I really like Mediterranean and Tuscan style cuisine. I also love chicken wings. A recipe was formed in my bent and twisted mind. Continue reading Balsamic Wings
Tag Archives: chicken
Korean Chicken
I love Korean barbecue. I had a chicken and I wanted to fire it in the Traeger Timberline and decided to marinate it with Korean flavours. Continue reading Korean Chicken
Blackened Chicken Breast
She Who Must Be Obeyed likes boneless skinless chicken breasts. They are not my favourite cut of chicken as I have pointed out before. I work to give them more taste and a nice texture. Continue reading Blackened Chicken Breast
Quick Sriracha Chicken
She Who Must Be Obeyed buys boneless skinless chicken breasts. She likes them because they are low fat. However, I find they are hard to keep moist and they don’t have a good texture when cooked. I have been advised I am wrong. Continue reading Quick Sriracha Chicken
Episode 35, You Can Make It, BBQ Honey Mustard Wings and Sweet & Spicy Salmon
Episode 35 of my Shaw Spotlight community TV show, You Can Make It, has me making BBQ Honey Mustard Wings and Sweet & Spicy Salmon.
Spatchcock (Butterfly) a Chicken
I have done a video on how to spatchcock a chicken for more even cooking.
The Old Fat Guy
How to Cut a Whole Chicken Into Pieces
I did a video on how to cut a whole chicken into pieces.
Old Fat Guy
Episode 33, You Can Make It, Passing Wind Estates Chicken Legs and Oatmeal Cookies
Episode 33 of my community TV program on Shaw Spotlight has my friend, Bill, making Passing Wind Estates Chicken Legs and me making Oatmeal Cookies.
The Old Fat Guy
Easy Chicken in the Traeger
I love chicken in the smoker. The problem is always the skin. If you want a nice smoke hit, you need to cook low and slow. That yields a rubbery skin. You can finish the chicken on a hot grill, cook it in a butter bath for a while, or scraped the fat off the skin and cook it. All give a nicer skin. Continue reading Easy Chicken in the Traeger
Slow Cooker Chicken Stock
I like to spatchcock my chickens when I smoke or grill them. This involves removing the backbone and breast bone so the chicken lays flat. You could throw these trimmings out or you can save them in the freezer until you have enough to make chicken stock. Continue reading Slow Cooker Chicken Stock