Laura’s Famous Fried Chicken and Country Gravy

11/21/2013 by Laura Leave a Comment

I was very lucky to grow up in a big family of farm-house cooks. My maternal Grandpa had 9 brothers and sisters. They were all born and raised in and around Washington wheat country, in Whitman County. Many of them had farms, leased farms, worked on farms; wheat, cattle, hogs, chickens. My Grandma and my Mom, and all the other women folk in the county, spent hundreds of hours making enormous Sunday style suppers; everyday, during wheat harvest. No dishwasher, limited refrigeration, and a wood fired stove…can you even imagine?

By the time the 9 brothers and sisters married and had kids, and their kids had kids; we totaled over 100. About half of the original 9 brothers and sisters and their spouses, moved off the farms. They did not, however, give up “farm style” cooking. Fresh cream, fresh butter, vegetable, chickens, pork and beef were bought from their previous neighbors or raised on their own farm! These great cooks and farm raised food led to some pretty spectacular grub, at our family reunions! Cakes, pies, salads (long before we worried about potato salad sitting out too long), home-made bread, rolls, cookies and FRIED CHICKEN! I remember the chicken, and I am lucky enough to have watched my Grandma and Mom make it 100’s of times. My recipe is my own, and I don’t shake it in a brown paper bag, mostly because I don’t have any! While this was a frequent Sunday supper as a kid, it is now a one or two time a year treat!

For the Fried Chicken

1 fresh chicken, preferably organic, cut into 8 pieces (cut each breast half in 2 pieces)

1 quart of buttermilk

3 Tablespoons of Mrs. Dash

1 Teaspoon Garlic Pepper

1 Teaspoon Kosher Salt

1 Teaspoon Poultry Seasoning

1 dash Paprika

Place the chicken pieces in a large glass bowl. Add enough buttermilk to cover all the chicken. (You may not need the whole quart.) Add the seasonings. Toss the chicken to distribute evenly. Cover with plastic wrap, and marinate overnight.

Remove the chicken from the buttermilk. Place in a colander in the sink and let the extra buttermilk drip off. Meanwhile, add a cup of flour, 1 teaspoon of salt and 1 teaspoon of pepper to a sturdy plastic bag. (You made need to add flour, salt and pepper a couple more times.)

Pour about 2 inches of peanut oil into a large heavy pan – like a Dutch oven. Heat over medium high heat. Place chicken in bag of flour, 2 pieces at a time, and shake to coat evenly. Place chicken in hot oil and fry on all sides until evenly brown. Remove chicken from oil and place on a baking pan with a rack. Repeat until all chicken has been fried. (DO NOT discard the flour, you will need it for the gravy.) If you intend to serve with mashed potatoes, you may want to start those now.

Place the chicken in a 325′ oven for about 20 minutes, or until a thermometer reads a minimum of 165′, in the thickest piece. Start the gravy!

For the Country Gravy

flour from coating chicken

fat from frying chicken

8 ounces chicken stock

1 quart of milk

salt and pepper

Drain all but about 1/4 cup of oil from the pan the chicken has been frying in. (Make sure you retain all the little brown bits!) Heat the oil in the pan over medium heat.

Sprinkle in about 1/2 cup of the seasoned flour you were dredging the chicken in.

Stir with a whisk until flour and oil are incorporated, and a roux is formed. Once the roux is slightly browned, add in the chicken stock. The mixture will be very thick. Lower the heat and continue to mix thoroughly.

When the stock is fully incorporated, turn heat to low and whisk in about 75% of the milk. Continue to stir. Taste for seasoning. Add additional stock or milk if gravy is too thick. Keep warm until ready to serve.

When ready to plate, place chicken, your favorite mashed potatoes, and vegetable on plate. Spoon gravy over potatoes. Garnish with fresh, chopped parsley. Savor every bite…and do not tell your cardiologist about this meal!

Arroz con Pollo – Chicken with Saffron Rice and Peas

10/16/2013 by Laura Leave a Comment

I have made this recipe many times over the years. It is adapted from the Foods of the World – Spain and Portugal, Time Life cookbook series. As I mentioned on my “About” page, my Mom subscribed to this series of cookbooks and received one country or region per month, for two years. I learned to cook many international dishes from these books. The original set was sold at one of their pre cross-country move yard sales. Thanks to eBay, I have a full set of my own!

Don’t faint when you go to buy the Saffron. A little goes a long way… it is worth the splurge. The color, taste and aroma are so unique – there is not a suitable substitute. Saffron is harvested and packed entirely by hand. The threads come from the saffron crocus, Crocus sativus. I may plant a few bulbs myself next year!

For the Arroz con Pollo

1 chicken, about 3 pounds, cut into 6 to 8 serving pieces

Salt and fresh ground pepper

oil for frying

1/4 pound salt pork, diced

1 chopped sweet onion

4 cloves garlic, finely chopped

1/2 cup dry, white wine

1 tablespoon smoked paprika

1 can diced tomatoes (14.5 to15 ounces)

1 1/2 cups rice, uncooked

1 cup fresh or frozen peas

3 cups hot chicken stock

1/4 teaspoon ground saffron

2 tablespoons chopped parsley

Pat the chicken pieces completely dry with a paper towel. Season all sides with salt and pepper. Set aside. Warm a little oil in a heavy pan. Add the salt pork and cook, stirring frequently, until crisp and golden. Remove to a paper towel to drain.

Remove all but a tablespoon, or so, of oil from the cooking pan. Brown the chicken on all sides until it is a rich, golden brown. Remove from pan, when browned on all sides.

Add the onions and garlic to the pan and sauté until soft. Deglaze the pan with 1/2 cup white wine.

Add the tomatoes, with their juice, and the parprika. Simmer about 5 minutes. Add the rice, heated chicken stock, saffron, peas and pork. Bring to a simmer and cook about 5 minutes.

Return the chicken to the pot. Cover and continue to cook on low heat until the liquid has been absorbed and the chicken and rice are done, about 25 minutes. To serve, place a piece of chicken on top of a serving of rice. Garnish with copped parsley. Serve with a crisp green salad and crusty bread.

Turkey Dinner – A pre-holiday primer!

10/09/2013 by Laura 2 Comments

I know I sound like a broken record but our weather is horrible! I guess we are receiving the giant weather bill for our glorious summer. These dark, grey days make me crave comfort food more than normal. Turkey dinner is one of my favorite in the comfort food department. I have “turkey dinner spots” all across the country. Almost every NYC deli has a good turkey dinner – check out the diner at the Edison Hotel near Times Square. At our favorite beach spot, it is the Lumberyard Grill & Rotisserie in Cannon Beach, Oregon.

In addition to being a warm, comforting meal, it is economical. We always have a turkey breast, or two, in the freezer. In the summertime, we grill them on the rotisserie or smoke them in the smoker. My favorite, however, is the old fashioned way. Smothered in poultry seasoning, roasted slowly and served with stuffing and gravy! YUMM! Not to mention the sandwiches….! I’ll also share some of my “must have” products with you, to help with the big turkey event, later next month!

The turkey breast is all white meat and low in fat. There is virtually no waste, unlike a whole turkey. And, it is extremely easy to prepare! It is important to season it well and provide moisture, while it cooks. To impart a lot of flavor and end up with good gravy “fixings” I always cook the breast on a bed of herbs and vegetables. I used carrots, fennel, celery, onion, sage, thyme, and rosemary. To start, heat the oven to 325′. I have a Convection Roast feature I love to use, with a temperature probe option.

Place the breast on the bed of veggies and herbs. Pat dry. Give it an olive oil massage. Season with Poultry Seasoning, Garlic Pepper and Kosher Salt. If you are from the Northeast, I am sure you know about Bell’s. Not always easy to find in the West – it is worth the search!

One of my must have holiday items, very poorly lit, is Better Than Bouillon Turkey Base. They make many other stock bases that are very useful. Place two Tablespoons Turkey base into the roasting pan with a cup of water. Roast the turkey until the temperature in the meatiest part reaches 165′. About 2 hours for an 8 pound breast.

While the turkey is roasting, prepare the stuffing. I have many favorites, but not all are available all year around. My mom has always used Mrs. Cubbison’s, so when going for the comfort factor, that is what I tend to grab. Follow the directions on the package! Don’t skip the celery and onions.

When the turkey is done, remove from baking pan and place on a plate. Cover it loosely with foil. It needs to rest at least 15 minutes, before carving.

Pour the pan juices through a strainer into a pot to make the gravy. Smash the veggies with a spoon against the sides of the strainer, to extract all their yumminess!

Pour the broth into a fat separator. You don’t know what that is? Awesome device. If you wash dishes by hand, I would make sure I get a glass unit, as the plastic seems to hold on to the fat. I use this whenever I make soup, broth, gravy etc…. Yes you can skim with a spoon, or chill until the fat solidifies, but that’s a lot of extra time and work!

Return the pan drippings to a small saucepan. Make a thickening for the gravy. I use 3-4 Tablespoons of Wondra Flour and 1/4 cup of cold water. Mix the flour and water well, stir into simmering pan juices. Whisk until sauce thickens. Reduce heat to low until ready to serve.

We served the turkey and stuffing with oven roasted Brussels sprouts and lingonberries. The best thing about turkey dinner, are the turkey sandwiches that follow. Enjoy!

Chicken Cordon Bleu!

09/30/2013 by Laura Leave a Comment

This is one of Dave’s all time favorites, usually reserved for special occasions. In honor of Dave getting in three dog walks between storms on Saturday, I made Chicken Cordon Bleu for dinner! Yes it was the same day I made the Apple Blackberry pies. And yes, I was in the kitchen all day… but what a lovely meal it was. Ingredients 1 chicken breast half, per serving 3 slices prosciutto, per serving 1/4 cup grated gruyere cheese, per serving 2 eggs 1 cup flour 1 cup Panko bread crumbs Salt and Pepper 1/2 cup regular bread crumbs 2 Tablespoons butter 2 Tablespoons olive oil 1/2 cup Brandy, per two servings Cooking twine for tying the rolls up Parsley for garnish. Rice pilaf and vegetable du jour for serving. Pound the chicken to about 1/4 inch thick. I do this in a bag of seasoned flour, as it contains the mess. Place the prosciutto on the flattened chicken breast. Add the shredded cheese. (Shredding the cheese makes them easier to roll up.) Roll the chicken up, from the longer edge. Tie it up with the twine, rolled roast style. There is a great video by Epicurious on the technique, here. http://www.youtube.com/watch?v=WbMsXEz_LtE. We could not get a good shot of this process, unfortunately. Heat the oven to 350′. Break the 2 eggs into a bowl that will fit the chicken rolls. Add 1/4 cup of water to the eggs, mix well with a fork. Mix the Panko and regular bread crumbs together on a plate. Season with salt and pepper. Dip the rolled and tied chicken into the flour, then the egg wash and then the seasoned bread crumbs. Heat the butter and olive oil on low heat in an oven-proof skillet. Brown the chicken rolls slowly on all sides. Once the chicken is brown, add the brandy and flambé by tipping the pan toward the stove flame. Cook until the flames go out. (If you do not have a gas range, ignite the brandy with a lighter.) Place in the pre-heated oven to finish cooking, about 20 minutes. Prepare your rice pilaf and vegetable while chicken cooks. Remove the chicken to a cutting board. Cut the twine with kitchen scissors and remove. Slice the chicken rolls, plate with the rice and vegetable, garnish with parsley and Enjoy!

Chicken, Andouille Sausage and Shrimp Gumbo

09/23/2013 by Laura 3 Comments

We first started making Cajun style food at home, when one of our all time favorite restaurants, Berk’s in Ballard, closed years ago. We still miss Berk’s and always compare our food to what we would have ordered there. Dave’s love of Cajun food grew even stronger with frequent visits to The Cajun Queen in Charlotte, NC, during the six months he lived there for work.

I am certain I will get emails telling me that our version of Gumbo is not authentic – which I will acknowledge right now. Our recipes are suited to our tastes and have come together after reading Gumbo recipes from John Besh, Emeril, The Junior League of Lafayette, The Cajun Gourmet: Carlo Di Napoli, Paul Prudhomme, Justin Wilson and many others. This is about a 3 hour preparation, so plan accordingly.

Need some Cajun inspiration to get you started? Check out Dave singing Jambalaya with our friends The Hank Williams Review, at our wedding a “few” years ago!

Laura and Dave’s Gumbo

For the roux

3/4 cup of High Heat Oil – I like Spectrum High Heat Sunflower Oil

3/4 cup of flour

Heat the oil in a large, very heavy stock pot. Heat over medium high heat, to just about smoking. Add the flour, stir constantly to bring the roux to the color of peanut butter. If it starts to smoke, turn it down a little. You will know if you have burnt it and need to start over, as it will smell burnt! This process should take about 30 minutes, or as Emeril once told me – about the time it takes to drink two beers!

2 cups diced celery

2 cups diced onion

2 cups diced green pepper

Add half the diced vegetables to the finished roux, stirring well. Let cook about 10 minutes. Add the remaining vegetables and cook another ten minutes. (Adding them all at once puts too much water into the mixture and will stop the cooking.)

1 22 ounce bottle of dark beer

1 quart (32 ounce) seafood stock

1 16 ounce can diced tomatoes with juice

Add the beer and simmer about 5 minutes to reduce the alcohol. Stir in the stock and the diced tomatoes.

Next, add the seasonings. You will adjust the seasoning throughout the cooking process. Start with the lowest recommended amount first!

4-6 Tablespoons Cajun Seasoning (make sure it is salt free, so you can control the salt)

1 Tablespoon Marjoram

2 Bay Leaves

1/2 teaspoon cayenne pepper

Kosher salt

Fresh ground black pepper

Simmer the mixture over low heat about 40 minutes. While the mixture is simmering, grill the sausage and chicken thighs to add color and flavor. You are not cooking them all the way through. Let the sausage and chicken cool before adding back into the pot, to ensure they retain their juices.

8-10 boneless, skinless chicken thighs, seasoned with a little Cajun seasoning, salt and pepper

6-8 Andouille Sausage (we love the Pork Andouille sausage from Whole Foods)

Add the chicken thighs and the sausage to the gumbo and continue to simmer over very low heat about an hour. Adjust for seasoning….Does it need more Cajun spice, cayenne, salt, pepper? We do not cut the sausage up. We have found leaving them whole keeps them a lot juicer.

2 cups sliced okra (we use frozen)

At the end of one hour, add the frozen okra. Continue to cook another hour. Once again, adjust for seasoning….Does it need more Cajun spice, cayenne, salt, pepper?

Add the shrimp about 30 minutes prior to serving. Simmer very gently. Overcooking the shrimp will make them tough and rubbery. Adding the shrimp at the same time you start the rice, will ensure everything is ready to go at once.

1 pound 21/25 count raw, peeled/deveined tail-on shrimp

Diced green onions for garnish

Cooked white rice for serving

To plate, place a scoop of rice on a plate or bowl. Add a scoop of gumbo and garnish with sliced green onion. Serve with a crisp green salad and fresh, crusty bread.

Laura and Dave’s Gumbo – Ingredient List

3/4 cup of High Heat Oil – I like Spectrum High Heat Sunflower Oil

3/4 cup of flour

2 cups diced celery

2 cups diced onion

2 cups diced green pepper

1 22 ounce bottle of dark beer

1 quart (32 ounce) seafood stock

1 16 ounce can diced tomatoes with juice

4-6 Tablespoons Cajun Seasoning (make sure it is salt free, so you can control the salt)

1 Tablespoon Marjoram

2 Bay Leaves

1/2 teaspoon cayenne pepper

Kosher salt

Fresh ground black pepper

8-10 boneless, skinless chicken thighs, seasoned with a little Cajun seasoning, salt and pepper

6-8 Andouille Sausage (we love the Pork Andouille sausage from Whole Foods)

2 cups sliced okra (we use frozen)

1 pound 21/25 count raw, peeled/deveined tail-on shrimp

Diced green onions for garnish

Cooked white rice for serving

Fresh Tomato Sauce with Italian Style Turkey Meatballs and Spinach Pappardelle

08/26/2013 by Laura 1 Comment

One of my friends asked if I was using the same tomato pictures over and over and over again. The truth is, the tomatoes are all ripening at once and I have been picking a colander full about every other day! I processed 4 quarts, gave many away and still have more than two people can eat! Sunday’s basket full led to a fabulous batch of fresh Marinara sauce. I am sure there will be additional batches to freeze and enjoy this coming winter.

I am certain every cook who has a patch of tomatoes has a fresh tomato sauce recipe. I think it is something that must be customized to your own taste. I “winged” it this time, but I will repeat this process, as it was absolutely delicious. (The green tomatoes are “Green Zebra” heirloom tomatoes. They are not unripe tomatoes. The yellow-orange tomato is Jaune Flamme – a new variety to us, that is really yummy.)

Laura’s Fresh Tomato Marinara

6 cloves Garlic

1 large diced onion

1 large diced Carrot

1 stalk diced Celery

Olive oil

Handful of fresh chopped Basil – about 1/2 cup

Fresh chopped Oregano – about 1/4 cup

Red Pepper flakes – about 1 teaspoon

Tomato paste – I used 3 small cans – you will need to judge this based on the desired thickness of your sauce and the water content of your tomatoes.

1 large can whole San Marzano tomatoes (I thought I needed additional color and depth, so I threw in the canned tomatoes.)

Salt and Pepper to taste

Fresh tomatoes – about 8 pounds, blanched, cooled, peeled and chopped*

In a very large pot, sauté the onions, garlic, carrots and celery in about 1/3 cup of olive oil, until softened. Always add the garlic last, to avoid burning it.

Add in the peeled, chopped fresh tomatoes.

Bring to a slow simmer, breaking down the tomatoes with a spoon. Add the tomato paste, canned tomatoes, herbs, and seasonings. Cover and simmer about 2 hours. I used the immersion blender near the end of the cooking time, to ensure all tomatoes were broken down.

Italian Style Turkey Meatballs

Inspired by Katie Workman’s recipe in Food and Wine Magazine

4 large eggs

3/4 cup whole milk

2 cups panko bread crumbs (use panko – they produce a lighter, fluffier meatball)

1 tablespoon minced garlic

1/2 cup finely chopped flat-leaf parsley leaves

1/2 teaspoon dried oregano, crumbled

1/2 teaspoon dried basil, crumbled

1 teaspoon Italian seasoning

1/4 teaspoon dried red pepper flakes

1 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving

1 tablespoon olive oil (ground turkey can be a little dry)

Kosher salt and Freshly ground pepper, to taste

3 pounds ground turkey

In a large mixing bowl, whisk the eggs and milk. Stir in the breadcrumbs, garlic, parley, oregano, basil, olive oil and cup of Parmigiano-Reggiano cheese. Add the ground turkey and mix well until all ingredients are combined.

Heat a generous amount of olive oil in a large sauté pan. Form the meat mixture into 1 1/2 – 2 inch balls and place in the sauté pan. Brown the meatballs on all sides. Transfer to a baking sheet lined with parchment. Bake for 15 minutes at 350′. Wipe the oil from the sauté pan, return the meatballs and smother in marinara sauce. Serve over your favorite pasta. We used our local La Pasta’s spinach pappardelle.

This was our first time making these meatballs. They are absolutely delicious and will become a staple around here. Next time, I will double the recipe so I can freeze extras for future use!

*I am sure you know the easiest way to peel a tomato is to blanch it in boiling water for about 30 seconds, and then drop it into an ice water bath. The skin will slide right off! Cut an “X” in the bottom of the tomato before dropping it in the simmering water.

Dave didn’t know I had onions in the garden! Walla Walla sweets of course. You should have seen his face when I reached into the ground and yanked them up! The basil is also growing like crazy. Pesto is forthcoming.

Black Bean and Corn Salad, BBQ Chicken and Ribs, and Peach Cobbler

08/24/2013 by Laura 1 Comment

Last Sunday, we had a mini family reunion. My Mom and Dad drove over from Kennewick and my cousin Keith, his wife Monique and son Carl were here from New York. The New York cousins were on a stop-over in Seattle, prior to their 7 day Alaska cruise! Like every good family reunion, the food was delicious and plentiful. Because we were so busy visiting and eating – I don’t have a lot of “finished” product shots. I did want to share a couple of the recipes anyway.

The Menu

Dave’s Smoked Baby-Back Ribs

BBQ Chicken (see previous post)

Laura’s Potato Salad (see previous post)

Tomato, Basil and Fresh Mozzarella Salad

Black Bean and Corn Salad with Cilantro and Citrus Vinaigrette

Peach and Blueberry Cobbler with vanilla ice cream

For the Black Bean and Corn Salad with Citrus Vinaigrette

4-5 ears of corn, shucked, cleaned and grilled

1 pound dry black beans*, soaked overnight, cooked with 2 cloves of garlic, rinsed and thoroughly chilled (*yes you could use canned beans)

1 large purple onion, chopped finely

2 jalapeno peppers, minced finely

1/2 cup finely minced fresh cilantro

salt and pepper

For the Citrus Vinaigrette

Juice of 3 limes, about 1/3 cup

1/4 cup orange juice

3/4 cup olive oil

1/2 Teaspoon cumin – or more to taste

1/4 teaspoon chipotle chili powder – or more to taste

1/2 teaspoon salt

Place all in a jar and shake well. Pour over salad. Refrigerate overnight before serving.

Helpful hint! When cutting corn off a husk, place a small bowl upside down inside a bigger bowl. The kernels will stay in the mixing bow!

For the BBQ ribs

Prepare the ribs a day ahead to allow the rub to soak in. Use any bbq rub you like. The most important part is removing the silvery membrane from the back of the ribs, first. Rub both sides of the rib with your seasoning of choice, place in pan and refrigerate overnight. Bring the ribs to room temperature prior to smoking. Dave smokes the rib racks about 4 hours. We then cover with bbq sauce and keep warm in the oven until ready to serve.

For the Tomato, Basil and Fresh Mozzarella Salad

Slice large, ripe tomatoes. Slice the same amount of fresh mozzarella. Arrange on plate by alternating a tomato slice and a cheese slice. Top with sliced basil. Sprinkle with fresh, fruity olive oil and season with salt and pepper.

For the Peach Cobbler

I used Palua Deen’s recipe, with the addition of blueberries from the garden. (I omitted the water as the peaches were really juicy.)

4 cups peeled, sliced peaches

2 cups sugar, divided

8 tablespoons butter

1 1/2 cups cake flour

1 1/2 cups milk

1 cup blueberries, for my version

Ground cinnamon, optional

Preheat oven to 350 degrees F.

Combine the peaches, 1 cup sugar, in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat. Add in one cup of blueberries, if desired.

Put the butter in a 3-quart baking pan and place in oven to melt.

Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.

To serve, scoop onto a plate and serve with or vanilla ice cream.

Summer is Here…Potato Salad!

05/06/2013 by Laura Leave a Comment

Wow…80′ here in Seattle today. What do we do when we get a glimpse of summer? We barbecue chicken and make potato salad. With the visit of my parents and the great weather, I knew it was potato salad time! I have been making this recipe for years, and it is my favorite. I think potato salad preferences are very personal and are likely based on what you grew up with. My best friend makes her salad about the same way, only she adds pickles and pickle juice. You can easily add any ingredients that make the salad your own!

Ingredients

This makes a “party size” batch of salad. You can cut the recipe in half if needed.

5 pounds small red potatoes

3/4 cup apple cider vinegar

10 eggs, hard-boiled

1 medium purple onion, diced

1 medium sweet onion, diced (Maui or Walla Walla)

1 bunch green onions, sliced, including tops

2 cups chopped celery

1/4 cup finely chopped parsley

2 Tablespoons celery seed

1 Tablespoon celery salt

1 Tablespoon kosher salt

1/2 tablespoon black pepper

2 cups mayonnaise, whatever kind you prefer

2 Tablespoons prepared yellow mustard

paprika for garnish

Scrub the potatoes and remove any blemishes. I do not remove the peels. Put them in a large pot of water and bring to a boil. Simmer for about 20 minutes, until fork tender. Drain the potatoes in a colander for about 15 minutes. Place the potatoes in a non-reactive bowl. Pour the apple cider vinegar over the potatoes, cover with plastic wrap and refrigerate overnight.

Cook the eggs at the same time. Bring them to a boil, turn off heat, cover and let set for 10 minutes. Rinse in cold water and refrigerate overnight.

I always make the salad early, the morning I intend to serve it. Chop the potatoes into bite size pieces. There will be vinegar left on the bottom of the bowl. Pour that over the chopped potatoes.

Add the rest of the ingredients. Gently mix all together. Adjust for seasoning to your taste. Pile into a serving bowl, sprinkle with paprika and chill at least 6 hours.

Tender, Juicy Barbecued Chicken

After burning many pieces of chicken over the years, we finally got it right. We turned down the heat and turned the chicken more frequently. We also learned that it is easiest if all the pieces are the same size, like the chicken quarters below.

Heat grill to 350′. Season the chicken with salt and pepper on both sides. Cook the chicken a total of 40 minutes, or until temperature registers 165′ on a thermometer. Turn the chicken every 10 minutes. Baste with Chef Hak’s Chipotle Bourbon BBQ sauce the last 10 minutes of cooking time!

Be sure to try Chef Sharone Hackman’s Award winning BBQ Sauces. Not heard of them? Check it out here!

http://www.haksbbq.com/