Barbecued Baby Chicken With Corn Pudding Recipes

Steps:

• Build charcoal fire or preheat gas grill. Using poultry shears or a chef's knife, split chicken down the breast bone to cut the chicken in 1/2. Brush lightly with olive oil on all surfaces and sprinkle with salt and pepper or Classic BBQ Rub. Set aside.
• Using a rib holder, place the 4 chicken halves vertically skin-side facing out in each of the 4 slots. The chicken in the holder will resemble slices of toast in an old-fashioned toast holder. Place the rib/chicken holder in the center of the cooking grate over indirect medium low heat (making sure no heat is directly under the chicken.) Grill for 1 hour, or until chicken registers 185 degrees F in the thickest part of the thigh. After 30 minutes, check the internal temperature with an instant-read thermometer. Brush liberally with barbecue sauce during the final 15 to 20 minutes only. If the chicken is sauced too early, it will burn on the outside before the interior meat is cooked through.
• Combine paprika, salt, sugar, brown sugar, cumin, chili powder, pepper, cayenne, onion powder, garlic powder, celery salt and oregano in bowl; mix well. For a smoother rub, puree ingredients in a spice grinder until well combined and all pieces are uniform (the rub will be very fine and tan in color). This step is important if adding to any homemade barbecue sauce.
• In a large saucepan on the stove, add tomatoes, sugar, molasses, bourbon, ketchup, chile sauce, vinegars, and Worcestershire sauce, stirring after each additional ingredient to combine. Add the classic spice rub and simmer until the flavors have blended and the sauce has thickened somewhat, about 30 minutes.
• Let the sauce cool for about 10 minutes or until it is warm but no longer "boiling" hot. Puree using an immersion or traditional blender. Taste and adjust seasonings with salt, about 1/2 teaspoon, and freshly ground pepper. Remember, the ribs will have plenty of spice rub on them, so don't over-season the sauce. Add the cocoa powder and mix well to combine. Let sit 5 minutes and stir again to make sure cocoa powder is well distributed. Let cool and pour into a clean glass jar for storing. The sauce can be made in advance and kept for 2 weeks in the refrigerator.

Steps:

• Grease a round 10-inch baking dish, 2 1/2 inches deep, with melted butter. Set aside.
• Remove husks and silks from corn. With a sharp knife, carefully scraping upward, slice corn kernels into a bowl, reserving the cob. With the back of the knife, carefully scraping downward, scrape remaining part of kernels and milk from cob into the bowl. You should have about 4 cups in all.
• Preheat oven to 350 degrees.
• Use the steel blade of the food processor. Place corn in container with eggs, half-and-half, flour, salt, pepper and sugar and process just 3 to 4 seconds. This can be done in 2 batches if necessary. Pour mixture into prepared baking dish. Sprinkle top with nutmeg and dot with softened butter.
• Place dish in a larger pan in preheated oven. Add enough hot water so that it comes halfway up the sides of the baking dish. Bake 1 hour, or until a knife inserted in the center comes out clean. Serve immediately.
• In a small saucepan mix all ingredients except chickens and butter and bring to a boil. Reduce heat and simmer for 10 minutes. Set aside.
• Wash chickens and trim fat from cavities. Place each chicken, breast-side-down, on a counter, and with a sharp knife or poultry shears, cut down the backbone on each side and remove it. Remove the breastbone. Press down on the chicken to break the breast cartilage so the bird lies flat. Coat each chicken generously with the barbecue sauce.
• Heat butter in a skillet or pan large enough to hold all 4 birds. Place them, skin-side-down, in the pan, and pour remaining sauce over them. Saute chickens for 15 to 20 minutes, turning at least once. (The chickens may be sauteed well ahead of time, if desired, and kept refrigerated until ready for the final cooking. Bring them to room temperature before cooking.)
• When ready to cook, preheat broiler or charcoal grill. Broil chickens until golden on each side, basting generously with the sauce. On a charcoal grill, they will take 10 to 15 minutes to a side, a little less under a kitchen broiler - 7 to 10 minutes to a side.
• Serve immediately.

Steps:

• In a bowl, mix the shredded chicken with the barbecue sauce.
• On a baking sheet, portion the BBQ chicken into 3 logs and place a skewer through the chicken.
• Freeze for 1 hour, or until solid.
• In a bowl, whisk the flour, cornmeal, sugar, baking soda, salt, and pepper.
• Add the egg and milk, and mix until combined. Set aside for 20 minutes.
• Pour mixture into a cup.
• In a large pot or Dutch oven, heat oil to 350°F (180°C).
• Remove the chicken from the freezer and gently loosen the chicken from the sheet with a fork.
• Dip the chicken skewer into the cornmeal batter until completely coated.
• Place corndog into the oil and fry for 3-5 minutes, or until golden brown.
• Place on a paper towel to drain.
• Serve with BBQ sauce.
• Nutrition Calories: 2050 Fat: 172 grams Carbs: 117 grams Fiber: 4 grams Sugars: 47 grams Protein: 13 grams
• Enjoy!

Steps:

• Heat oven to 200C/180C fan/gas 6. Slash each piece of chicken 2-3 times. Put the chicken, onion wedges and peppers in a roasting tin or ovenproof pan, then toss with 1 tbsp oil and the barbecue sauce. Roast for 40 mins, turning halfway, until sticky and tender. Add a splash of water if the sauce dries up a little at the edges.
• Meanwhile, heat 1 tbsp oil in a medium pan, then soften the chopped onion for 5 mins. Stir in the thyme, rice, stock and seasoning. Bring to the boil, cover and simmer for 12 mins. Turn off the heat, tip in the corn, add chilli if using, put the lid back on and let the rice steam for 10 mins more. Fluff up the rice, then serve with the chicken, vegetables and pan juices.

Steps:

• Place chicken in a pot and cover with water; bring to a boil and cook until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain.
• Place potato and carrot in another pot; cover with water. Bring to a boil; reduce heat and simmer until softened, about 15 minutes. Drain.
• Place corn in a saucepan with 1/2 cup water. Bring to a boil; reduce heat; stir and cook until tender, 3 to 4 minutes. Drain.
• Transfer corn to a food processor. Add chicken stock and puree until smooth, about 10 seconds. Add chicken, carrot, and potato. Puree until mixture is smooth and reaches desired texture.

Steps:

• In a wide nonstick frying pan, toast corn ears over medium heat, turning as needed, until about a third of the kernels on each ear are tinged with brown, about 15 minutes.
• Remove from pan; let stand until cool enough to handle.
• Cut kernels from ears and return to pan.
• Add butter and cheese; stir over medium heat until butter and cheese are melted.
• Stir in chiles.
• Remove pan from heat; sprinkle corn mixture with flour, red pepper and salt, stir lightly to blend.
• Spoon corn mixture into a greased 3-4 quart crock pot.
• In a bowl, beat milk and eggs until blended; pour over corn mixture.
• Sprinkle lightly with paprika.
• Cover and cook on low until a knife inserted in center of pudding comes out clean, about 2 3/4 to 3 1/2 hours.
• Let stand for about 5 minutes, then cut into pieces to serve garnished with cilantro sprigs.

Steps:

• Coat chicken with curry powder.
• Heat oil in wok or deep frying pan, add chicken and brown.
• Remove chicken and set aside.
• Keeping juices in pan add wine, peppers and onion, saute until almost tender,add garlic and simmer 3 minutes.
• Stir in saltanas, red pepper powder and curry paste and cook 2-3 minutes.
• Add chicken, coconut milk and baby corn, bring to boil (stir when needed) then simmer for 7-8 minutes.
• Sprinkle in potatoe flakes and stir to thicken,simmer for 5 minites then serve.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Lightly grease 4 large sheets of aluminum foil, about 12x18 inches.
• Arrange 2 chicken drumsticks and an ear of corn in the center of each sheet of foil. Season with salt and black pepper.
• Drizzle corn with melted butter.
• Spoon barbeque sauce over chicken.
• Divide pinto beans evenly over each portion.
• Fold the foil around the chicken and corn and loosely seal the edges. Transfer foil packets to a baking dish.
• Bake chicken until no longer pink at the bone and the juices run clear, about 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).