Sun-day

[browngirl]

On Sunday the sun came out, and WD and I went up to quietann and deguspice's household for a fun little party. I met some LJ faces in person, saw some nifty folks I hadn't seen for awhile, drank mint juleps, discussed how to kill chickens, and discovered a new recipe for an old favorite. All that, bubbles, mac'n'cheese the good way, and basking in the sunshine. And playing with fire. It was a great Sunday.

So, that new recipe.

It seems to me that cooking chicken on a backyard charcoal grill can be a little risky. Chicken pieces are oddly shaped, and can turn out burned on the outside and raw inside. This cooking method produced spicy, moist chicken with a smoky, crispy exterior, annd I'm going to try it again with other flavorings.

Poached Grilled Jerk Chicken

1/4 cup sugar
1/4 cup salt
1 tbsp molasses
1 heaping tablespoon good quality jerk seasoning paste
1 bay leaf
1/2 tsp dried thyme
1/2 tsp freshly grated nutmeg
a few whole peppercorns and/or allspice
2 quarts water
4 chicken legs, each cut into 3 pieces (ie, one drumstick and thigh cut in half) or 1 chicken, cut in 12 pieces (legs treated as above, whole breast quartered, wing tips trimmed but wings left attached)

Put all ingredients except the chicken into a big pot, and bring to a boil. Turn off the heat. Add the chicken, return to the boil, cover, and turn off the heat. Leave in poaching liquid for one hour, then drain chicken. Pick off any whole spices and discard them. Cover and refrigerate chicken.

When ready to serve, sear the chicken over a hot charcoal fire, turning every few minutes, till smoky and browned outside and hot inside. Makes a dozen pieces.

Comments

[davidfcooper.livejournal.com]

It was really good seeing you and bikergeek Sunday at Ann & Ben's.

I wonder if this recipe would work with tempe for a vegetarian version. We live within walking distance of the West Indian section of Flatbush and frequently dine at vegetarian restaurants there.