In this chapter you will learn:
Now that we got the bird, we need to cook it. You probably have some good recipes to use but you might consider these ones in addition. The first is beer can chicken. This is simply the easiest to make and adaptable to lots of different liquids. In a plastic bag put the chicken, salt, pepper, flour, paprika, thyme, and fennel and shake it so the inside and outside are coated. Get a can of your favorite beer, sugar based soda, canned ice tea, or even a can of wine, and mount the bird on the can and use the legs to prop up the chicken and then either bake in a 350 degree oven until internal temperature hits 180, about 60 minutes, or on a grill and reload the charcoal as needed.
Similar to this is to make a marinade. Take a sugar based soda, (Sorry, the bird is not on a diet), beer, red wine, (Merlot is great for this), smashed garlic to taste along with onions, and peppers into a plastic bag with the chicken, (Either whole or cut up), and put in your fridge and every 12 hours flip the bag to all gets covered. You can either bake it in a 350 degree oven, or fire up the grill. You can cook the marinade along with some flour to make a gravy, or no flour to make a glaze. You must cook or throw away the marinade, never serve it raw.
Finally a simple fried chicken recipe. Cut up the bird if not already done. Dry the bird with a paper towel, and in one plastic bag goes flour, salt, pepper, paprika, onion and garlic powder and in a bowl put in some buttermilk. Shake the pieces in the flour mixture, then dip in the buttermilk, and back into the flour and either into the oven or a skillet with vegetable oil, (Olive oil is not to be used for this) under a high flame. Rotate the chicken so all sides are cooked then remove to paper towels to remove excess oil. You may need to refill the skillet with oil and between groups of pieces being cooked, let the oil regain its temperature.