soy sauce
1 small yellow onion, quartered
1/4 cup plus 3 tablespoons sugar, divided
1 whole chicken, approximately 5 to 6 pounds
1/2 cup long grain white rice
1/4 cup plus 2 tablespoons loose jasmin tea
Vegetable oil, as needed
1 teaspoon Szechuan peppercorns, crushed
Kosher salt
Fried rice, for serving

Method

1. Brine the chicken. In a large stockpot, combine the water, garlic, 5 of the red chiles, 4 star anise pods, honey, ginger, orange zest, cinnamon, onion and 1 tablespoon sugar. Simmer the brine over medium heat for 10 minutes, then remove from heat and let it cool. Once the brine has reached room temperature, add the chicken to the stockpot. Rotate the chicken so that the brine has coated all of the skin, then rest it so it is breast side down.

Cover and refrigerate overnight.

2. Smoke the chicken. Preheat the oven to 375° Fahrenheit, then line a stovetop-safe roasting pan with a double layer of aluminum foil. Remove the chicken from the brine and discard the brine. Pat the chicken inside and out with paper towels, then truss the chicken. Break the remaining red chiles and star anise into pieces, then combine them with the rice, remaining sugar, and tea. Pour the tea mixture into the roasting pan so that it coats the bottom evenly.

Place a rack on top of the tea mixture, then the chicken in the rack, breast side up. Cover the roasting pan with aluminum foil, sealing all sides, plus any overlapping pieces of foil with tape. Place the roasting pan over high heat for 2 minutes, then reduce heat to medium-low for 5 minutes. Remove from heat entirely and let it stand for 3 minutes. Remove the aluminum foil cover and let it rest for an additional 10 minutes.

3. Roast the chicken. Remove the rack with the chicken from the roasting pan, then the aluminum foil from the bottom along with the tea mixture. Return the rack back to the roasting pan, then rub oil over the chicken. Season them with the Szechuan peppercorns and kosher salt. Roast the chicken in the upper third of the oven for 35 minutes, then increase the heat to 425° Fahrenheit and roast for an additional 35 minutes, or until an instant read thermometer reads 165° Fahrenheit. Remove from oven, but let the chicken rest for approximately 10 minutes. Carve and serve with fried rice.

Successful?

The flavor of the tea was subtle, but still very good. I'd also recommend monitoring the chicken periodically while it roasts at 425° Fahrenheit. If it browns excessively, cover it with aluminum foil and continue roasting.

Back to Basics: How to Truss a Chicken for Roasting for a We Got You Covered #SundaySupper

This entry on my website is different from all the other posts I've completed for #SundaySupper because it's not a finished dish. This week's theme is We Got You Covered, and many of my other colleagues have decided to prepare food with delicious toppings but I thought I'd use another angle. I have decided to "cover" a basic cooking technique used when roasting a chicken.

If you google truss a chicken, there are thousands of results on how to do so, but I have found that the reasons for taking this extra step aren't as clear. As I looked, I found reasons such as keeping the, ahem, chicken's dignity, making the bird easier to turn, and cooking evenly.

The importance of evenly cooking your chicken is the first reason I was told to truss because the breast needs to be cooked to a temperature of 165° Fahrenheit, but the wings, thighs and drumsticks are fully cooked at 175° Fahrenheit. Trussing the bird will ensure to fully cook the dark meat while not overcooking the breast meat. In addition, I've also noted anecdotally that trussing the chicken will make for a juicier bird.

You will need a 36" to 48" piece of kitchen twine which, for some strange reason, I've been unable to purchase at the supermarket, but the meat and seafood department have always just given me some when I've requested it.

So, exactly how do you truss your chickens?

1. With the breast side down, tuck the wing tips behind the back.

2. Turn the chicken over and place the twine underneath the narrowest part of the drumsticks, so that when you lift the twine up, the length of the twine should be about equal on each side.

3. Place the twine over each leg bone and then underneath the opposite side. Pull tight.

4. Wrap the twine along each side, passing it through the drumstick-thigh joint and enclosing the wings.

5. Tie the twine where the neck used to be.

6. Roast per your recipe.

Before you truss, be sure to season the inside of the cavity and the outside of the bird with some type of fat (olive oil, butter, etc.) to encourage a golden brown skin.

Other Sunday Supper Participants

And finally, please check out this week's other Sunday Supper contributors:



Covered Appetizers and Entreés

• Slow Cooker Cheesy Party Mix from Hot Momma's Kitchen Chaos
• Personal Steak Pot Pies from The Foodie Army Wife
• Slowcooker Bean and Ham Soup from Jane's Adventures in Dinner
• Butternut Squash & Cheddar Potatoes Au Gratin from Cupcakes & Kale Chips
• Salmon en Croute from Curious Cuisiniere
• Excellent Beef Stew from Noshing With The Nolands
• Salisbury Steak with Mushroom Gravy from Food Lust People Love
• Pigs in a Blanket (Cabbage Rolls) from Cindy's Recipes and Writings

Covered Desserts

• Banana Coffee Cake with Chocolate Chip Streusel from Killer Bunnies, Inc
• Bacon Cinnamon Rolls with Maple Frosting from Bobbi's Kozy Kitchen
• Streusel Topped Apple Pie from A Kitchen Hoor's Adventures
• Dark Chocolate Cake Batter Truffles from Take A Bite Out of Boca
• Chocolate Satin Pie from That Skinny Chick Can Bake
• Banana Butterscotch Muffin-Cake from What Smells So Good?
• Chocolate Banoffee Pie from Happy Baking Days
• 1 Easy Chocolate Macaron Recipe, 3 Japanese Wine Fillings from NinjaBaking.com
• Chocolate Covered "Party Popcorn" from Ruffles & Truffles
• Caramel Apple Bundt Cake from Pies and Plots

Not Sure What To Do? We Got You Covered

• Cilantro Turkey Salad with Farro and Mango from Shockingly Delicious covering turkey leftovers
• Back to Basics: How to Truss a Chicken for Roasting from Crazy Foodie Stunts covering a cooking technique
• Peppermint Whip Cream from Peanut Butter and Peppers covering a vegan and dairy-free dessert topping
• Gluten Free Lego Cookies from Hezzi-D's Books and Cooks covering a gluten-free dessert
• Mexican Coffee Bun from The Urban Mrs covering a dessert with an uncommon ingredient
• Cranberry Walnut Crumble Bars from Magnolia Days covering an idea for fresh cranberries
• Raspberry Swirl Cheesecake Bars from Alida's Kitchen covering a quick and easy cheesecake fix
• Prosciutto covered Rosemary Pork from Family Foodie covering a holiday meal on a budget
• Homemade Yellow Cake Mix from Treats & Trinkets covering a cake mix without the chemicals from store-bought ones
• Waffled Cranberry Cream Cheese Turkey Sandwiches from Neighborfood covering turkey leftovers
• Apple Cider Doughnuts from The Texan New Yorker covering a dish made at home so you don't need to wait in long lines for it

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

Beer Can Chicken for a Father's Day #SundaySupper

Beer Can Chicken

Happy Father's Day!

This dish is one of my all-time favorites. I love beer can chickens for several reasons:

1) They are great fun for backyard barbecues in the summer. What's funnier than a chicken with a can of beer up it's backside?
2) When prepared properly, it tastes great and the meat is juicy.
3) The preparation is simple which frees you to focus on your side dishes.

For a while, it made it into my regular rotation of dinners (I prepared one once or twice per month), but I haven't prepared it as frequently in recent months because I don't have a grill. The principles are still the same. I brine the chicken beforehand to add flavor and moisture.

The Challenge

Adapt a traditionally grilled dish so it is prepared in the oven

The Source

The ingredients are a Foodie Stuntman original, but I was helped along with the method from food.com.

Ingredients

4 quarts cold water
1 cup sugar
1 cup plus 1 teaspoon kosher salt, divided
1 whole fryer chicken, (I used a 5-pound bird)
1 12-fluid ounce can cheap beer
1 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
1/4 teaspoon red pepper flakes
1 teaspoon each of fresh herbs

Method

1. Brine the chicken: Add 1 cup sugar and salt to water and stir until dissolved. Place the chicken in an 8 quart (or larger) container and pour the brine over the chicken. (You might need to put something on top of the chicken to keep it fully submerged.) Cover and refrigerate for 2 hours to overnight.

2. Season and cook the chicken: Remove one rack from the oven and place the other on the lowest level possible. Preheat the oven to 375° Fahrenheit. Remove the chicken from the brine and discard the brine. Pat the chicken dry with paper towels and rub the olive oil into the skin of the bird on all sides. Combine the salt, pepper and herbs into a bowl and rub underneath the skin of the breast, inside the cavity and on the skin on all sides.

Remove the top of the can of beer with a can opener and discard about one-third of the beer (or drink it). Add the red pepper flakes and a couple of leftover sprigs of herbs into the beer. Put the beer on a baking sheet and position the chicken over the beer so that the opening of the can is inserted into the cavity of the chicken so that the chicken stands upright. Tuck the wingtips behind the breasts similar to how you would truss the chicken. Place the chicken in the oven and cook until the internal temperature in the thickest part of the thigh (without touching the bone) reaches 175° Fahrenheit, approximately 75 minutes to 90 minutes. Remove the chicken from the oven and let it rest for 15 minutes to allow for carryover cooking. Carve and serve.

Successful?

I chose to keep the brine simple but you can flavor it with other ingredients if you wish. You might also wonder why I didn't specify which herbs I used to season the chicken. I had leftover herbs from the chimichurri sauce but it can vary with whatever is on hand at the time you prepare the chicken. Also, freeze the leftover carcass to make some chicken stock.

Other Sunday Supper Participants

And finally, please check out this week's other Sunday Supper contributors:

Dad’s Favorite Main Dishes:

• Father’s Day Ribs by Jane’s Adventures in Dinner
• Chorizo Burgers by La Cocina de Leslie
• Whiskey Sliders by Cravings of a Lunatic
• Beer Can Chicken by Crazy Foodie Stunts
• Pesto Shrimp Roll Sandwich by Growing Up Gabel
• Cast Iron Filet Mignon with Wine Sauce by I Run For Wine
• Grilled Tilapia with Blueberry Mango Salsa by Runner’s Tales
• Chicken Wings for Dad by The Not So Cheesy Kitchen
• Fish with Black Bean Sauce by Hezzi-D’s Books and Cooks
• Spaghetti with Homemade Meatballs by Curious Cuisiniere
• Tamale Pie Ring by Treats & Trinkets
• Grill-Roasted Chicken & Vegetables by Foxes Loves Lemons
• Grandma Papina’s Lamb Stew by Webicurean
• Barbecue Beans and Ribs by Food Lust People Love
• Skillet Meat Lasagna by Peanut Butter and Peppers
• Panko Crusted Snapper by Supper for a Steal
• Gluten Free Bourbon Honey Grilled Pork Chops by No One Likes Crumbley Cookies
• Boiled Shrimp for Father’s Day by The Catholic Foodie
• Dad’s Famous Baby Back Ribs by Family Foodie
• Turkey Stuffed Peppers by Ruffles & Truffles
• Lightened Up Fish Biriyani With Fresh Dill by Sue’s Nutrition Buzz
• Cauliflower, Potato, and Cheddar Pierogi by Healthy.Delicious

Dad’s Favorite Appetizers and Sides:

• Spicy Caramelized Bacon Wrapped Smoked Oysters by Noshing with the Nolands
• Tuna Pasta Salad - Dad’s Recipe by Juanita’s Cocina
• Grilled Bok Choy by Shockingly Delicious
• Bacon-Cheddar Potato Salad by Home Cooking Memories
• Couscous Tabbouleh by Soni’s Food

Dad’s Favorite Desserts

• Dad’s Cheesecake by Table for 7
• Cheese Crackers by The Urban Mrs
• Coconut Cream Pie by Cookin’ Mimi
• Chewy Oat Cookies with a Banana Bread Influence by What Smells So Good?
• Homemade Nutter Butters by Pies and Plots
• Shoot for the Stars Chocolate Cupcakes by Ninja Baking
• Golden Coconut Bars by Magnolia Days
• Classic Oatmeal Raisin Cookies by NeighborFood
• Velvet Cookies by Cindy’s Recipes and Writings
• Pecan Pie by Small Wallet Big Appetite

Long-Cooked Hen in Tomato Sauce

Long-Cooked Hen in Tomato Sauce

This is about as spontaneous as I will get when it's regarding this publication. I hadn't planned on this dish until the day I prepared it. I had been looking at this recipe since the day I found it in one of my cookbooks and earlier this week curiosity got the best of me. Also, I already had all the ingredients required except for the chicken and tomatoes.

Braising is one of my favorite cooking techniques, especially in cold weather. In fact, I also have another braised dish planned for next week. Braised chicken is pretty common (I've prepared four braised chicken dishes within the last nine months alone.) but braising a whole chicken without breaking it down?

The Challenge

Successfully applying a standard cooking method to an unusual protein.

The Source

Taken from page 168 of Michael Chiarello's Casual Cooking by Michael Chiarello with Janet Fletcher, but I also found it on Chef Chiarello's website, NapaStyle.

Ingredients

1/3 cup extra-virgin olive oil
2 cups onion, chopped
1 cup celery, diced
1 cup carrots, diced
2 tablespoons garlic, minced
2 bay leaves
Kosher salt
2 cups red wine
6 28-ounce cans whole tomatoes, partially pureéd through a meat grinder, or a food mill, or pilsed in a blender (I used 28-ounce cans of crushed tomatoes)
Freshly ground black pepper
1 4-pound whole fryer chicken
1/2 cup fresh basil, minced
1/4 cup fresh Italian (flat-leaf) parsley

Method

1. Preheat oven to 325° Fahrenheit. Heat the olive oil in a large stock pot over high heat. Add the onion, carrot, celery, garlic, bay leaves and 1 teaspoon salt. Cook, stirring occasionally for approximately 3 minutes. Reduce heat to medium and cook until the vegetables are lightly browned, about twenty minutes.

2. Deglaze with the wine and scrape the pot, loosening the fond. Add salt and pepper to taste, however add enough salt to season the chicken as it cooks.

3. Add the chicken, breast-side down, in the sauce and bring to a simmer. Transfer the pot to the oven and cook, uncovered until the chicken is very tender, about two hours, occasionally spooning the sauce over the chicken. Stir in the basil and parsley and cook for an additional fifteen minutes. Serve the chicken topped with sauce family style or the sauce with pasta as a first course and the chicken as a second course. Freeze any leftover sauce.

Successful?

A couple of notes: The stock pot I used to cook this chicken is the same one I used to brine whole chickens I buy. It's only 8 quarts, so when I prepare my brine I use only 1 gallon (or 4 quarts) of water because when I submerge the chicken in it, the displacement brings the fluid level to almost the top of the stock pot. I note this because I noticed that I was approaching the 4-quart line of my prep bowl as I was emptying my fourth can of tomatoes, so I only used 4 cans.

I also advise adding the chicken after bringing the tomatoes to a simmer (stirring occasionally) because I burned my mirepoix waiting for the tomatoes to heat.

Ultimately, the dish is a little bit of a departure for me because it was rustic and served family style but successful. Mrs. Stuntman enjoyed it and in the end, that's all that matters.