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      RECIPE TITLE "The ultimate barbecued chicken"
    Copyright © 2006 by Tyler Florence. Excerpted from Tyler's Ultimate: Brilliant Simple Food to Make Any Time

    ... more great recipes by Tyler Florence on our GREAT CHEFS page!

    yieldsServes 4 to 6 timeTime: About 1 hour, plus briningdifficulty easy to moderate

    The simple process of brining takes barbecued chicken from pedestrian to mouthwatering in as little as 15 minutes. And the sauce….bring an extra stack of napkins because you’re going to be licking it off your elbows!

      INGREDIENTS

    Brine:
    2 quarts water
    2 tablespoons kosher salt
    1/4 cup brown sugar
    2 garlic cloves, smashed with the side of a large knife
    4 sprigs fresh thyme
    2 chickens (3 1/2 to 4 pounds each), quartered

    The Ultimate Barbecue Sauce:
    1 slice bacon
    1 bunch fresh thyme
    Extra-virgin olive oil
    1/2 onion
    2 garlic cloves
    2 cups ketchup
    1/4 cup brown sugar
    1/4 cup molasses
    2 tablespoons red or white wine vinegar
    1 tablespoon dry mustard
    1 teaspoon ground cumin
    1 teaspoon smoked paprika
    Freshly ground black pepper

      METHOD

    For the brine, combine the water, salt, sugar, garlic, and thyme in a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you’ve only got 15 minutes, that’s fine) to allow the salt and seasonings to penetrate the chicken.

    Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat a 2-count of oil in a large saucepan over medium heat. Add your thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add all of the rest of the ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld theflavors.

    Preheat an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a non-stick surface. Take the chicken out of the brine, pat it dry on paper towels and cook, turning once, 15 minutes. Then brush the chicken with the sauce and continue cooking until the chicken is cooked through, 5 to 10 more minutes. Serve with extra sauce.

    HOT! We recommend:

    bookTyler's Ultimate: Brilliant Simple Food to Make Any Time
    TV chef Tyler Florence brings a direct, regular-guy charm to cooking that is equally straightforward, simple and good. In Tyler’s Ultimate, he offers 100-plus recipes for just this kind of food—-"ultimate" versions of dishes like onion soup, crab cakes and spaghetti carbonara, as well as more innovative fare like Chicken Paillard with Fresh Fig Salad and Blue Cheese, Grilled Leg of Lamb with Lemon Chickpea Puree and Greens, and Coconut Shrimp with Basmati Rice, Apricots, and Lime. His desserts, all tempting, include the likes of Chocolate Banana Bread, and Almond Semifreddo with Spiced Honey Dried Fruit. Many of the dishes in this concise collection reflect a thoughtful winnowing of ingredients and technique to produce food that is not only delicious, but can be prepared on a regular basis. Some of Florence’s inventions—-like Watermelon Gazpacho with Chile and Feta Cheese, which is entirely accomplished in a blender-—are ingenious. Photo-illustrated throughout, "Ultimate" is for cooks who want their kitchen work to be as easy as possible, but who also require good cooking—-dishes that capture fully their flavor potential. --Arthur Boehm
    Click here to buy
    book Tyler Florence: Dinner at My Place
    * A peek into life at home with Tyler. He shares the dishes he likes to prepare for his family and friends when he's off the clock.
    * The table of contents is organized by occasion, such as his son's first birthday party, a romantic meal for two, Christmas dinner for the whole Florence family, and a simple meal for a rainy Sunday afternoon.
    * Tyler's menus and recipes feature twists on comfort food classics and showcase his secret family recipes as well as his personal favorites.
    * Menus and personal photos from Tyler's home-cooked meals and dinner parties.
    * Beautiful food and lifestyle photos.
    Click here to buy
    bookTyler Florence: Stirring the Pot
    * A hands-on guide to help readers fall in love with their kitchen again. Inspiration for home cooks to reach that “light bulb moment.”
    * Opens with a hardworking front of book: “The Anatomy of a Knife,” “Pots and Pans You Can't Live Without,” “Good, Better, Best” (Tyler rates the latest gadgets and kitchen equipment).
    * Tyler shares how to navigate the aisles of a grocery store like a pro so readers can create the “Ultimate” pantry .
    * More than 100 must-master recipes.
    * Loaded with photos, including one of every recipe.
    Florence brings a unique perspective to the table with his understanding of how Americans like to cook and eat today, having helped people across the country with their cooking challenges. Before becoming a celebrity chef on the Food Network, he was the executive chef at the award-winning restaurant Cafeteria in Manhattan. He trained at the College of Culinary Arts at Johnston & Wales University in South Carolina. He has been featured in Food & Wine, GQ, The Wall Street Journal, USA Weekend, and People, and created specially branded menu items for Applebee's restaurant chain, appearing in their television commercials.
    Click here to buy
    bookTyler Florence's Real Kitchen: An Indispensable Guide for Anybody Who Likes to Cook
    In what seems to be a bid to become a U.S. version of Naked Chef Jamie Oliver, Florence (who was chef at New York's Cafeteria and hosts his own cooking show) aims for a casual attitude. While organization is loose amorphous chapters on backyard cookouts and Dinner for Two sit side-by-side with highly focused ones on making your own sushi many of the recipes themselves are clever. Sage-Roasted Pork Tenderloin with Dried Plum Sauce features a tasty sauce made with red wine and prunes cooked until soft, and Roasted Sweet Potatoes with Miso, Orange, and Sesame would make a great snack as well as a tasty side dish. The author darts from one subject to the next and often combines flavors unexpectedly, as in Grilled Salmon with Watermelon and Black Olive Salad and Horseradish Burgers with Havarti and Tomato Remoulade. Sometimes Florence's claims that the best cooking is easy, casual and quick are belied by recipes such as the one for Blue Cheese SoufflE with Chamomile-Fig Compote that requires creation of a bEchamel sauce, not to mention the notoriously tricky soufflEs themselves. Florence's tone is light throughout, but readers may be turned off by airy pronouncements (It's often been my experience that many of the cleanest, best flavors are very simple ones) that under closer inspection are fairly meaningless. Others may roll their eyes at his off-color or immature remarks (a man of Thai ethnicity pulls out a karate move when asked to share a recipe; the flavors of a Green Curry Chicken are mental). Copyright 2003 Reed Business Information, Inc.
    Click here to buy

     

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