NY CHICKEN!!! Best Barbecue Chicken Recipe EVER!!!!

I am a chicken lover...

No I don't want to marry one!

No I don't even want to kiss one on the lips.

But, I sure do love eating them!

And this recipe that is coming up is definitely by far the best chicken recipe ever in the history of chicken (and that is including KFC, too!
(Even though I love KFC :)

Since I have lived in Kuwait I have dreamed of this recipe.

Just yesterday I found a couple sites with the recipe.

Eating this chicken is a dream of mine that is going to be fulfilled in the next day or two, when I have the time to make it!

YAYYYYYYYYYYYYYY!!!!!!!

After all these years!!!!!!!!

So, here it is!!!!!

Photo Credit: gatorarcade.com

Check out my potato salad lens by clicking on the image!

It is by far the best potato salad recipe in the history of potato salad.

It fits right in with the best barbecue chicken recipe in the history of barbecue chicken!!!!

Photo Credit: slowtrav.com

Ingredients
1 egg
1 cup vegetable oil
2 cups cider vinegar
1 tablespoon table salt
1 tablespoon poultry seasoning (click for recipe)
1/2 teaspoon ground black pepper
4 broiler chickens cut into quarters

About quartering the bird. The original recipe calls for cutting the birds in half, but I think it is better to quarter them since the breast and thighs cook at different rates, with the breasts being thicker, but less forgiving. You can overcook thighs and drums a bit and still have moist meat, but not breasts.

About the sauce. It is very close to a mayonnaise, so you can store the sauce in the fridge for a couple of weeks, even though there is raw egg, because the vinegar, salt, and cold will prevent salmonella from multiplying. Cooking, of course makes it perfectly safe. You can cut the recipe in half by discarding half the egg after whisking it.

About the salt. I found Dr. Baker's original recipe just a bit salty at 3 tablespoons, so I cut it back to 1 tablespoon.

Do this
1) In a large bowl, whisk the egg white and yolk together with a balloon whisk or a hand mixer. Add the oil and whisk until it gets thick, homogenous, and a bright yellow, for about 2 minutes. A balloon whisk is the best tool for this job since the wire strands really do a good job or emulsifying (mixing together) the two ingredients, one oil based, the other water. Now whisk in the vinegar, salt, seasoning, and pepper.

2) Stab the chicken skin several times with a fork or knife so the marinade can get in and so fat can get out when cooking. This will help make the skin crispy. Marinate the chicken for 3 to 24 hours in zipper bags. You can do this in a bowl or pan, but you need more marinade than if you use zipper bags. Every hour or so, turn the meat a bit so all surfaces get well coated.

3) Set up the grill for 2-zone indirect cooking. This is an important technique. Click the link if you are not familiar with 2-zone grilling. Place the chicken over the indirect zone and close the lid. Every 5-10 minutes baste, turn the chickens on both sides, and move the ones closer to the heat away and the ones away closer.

4) Cooking about 30 to 45 minutes until the internal temperature of each part is 150F and stop basting. Then move them over the hot direct heat side of the grill, skin side down, and crisp the skin without burning it for 10-15 minutes. Flip and heat for about 5 minutes more. This step is important to finish cooking, crisp the skins, and make sure the meat is sterile since raw egg can contain salmonella. When the skin is crisp and the joint temp is at least 165F, take the meat off. For the dark meat stick the probe of a good instant read thermometer in the joint between the drumstick and thigh. That's the place that takes longest to cook. Even if it is a bit red in there when you cut in, it is safe at 165F according to USDA. I strongly recommend you use one of the fine new digital thermocouple thermometers available nowadays to make sure your poultry and other foods are cooked properly for taste and safety.

Photo Credit: plainchicken.blogspot.com

Ingredients:

* 1 cup cooking oil (tasteless oil such as canola)
* 1 pint cider vinegar
* 3 Tablespoons kosher salt
* 1 Tablespoon poultry seasoning
* 1/2 teaspoon pepper
* 1 large egg
Makes about 3 1/4 cups

Marinade (optional -gives the chicken a tangy flavor all the way to the bone!)
* 4 quarts water
* 7 cups cider vinegar
* 1/2 cup pickling salt
* 4 (3 1/2-to 4-pound) whole chickens, halved

Marinade 1 - 2 hours. (2 - 4 hours for extra tang, but no longer then 4 hours}

Directions: (Original)

1. Beat the egg, then add the oil and beat again until well blended. Add other ingredients and stir.
* Adjust salt quantity or eliminate to meet individual health needs and taste. Chicken basted frequently during cooking will be saltier than chicken that has been lightly basted.
2. Wash and split broilers in half. The Ideal size of a broiler half is about one pound. Each half serves one adult or two children. Brush each half with sauce.
3. Place the broiler halves on a hot open grill (direct heat). Turn the halves every five to ten minutes, depending on how hot the coals are; using tongs to turn the chicken. The basting should be light at first, then heavier near the end of the cooking period.
4. Cooking time is about 1 hour, depending on the amount of heat and the size of the broilers. Test the chicken to see whether is done by pulling the wing away from the body. If the meat in this area splits easily, and there is not red color in the joint, the chicken is done.
5. Leftover unused sauce can be stored in a glass jar in the refrigerator for several weeks. The recipe can be varied to suit individual tastes.

Directions: (Modified)

1. Lightly beat egg and add oil. Using a hand blender, at speed 5 emulsify the egg and oil until it is about the consistency of mayonnaise. This makes for a thicker sauce. Next add the rest of the ingredients (try sea salt in the same amount instead of kosher salt) and hand whisk until smooth and well blended.
* I emulsify the oil and egg in a quart size Ziploc® Brand Twist 'n Loc® Container. Instead of whisking, place the cover on, seal tightly and shake until well blended. Also any left over sauce can be stored in the refrigerator using this same container.
2. Using the direct heat method, preheat grill to medium heat (you can hold you hand 6 inches over the area you will be cooking for 7 seconds or 350°F). While grill is preheating, remove chicken from the refrigerator, place chicken in a sealable bag and pour a small amount of sauce in the bag (just enough to lightly coat the chicken). Make sure all chicken is evenly coated, and marinate for 30 minutes at room temperature, turning the bag over once.
3. Place chicken on grill skin side up, and close cover. Every 5 - 10 minutes, baste chicken, turn over, and baste again. Until chicken reaches 160°F measured at the thickest part of the thigh, or until the wing moves easily in its joint. This will take 40 - 60 minutes.
* To prevent contaminating the entire amount of sauce, pour about half a cup of sauce in a bowl for basting. You can always add more sauce to the bowl as needed, but half a cup is usually enough for 4 half chickens.
* I generally will grill skin side up for ten minutes, and skin side down for 5 - 7 minutes, and repeat this until the chicken is fully cooked
4. Let rest for 10 to 20 minutes. Serve with potato salad, corn on the cob, and coleslaw.

Recipe Variations: (Here are some ideas to get you started; mix or change one or more ingredients.)

* Use flavored vinegars
* Use half lemon or lime or orange juice and half white vinegar
* Use peanut oil, or 1/4 cup dark sesame seed oil & 3/4 canola oil
* Add 2 - 3 cloves of minced garlic
* Add 1/4 cup Dijon mustard
* Use 1 tablespoon of curry powder, instead of poultry seasoning
* Use 1/2 cup of Dijon mustard instead of an egg; this will make the sauce thicker, and give it a distinct flavor.

Recipe From: susanminor.org

Photo Credit: Flickr

Here is a simple recipe for one version of poultry seasoning (naturally there are many and you can change ingredients as you like, in any case)....

Ingredients
3 tablespoons dried crumbled sage
1 tablespoon dried crumbled thyme
1 tablespoon dried crumbled marjoram
1 tablespoon dried rosemary, whole leaves
1 tablespoon ground black pepper
1 teaspoon celery seeds
1/4 teaspoon cloves, powdered

(These can be dried storebought herbs. Mix them together in a spice grinder, coffee grinder, or mortar and pestle. Grind into a powder, and store in a tightly sealed glass bottle.)

I prefer to use organic herbs, but if you absolutely can't, then any will do....

Photo Credit: newagesoulfood.blogspot.com
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