Saturday, May 14, 2016

Best Oven Baked Chicken


1/2 cup water
1/2 cup ketchup
1 large onion, halved and sliced
1/4 cup low sodium soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon extra-virgin olive oil
1 tablespoon honey, or more to taste
1 tablespoon all-purpose flour
1/2 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/8 teaspoon poultry seasoning
1 (4 to 6 pound) whole chicken


1. Stir water, ketchup, onion, soy sauce, Worcestershire sauce, olive oil, honey, flour, garlic powder, black pepper, and poultry seasoning together in an oven-safe Dutch oven. Simmer over medium heat, stirring occasionally, until flavors blend, 5 minutes. Cool for 10 minutes.

2. Preheat oven to 375 degrees F (190 degrees C).

3.Place chicken in Dutch oven and turn to coat in ketchup mixture. Spoon 1/4 the mixture and onions into the chicken cavity. Place chicken breast side down into Dutch oven; cover with an oven-proof lid.
Bake chicken in the preheated oven, basting once, for 45 minutes. Uncover the Dutch oven and increase heat to 400 degrees F (200 degrees C).

4. Turn chicken breast side up and bake until chicken has browned, about 15 more minutes. Let chicken stand for about 10 minutes before serving.

The Best Beer Can Chicken Ever


1 cup chocolate stout beer
3 green Thai chile peppers
3 cloves garlic, peeled
3 tablespoons brown sugar
2 teaspoons dry mustard
1 teaspoon garam masala
1 teaspoon kosher salt
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon ground nutmeg
1 (5 pound) whole chicken
Add all ingredients to list


1. Preheat grill for medium heat. If using charcoal, push coals to the side of the grilling area for indirect heat.

2. Pour stout beer into an empty 12-ounce soda can and drop Thai chilies and garlic cloves into the can. Mix brown sugar, dry mustard, garam masala, kosher salt, black pepper, cayenne pepper, cumin, cinnamon, onion powder, garlic powder, and nutmeg in a bowl.

3. Rinse the chicken and coat the skin with the entire batch of spice rub. Place soda can containing beer mixture onto the prepared grill and sit the chicken upright onto the can.

4. Grill chicken over indirect heat until juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads at least 165 degrees F (75 degrees C), about 45 minutes. Let chicken rest 10 minutes before serving.

The Best Chicken Soup Ever


1 (2 to 3 pound) whole chicken
3 stalks celery with leaves, chopped
1 pound baby carrots
2 onions, chopped
2 cubes beef bouillon, crumbled
1 packet chicken noodle soup mix
2 (14.5 ounce) cans low-sodium chicken broth
1 pinch dried thyme
1 pinch poultry seasoning
1 pinch dried basil
5 black peppercorns
2 bay leaves
1 pinch dried parsley
1 (8 ounce) package farfalle (bow tie) pasta
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1. Place chicken in a large pot and cover with water. Place celery leaves in pot and bring to a boil, then reduce heat and simmer until chicken is cooked through, 30 to 40 minutes. Remove chicken from pot and place in a bowl until cool enough to handle.

2. Meanwhile, strain the cooking liquid, discard the celery tops and place the cooking liquid in a large pot. Place celery, carrots, onion, bouillon, soup mix and chicken broth in the pot and let simmer. Season with thyme, poultry seasoning, basil, peppercorns, bay leaves and parsley.

3. Bone chicken and cut up meat into bite-size pieces. Return meat to pot. Cook until vegetables are tender and flavors are well blended, up to 90 minutes.

4. Stir pasta into pot and cook 10 to 15 minutes more, until noodles are al dente. Serve hot.