- 1 broiler-fryer chicken (2½ to 3 lb)
- 2 qt water
- ⅓ cup salt
- ¼ cup pickling spice (½ of a 1½-oz. jar)
Take a Dutch oven, pour some water in it, add the pickling spice and salt, and boil it. Then remove it from heat and chill it. You can remove giblets from the chicken pieces that you have, rinse them, and squeeze them dry. Then remove the chicken from the marinade and get rid of the extra marinade with the help of paper tissues. Place the chicken breast side up at the center of the cooking grate. Grill the chicken for 1 hour 45 minutes until the temperature of the chicken rises up to approximately 180ºF. At this point, the drumsticks would also move with ease. Serve the chicken hot.
Barbecue Chicken Kisses
- 1 skinless, boneless chicken breast half, cut into bite-sized pieces
- 1 potato, peeled and cubed
- ½ onion, chopped
- ½ green bell pepper, chopped
- 2 tbsp. barbecue sauce
The first step would be to heat the grill over medium high heat. Oil the grate lightly. Now take two sheets of aluminum foil so that you can place the chicken breasts, potato, green bell pepper, and the onion along with the barbecue sauce at the center of the foil and pack it. Make as many of these packages as you want and then grill them at a moderately high temperature for approximately 35 minutes or until the temperature of the meat reaches approximately 180ºF. Serve hot.
Chicken with Mustard Sauce and Green Beans
- 5 skinless chicken breast fillets (about 1000 g total)
- 350 g green beans, trimmed
- ¼ cup pouring cream
- 2 tbsp. olive oil
- 1 tbsp. whole grain mustard
- 1 tbsp. unsalted butter
- 1 tbsp. Dijon mustard
- Salt and freshly ground black pepper
Preheat the oven to 180 - 200ºF. In the meantime, season the chicken with salt and pepper. Mix some butter and oil in pan and heat them. Add the chicken fillets to the pan when the butter is not foaming anymore and fry it for approximately 1 to 3 minutes so that each side takes on an attractive golden brown color. Now put the chicken on the roasting tin and roast it for about 15 minutes till the chicken is cooked thoroughly. Now put the chicken pieces on the plate and cover them to keep it warm. Now prepare the sauce with the chicken stock. Put it in the frying pan in which you fried the chicken so that the pieces and bits of chicken flow into it. Boil the stock and add mustard and simmer it for another five minutes. Now add the cream and boil the sauce till it becomes thicker. In the meantime, cook some beans in salted water and roast them for about 15 to 20 minutes and serve them with chicken and mustard sauce.