SALT-CRUST CHICKEN
Provided by Francis Mallmann
Categories Chicken Poultry Roast Kid-Friendly Dinner Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 4
Number Of Ingredients 6
Steps:
- Heat an horno or home oven (with the rack positioned in the lower third of the oven) to approximately 500°F.
- Pat the chicken dry with paper towels. Put the thyme, garlic, and bay leaves in the cavity and truss with kitchen twine.
- Empty the salt into the sink (or a large basin or bucket if working outdoors). Pour 2 cups of water over the salt and, using your hands, toss to combine. Add more water as needed, a cup or two at a time, tossing until the mixture has the consistency of damp snow.
- Make a 1-inch-deep bed of salt in a roasting pan and tamp it down. Place the chicken in the center. Stick the probe of a meat thermometer into the thickest part of the thigh. Cover the chicken completely with the remaining salt, tamping it down so that it is completely encased.
- Transfer the chicken to the oven and roast for 35 to 40 minutes; the internal temperature of the thigh should read 175°F. Spread newspapers on the counter next to the sink. Remove the pan from the oven, place on the newspaper, and let rest for 10 minutes (the internal temperature will rise to about 185°F).
- Crack the salt crust with a rolling pin or mallet, lift off the pieces, and discard them. With a pastry brush, brush the remaining salt away from the chicken. Carefully pull off the skin from the breasts and legs. Slice off the breasts from the bone and cut into 1/2-inch-thick slices. Slice the meat from the legs and thighs.
- Arrange the meat on a warm platter and spoon the salsa over the chicken.
FIREMAN BOB'S MEATBALLS PURE AND SIMPLE
For the longest time, I have wanted to create a " Meatball " that stands all by it's self! I believe I have " conquered " that " Quest " with this recipe... I LOVE a good meatball and I believe this will be a favorite of yours' as well! I humbly asked permission to add Pat DiMercurios' recipe for " Crusty Bread"... Thank you so much Pat... :) I am adding Enro gay's " Gravy Recipe for these Meat Balls... it will give You an option... Thank You Enro for allowing me to add your " Version " to my recipe... :)
Provided by Bob Cooney @firemanbob65
Categories Beef
Number Of Ingredients 17
Steps:
- Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, cinnamon, fennel seeds, parsley, red pepper flakes, roasted red peppers, and salt and pepper. Mix all together very tenderly ( don't over mix , just bring together )
- Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape when rolled into meatballs. NOTE: *** Only use enough water to get moist consistency ***
- Shape into 24 meatballs.
- Place the extra virgin olive oil, tomato juice, tomato paste in a large 9 x 13 oven pan. Stir to make a sauce.
- Place meatballs in pan and cover. NOTE: *** You will want to use 2 pans so meatballs have room and not touching each other *** Cook 2 hour at 250 degrees or until done. Serve with warmed crusty bread and sauce and napkins https://www.justapinch.com/recipes/bread/other-bread/the-best-crusty-bread-dutch-oven.html?p=7 *** They Freeze Well Too *** Enjoy !
- Enro Gay's Version for a Family Gathering with her Gravy...
- Enro Gay... " Hello, Bob... the meatballs were a huge success. I reduced the recipe by using 4 pounds meat (2 ground beef, 1 veal and 1 pork sausage) and used dry Italian bread crumbs in place of day-old bread (and adjusting other ingredient amounts to match). Since these were made for homemade meatball subs, I made them much smaller and cooked them a short time in the oven before transferring to my slow cooker. "
- " I did not use your "gravy" as outlined above, but used this instead: "
- Small onion, fine chopped Small green pepper, fine chopped 2 cloves garlic, fine chopped 3 Tbsp EVOO 6 ounce tomato paste 1/4 cup dry red wine 3/4 cup chicken broth 2-15 ounce cans tomato sauce 1 tsp dried oregano 3/4 tsp dried basil 1 tsp sugar Salt and fresh ground pepper to taste
- Saute onion and green pepper in EVOO for a couple minutes, add the garlic and cook another minute. Then add the tomato paste and wine, stirring for another minute or so. Then add the chicken broth, tomato sauce and spices, stirring to combine. Bring to a boil, then simmer covered for about 3 hours... YUMMY!
- " I made it the night before, then warmed in up, transferred sauce to the slow cooker and added the meatballs to simmer on low until we got ready to eat. I will make the dinner size meatballs next time and serve to my hubby with spaghetti, a favorite of his. Thanks for a wonderful meatball recipe! "
- " Absolutely... feel free! Even though the sauce and meatballs were sealed up in my locking-lid slow cooker, my mother and I could smell this during our 1.5 hour trip to see my son... just about drove us crazy! :-) "
- " Ummm.. Thank You again... it DOES have that quality!!! Lol!!! " HOPE YOU ALL ENJOY!!!!!!!
FIREMAN BOB'S CHICKEN & BACON ON A BISCUIT MY WAY
This one is for You Cinstraw...:) I know just how much You enjoy Bacon, and I wanted to create something especially for You... I hope You will enjoy this little " Flair " of "Baconony " Wonder... Sincerely, Fireman Bob :)
Provided by Bob Cooney @firemanbob65
Categories Chicken
Number Of Ingredients 31
Steps:
- For the Biscuit...
- In a large skillet, cook the bacon till crispy, then crumble and set aside Place the onion, in the bacon grease and cook till tender, set aside In a Large bowl, place the flour, sugar, salt, milk, oil, fennel, cayenne, onions, bacon ( crumbled ), and cheese and mix till combined Spoon 6 to 8 dollops of Biscuit mixture on a baking sheet, brush biscuits with the melted butter and place in oven and cook for 12 to 14 minutes till golden brown. Keep warm till served.
- For the Chicken...
- In a Large bowl, combine the chicken, oil, thyme, salt, and pepper, making sure everything coats the chicken Once the Chicken is coated with the herbs, take the bacon and wrap each breast with 2 slices and secure with a toothpick Place in a Large skillet and cook chicken till juices run clear and bacon is done, about 20 to 30 minutes, WATCH CLOSELY!
- FOR THE GRAVY...
- In a Large skillet, place the butter and allow to heat up, then add the flour and cook till a " Rue " forms, about 2 to 3 minutes, Don't allow to " burn ". Add the oil, milk, thyme, fennel, salt, pepper, cheese, and bacon and cook till thickness desired.
- PUTTING IT ALL TOGETHER...
- When all three components are done, simply put the chicken breast on a biscuit and spoon some gravy on, or over top of the whole biscuit and enjoy the feast!!! ENJOY !!!!!!
FIREMAN BOB'S NOODLES AND SHORT RIBS SOUP MY WAY..
It's that time of year and I wanted some kind of hearty soup. What I came up with is a treasure of Beef and Noodles and great taste ! I hope You enjoy this Hearty soup like I do. I took a pot of this to the Fire Station and they loved it so. Let me know how You like it. All I ask is that You cook it and try it before You rate...
Provided by Bob Cooney
Categories Other Appetizers
Time 5h25m
Number Of Ingredients 24
Steps:
- 1. Note: This recipe brings beef and noodles together in a soup and begins by cooking beef short ribs until the meat falls off the bone, then adding homemade egg noodles to the pot to make soup. Have your Butcher cut the short ribs down to about 2 inches long if needed.
- 2. Preheat oven to 275 degrees. Chop the onion, celery, carrots, and garlic, and set aside. Generously season the beef short ribs with salt and pepper. In a large Dutch oven, brown the beef on all sides over high heat in a small amount of oil. Remove beef from pot and set aside.
- 3. Now add the carrots, celery, onions and garlic and simmer in the beef drippings till almost browned. Add the grape juice and use a wooden spoon to loosen all the " tid bits " from the bottom of the pan. Add the tomatoes, bay leaves and the browned beef.
- 4. Add the stock, and cider making sure the liquid covers the meat, add more beef stock until the ribs are covered by an inch. Bring to a boil, then cover and transfer to the oven. Allow the beef to cook untouched for 5 hours.
- 5. Remove pot from oven and carefully remove the beef ribs from the liquid. Remove the meat from the bones and gently pull the meat into bite-sized pieces. Also, " DIG " out the bone marrow from inside the bones and add with the meat. Set aside.
- 6. Preparing the Noodles
- 7. In a large bowl, stir together the flour, salt, pepper, and fennel. Add the beaten eggs, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes. On a floured surface, roll out to 1/4 inch thickness. Cut into desired length. Allow to air dry 20 minutes before cooking.
- 8. Add the noodles to the liquid and simmer over a medium heat for about 6 to 8 minutes or until the noodles are tender. Turn off heat.
- 9. Add the beef and stir until the meat is heated through. Season to taste with salt and black pepper. Top off each bowl with the green onions. Serve hot with a good crusty bread.
- 10. ENJOY !!!
FIREMAN BOB'S ROASTED SPICY SALSA MY WAY....
Tried something a little different..... Hope You all like..... The Fireman
Provided by Bob Cooney @firemanbob65
Categories Other Appetizers
Number Of Ingredients 11
Steps:
- Begin by drizzling the oil over the onions, jalapeno peppers, and garlic, then roast for 40 minutes. Set aside and allow to cool.
- Combine tomatoes, cilantro, cumin, cayenne, salt and allow to sit for 30 minutes. Then add the cooled onions, jalapenos, and garlic. Stir till mixed completely.
- Place in a food processor and blend till desired constancy.
- Place entire mixture in a large pan and bring to a boil for 3 minutes, then simmer for an additional 45 minutes.
- Just before serving, Stir in the Lime Juice and Lime zest.
- Enjoy this Salsa Cold. Serving with your favorite chips or crusty bread...
- ENJOY !!!
FIREMAN BOB'S SIMPLE GARLIC CHICKEN MY WAY...
For a fast and simple lunch or dinner out on the grill, Try this fun and tasty meal.... If ya like Garlic, YOU will LOVE this one.... Note *** Prep time does not include Fridge Time ***
Provided by Bob Cooney @firemanbob65
Categories Chicken
Number Of Ingredients 7
Steps:
- In a Large bowl, combine the oil with the chicken, then add the remainder of ingredients
- Cover with foil and place in fridge for 2 hours
- On your HOT grill, place chicken and let cook for 2 minutes on each side, then turn grill to low and allow the chicken to cook till juices run clear, about 30 to 40 minutes, turning occasionally to prevent burning.
- Serve with a green salad and crusty bread... ENJOY !!!
FIREMAN BOB'S SPICY CHICKEN CASSEROLE MY WAY...
Staying " True " to my " SPICY " ways... Here is a Chicken Casserole that will please everyone. Great for a Pot Luck as well!!! Sincerely, Fireman Bob :) NOTE: *** Prep time does NOT include cooking time for the shredded chicken ***
Provided by Bob Cooney @firemanbob65
Categories Chicken
Number Of Ingredients 23
Steps:
- Begin by melting 1/2 cup of the butter in a large Dutch Oven, add anchovies to butter and stir to melt the anchovies into the butter.
- Add flour, cayenne pepper, smoked ground cumin, chicken bouillon, course sea salt, fresh cracked pepper, chicken broth, milk, water, hot sauce and cook over low heat till thickened.
- Add , pasta, chicken, bacon, mushrooms, poblano, jalapeno, and ancho chili peppers, fennel, and parsley and stir to incorporate all. If needed, add more chicken broth to make mixture " wet ".
- Place large Dutch Oven in the oven and cover securely. NOTE: *** If using Dutch Oven with Charcoal, follow usual cooking methods and keep the temperature at 250 degrees.
- Bake at 250* for 1 3/4 hours or till done. With 30 minutes of cooking time left, add crushed saltine crackers mixed with 1/2 cup of melted butter to the top of the casserole and cook till golden brown! Enjoy!
FIREMAN BOB'S DUTCH OVEN CHICKEN AND FENNEL MY WAY
I LOVE Fennel.... Hope You enjoy this one as much as I do... :)
Provided by Bob Cooney @firemanbob65
Categories Chicken
Number Of Ingredients 13
Steps:
- Pre heat oven to 350 degrees Coat the chicken with the salt and pepper. Place the onions inside the chicken. Place 4 slices of the fennel under the skin.
- Rub about 3 tablespoons of the oil all over the whole chicken. Place the chicken in a large Dutch Oven. Place the garlic, fronds, and nutmeg in a mixing bowl and combine.
- Spread the fennel mixture all over the chicken, pressing the mixture into the oil. Cover the chicken with the bacon covering everything. Place the remaining fennel slices around the chicken. Add 2 tablespoons of the oil over the bacon.
- Carefully pour the chicken broth and add the bouillon into the dutch oven and cover. Cook for 1 hour and 30 minutes or until chicken juices run clear. ENJOY !!!
CHICKEN IN SALT CRUST
Provided by Food Network
Time 4h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F. Lightly oil a baking sheet large enough to hold the two chickens
- Stuff each chicken with 3 garlic cloves, 2 sprigs, rosemary, 2 sprigs thyme, and 1/4 teaspoon crushed peppercorns. Truss the chickens with kitchen twine. In a small bowl, combine the mustard, chopped thyme, chopped tarragon, and parsley. Using a pastry brush, brush the mustard mixture all over the chickens. Place the chickens, breast sides up, on the prepared baking sheet.
- Divide the dough in half. According to the directions in the Salt Crust Dough recipe, roll out each portion as thinly as possible. Wrap each chicken completely with dough.
- Bake until the dough is browned and rock-hard, about 50 minutes. Remove from the oven and let stand for 10 minutes. Using a hammer or the back of a heavy knife, crack open the crust and remove the chicken, brushing off any clinging crust with a clean kitchen towel. Cut each chicken in half lengthwise. Serve immediately on warmed plates
More about "fireman bobs salt crusted chicken my way recipes"
TENDER SALT CRUSTED CHICKEN | PALEO SCALEO
From paleoscaleo.com
4.6/5 (42)Total Time 1 hr 45 minsCuisine AmericanCalories 1247 per serving
- Using a sharp pair of kitchen shears, cut the backbone out of the chicken. (This is called "Spatchcocking" and allows the chicken to cook more evenly.)
- Spread a small amount (1-2 handfuls) out on the parchment paper, and place the chicken on top, laying flat.
ROASTED SALT CRUSTED CHICKEN | COOKING ON THE WEEKENDS
From cookingontheweekends.com
5/5 (5)Total Time 1 hr 15 minsCategory Main CourseCalories 468 per serving
- Remove the insides of the chicken, rinse it lightly inside and out, pat dry with paper towels, and then truss it with butcher twine. Set aside.
- Pour the salt into a large, heavy-bottomed pot and place it over medium-high heat. Stir frequently and "cook" the salt until it's very hot to the touch, about 5 minutes. (The pot should be large enough to fit the chicken with a couple of inches around it.
- Pour or scoop out all but a few inches of the hot salt into a bowl and set aside. Move the salt around so one side is a bit higher than the other. Gently place the chicken on the salt, breast side down on the lower half of the salt. Add the remaining salt to the chicken, covering it as thoroughly as possible.
PARMESAN CRUSTED CHICKEN • SALT & LAVENDER
From saltandlavender.com
EASY FIREMAN CHICKEN RECIPE (BEST GRILLED CHICKEN …
From savoryexperiments.com
CRISPY HERB BAKED CHICKEN WITH GRAVY (EASY ROAST …
From recipetineats.com
CORNELL CHICKEN - SERVED FROM SCRATCH
From servedfromscratch.com
5/5 (26)Calories 457 per servingCategory Chicken, Main Course
- Parboil chicken: Heat large pot of water until water boils. Add chicken and boil for 5 minutes. Remove from water and let cool completely.
SALT CRUSTED CHICKEN • KOSHER EVERYDAY
From koshereveryday.com
FIREMAN'S CHICKEN IN BARBECUE SAUCE RECIPE | CDKITCHEN.COM
From cdkitchen.com
PARMESAN CRUSTED CHICKEN - ONCE UPON A CHEF
From onceuponachef.com
LONGHORN PARMESAN CRUSTED CHICKEN • LOVE FROM THE OVEN
From lovefromtheoven.com
#PRAISEWORTHY RECIPES | JUST A PINCH RECIPES
From justapinch.com
PARMESAN CRUSTED CHICKEN (OVEN BAKED) - TASTE AND SEE
From tasteandsee.com
CRISPY BAKED SALT AND PEPPER CHICKEN WINGS - JO COOKS
From jocooks.com
You'll also love