Tag: Chicken
Pollo a la Brasa
Pollo a la Brasa
Rotisserie chicken is one of the most consumed dishes in Peru. Pollo a la brasa was created in Lima in the early 1950’s by 2 Swiss chefs in the hotel industry. The original recipe was marinated with just sea salt and cooked over charcoal flames. The chicken was served with fries and a salad, along with a green mayonnaise based dipping sauce. The recipe has obviously evolved today and is commonly eaten everywhere.
Servings: 4
Equipment
- food processor
- roasting pan with rack
Ingredients
- 4 lb roasting chicken
Marinade
- 3 tbsp olive oil
- 1/4 cup lime juice
- 5 garlic cloves minced
- 1 tbsp sea salt
- 2 tsp sugar
- 2 tsp paprika
- 1 tsp ground cumin
- 1 tsp black pepper
- 1 tsp oregano
Green Sauce
- 3 jalapeños chopped
- 3 garlic cloves chopped
- 1 cup cilantro leaves and stems chopped
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tsp lime juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
Instructions
- Purée all of the marinade ingredients in a food processor.
- Place the chicken in a gallon sized storage bag. Spoon two thirds of the marinade underneath the skin of the chicken, making sure to not tear it. Pour the rest of the marinade over the chicken. Squeeze out as much air as possible and seal the bag. Marinate the chicken for 24 hours.
- Preheat the oven to 350 degrees. Place the chicken on a rack on a roasting pan lined in foil.
- Roast for 90 minutes. Let rest for 15 minutes before serving.
- While the chicken is resting, purée all of the green sauce ingredients in a food processor.
Smoked Whole Chicken
Smoked Whole Chicken
My favorite way to prepare chicken is to leave it whole. Brining and smoking it adds a ton of flavor and gives it a nice golden brown color. A 4lb. chicken will take 4 hours to brine and about 3 hours to smoke. Chicken is something that takes on whatever flavor you introduce to it, so I used a combination of hickory and oak wood chips for smoking. You can really use whatever type of wood chips that you like. You will want to take the temperature in the thickest part of the thigh, not the breast; despite how many recipes out there that tell you the opposite. The reason why is that the breast will get done first before the thigh. The thigh needs to temp at 180 degrees, unlike the breast at 165. The thigh at 165 degrees is still too tough. It needs that extra 15 degrees to tenderize and render out the fat. When finished, let the chicken rest for 15 minutes before carving.
Equipment
- Electric Smoker
- Probe Thermometer
Ingredients
- 4 lbs whole chicken
Brine
- 1/2 gallon water
- 1/2 cup salt
- 1/2 cup brown sugar
Wood Chips
- hickory wood chips
- oak wood chips
Instructions
- Mix together the brining ingredients.
- Brine the chicken for 4 hours in a gallon sized storage bag.
- Place the chicken on a rack. Pat dry with paper towels. Allow to rest at room temp for an hour before smoking.
- Preheat your smoker to 250 degrees. Smoke the chicken until the internal temperature reads 180 degrees in the thickest part of the thigh; about 3 hours.
- Let the chicken rest for 15 minutes before carving.
Smoked Pate
Smoked Pate
My friend James asked me for a good pate recipe. So I gave him this one minus smoking the livers, onions, and garlic. I wasn’t planning on putting the recipe on Stoned Soup until I started thinking about how would this pate taste if it had smoked ingredients. The answer is fucking excellent.The chicken livers only need 90 minutes of smoking time in a 225 degree smoker. I used alderwood since it is mild and works well with poultry. Once the ingredients are smoked, let them cool completely. Add the livers, garlic, and onion to a food processor. Instead of traditionally using cognac for pate, I used Boreal Cedar Gin from Vikre Distillery in Duluth, MN. Process until smooth. Then add in 2 tbsp of butter at a time into the pate and continue to process until all of the butter is incorporated. Place in ramekins and let firm up in the refrigerator overnight before serving.
Equipment
- Electric Smoker
- food processor
Ingredients
- 1 lb chicken livers washed and pat dry
- 2 tsp thyme
- 1/2 tsp cracked black pepper
- 1/2 tsp salt
- 1/4 cup smoked onion chopped
- 1 head smoked garlic peeled
- 1 tbsp cognac or whiskey
- 12 tbsp unsalted butter room temp
Wood Chips
- alder wood chips
Instructions
- Place the chicken livers in a foil pan. Season with thymes, salt, and cracked black pepper.
- Preheat your smoker to 250 degrees. Put the livers in the smoker. Turn the temp down to 225 degrees. Smoke for 90 minutes.
- Pat dry on paper towel and let cool completely.
- Place the livers, onion, garlic, and cognac in a food processor. Process until smooth.
- Add 2 tbsp at a time of the softened butter. Process until all the butter has been incorporated and your pate is smooth.
