SHERRY'S SMOKED CHICKEN
We spend too much of our year in winter.....8 out of 12 months. So when I have the opportunity to capture summer I do it! I smoked 10 lbs of barbecued chicken today....2 lbs we will eat tonight...and 6 lbs I have zip sealed and placed in the freezer. Who doesn't love smoked anything?
Provided by Sherry Blizzard
Categories Chicken
Time 3h
Number Of Ingredients 5
Steps:
- 1. Wash chicken and remove as much fat as possible. Drain on paper towels and pat dry. Slip your finger under the skin and the meat to remove but leave in place to cover again before smoking.
- 2. Rub with your favorite dry rub, both outside the skin and on the meat. See Note.
- 3. Layer the bottom of the foil trays with bacon. Place the seasoned chicken pieces on top of the bacon.
- 4. Preheat the smoker to 225. I used apple chips.
- 5. Place the chicken pieces on top of the bacon slices and place in the smoker. Smoke for 1.5 hours. Drain the drippings into a bowl. Baste the chicken with your favorite barbecue sauce, turn over and baste with more.
- 6. Return to the smoker and continue smoking for another 1.5 hours. Allow to come down to 100 degrees. Remove from the smoker, add more barbecue sauce, package (zip seal) some of it...or wrap what you want to eat in foil and keep in a warm oven.
- 7. NOTE: I used a lot of different dry rubs from homemade to prepackaged....the best I have found is A-1 Dry rub. It has all the ingredients and "Smell" I want in my final product. Another NOTE: I love to use my vacuum sealer and freezing dinner-size portions because you can just boil the bag when camping and there is very little clean up.
CHICKEN SAUTé WITH SHERRY
Provided by James Beard
Categories Chicken Poultry Sauté Quick & Easy Sherry Winter House & Garden
Yield Serves 4
Number Of Ingredients 6
Steps:
- Melt butter in skillet and sauté chicken pieces, turning to color on all sides-do not let them get too brown, the chicken should be just a delicate golden color. Reduce flame and add salt, pepper, and ginger. Add 1/2 cup sherry and cook gently for 15 to 20 minutes, turning chicken once or twice to bathe it evently in the juices. When tender remove to a hot platter. Add remaining sherry to pan, turn up heat, cook, and stir, scraping up the brown crust from the pan and blending it into the sauce. When blended and hot, pour sauce over chicken. Serve with sautéed or fried potatoes and a green salad. With this, drink a dry white wine.
WARM SALAD OF CHICKEN LIVERS, SMOKED PAPRIKA & SHERRY
A delicious warm salad, full of smoky, garlicky flavours
Provided by Thomasina Miers
Categories Dinner, Lunch, Main course
Time 15m
Number Of Ingredients 13
Steps:
- Put all the ingredients for the sauce into a food processor, then whizz to a rough paste. Heat oven to 200C/180C fan/ gas 6. Put the remaining hazelnuts onto a baking sheet, roast for 5 mins until lightly toasted, roughly chop, then set aside.
- Now make the salad - add the olive oil and butter to a large frying pan over a medium-high heat. Quickly fry the livers in 2 batches until browned, about 2 mins per batch. Add the sherry, then bubble for a few mins over a high heat. Stir in the sauce and allow it to thicken and heat through. Splash in the lemon juice, then season to taste. Dress the salad leaves with a little sherry vinegar. Spoon the livers and sauce onto serving plates, sprinkle with the toasted chopped hazelnuts, then scatter over the dressed salad leaves and serve straightaway.
Nutrition Facts : Calories 543 calories, Fat 42 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 0.29 milligram of sodium
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