As the weather turned colder, I was inspired to create something that combines two of my favorite food preparation methods. The chickens are smoked low and slow on the Big Green Egg and the breast and wing meat removed and reserved for the chili. The remains of the birds make a rich, smoky stock. Then, everything is combined in a slow cooker to bring all the flavors together into a warm, rich and savory dish that’s perfect for crisp Fall and Winter evenings. I served this dish with Cheddar Biscuits.
Brine the Chicken
Brining ChickenBrining poultry helps keep it moist and tender during long, slow cook times.
Ingredients
1 whole chicken, giblets and neck removed
1 gallon warm water
3/4 cup kosher salt
2/3 cup sugar
1/4 cup olive oil
Directions
Mix ingredients for brine in a large plastic, food-safe container (I use one of the medium-sized plastic storage bins that I reserve just for brining). Rinse chicken in cold water and place in brine. If unable to fit your brining container in the refrigerator, add a good quantity of ice on top to keep cold. Brine for 4 hours.
Smoke the Chicken
Smoked ChickenAs the chicken ends it’s time in the brine, fire up the Big Green Egg. After the lump is well started, set up for indirect cooking with the plate setter. Add a chunk or two of apple wood to create a light smoke. Let the temperature come up to 300 F and stabilize. While the Egg is heating up, remove the chicken from the brine and rinse with cold water. Place on a vertical roasting rack and place in an aluminum pie plate for drippings. Roast chicken at 300 F until the breast temperature reaches 165 F (about 2.5-3 hours). Remove the chicken and let cool slightly for handling.
Remove the white meat in large pieces, cover and place in refrigerator for tomorrow. If you want, you can also add the dark meat to the white for your chili. Otherwise, use the dark meat for dinner tonight.
Make the Stock
Place the chicken carcass in a stock pot with:
Ingredients
3 quarts of cold water
1 yellow onion, skin removed and quartered
1 stalk celery cut into 1-inch pieces
1 carrot, peeled and cut into 1-inch pieces
1 sprig fresh rosemary
Fresh cracked black pepper to taste (about a teaspooon)
Directions
Bring to a boil. Reduce heat and simmer for 2 hours or until a nice, rich stock is rendered. Remove and discard the chicken pieces and vegetables, then strain through a fine mesh sieve. Store in refrigerator for tomorrow’s chili.
Make the Chili
prepping_vegetablesYou’re about to bring this culinary journey to it’s destined conclusion. A little more prep and then 3+ hours of slow cooking, which will give you time to get your nails done.
Ingredients
Chicken meat reserved from yesterday’s smokage
2 T olive oil
1 medium yellow onion, chopped
4 cloves garlic, minced
1 jalepeno pepper, seeded and chopped
2 t dried oregano
1 t ground cumin
2 cans cannellini beans, rinsed and drained, divided
3 cups chicken broth
Shredded cheddar cheese
Sour cream
Directions
Heat oil in a saute pan and add onion, garlic and jalepeno. Cook about 2 minutes. Sprinkle with oregano and cumin. Cook about 1 minute longer to “scent” the cumin. Transfer into a slow cooker.
In a bowl, combine one can of beans and 1/2 cup of the broth. Mash beans thoroughly and stir to form a paste. Place in slow cooker. Add remaining beans and broth.
Cut any large pieces of the smoked chicken into bite-sized pieces and add to slow cooker. Cook on low about 3 hours until the beans are tender. Taste before seasoning at the end because the stock will be somewhat salty due to extraction of the brine from the chicken.
Top with shredded cheese and sour cream and serve, being sure to let your guests see how nice your nails look.
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