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The Chicken...
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Egg Juju
Posts: 658
It was obvious to me that AZRP's recipe was delicious. There were way too many posts for it not to be. However, I admit I was skeptical about a couple of things. First, I just knew that the chicken was either going to be powdery and white or dried out after 90 minutes at 350 on the egg. Second, I wasn't sure anyone else in my house was going to be able to eat that sauce.
I will happily admit I was wrong... 110% wrong. Not only was that the most GB&D chicken coming off the egg, it was moist and tender, and my wife ate it like it was her last meal. I had to fill her iced tea twice, but she said it was the best chicken, outside her chicken & dumplings, that she had ever had. Woot!!! I got delicious chicken and a spicy dish too! In my book it don't get no better than that. Thanks to AZRP for posting the recipe and thanks to those who made it before me for making it look delicious too!
Here are a few pics of the cook... even though you have seen it before. I did make 2 changes... I used Cider vinegar and I was going to use butter... but I forgot the butter!! :ohmy: :blink:
Some Chicken & Dumplings for comparison
I thought to myself... he should bottle that sauce. Maybe its to late, but I would think about it.
Thanks again AZRP!!
I will happily admit I was wrong... 110% wrong. Not only was that the most GB&D chicken coming off the egg, it was moist and tender, and my wife ate it like it was her last meal. I had to fill her iced tea twice, but she said it was the best chicken, outside her chicken & dumplings, that she had ever had. Woot!!! I got delicious chicken and a spicy dish too! In my book it don't get no better than that. Thanks to AZRP for posting the recipe and thanks to those who made it before me for making it look delicious too!
Here are a few pics of the cook... even though you have seen it before. I did make 2 changes... I used Cider vinegar and I was going to use butter... but I forgot the butter!! :ohmy: :blink:
Some Chicken & Dumplings for comparison
I thought to myself... he should bottle that sauce. Maybe its to late, but I would think about it.
Thanks again AZRP!!
Large and Small BGE * www.quelfood.com
Comments
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You're welcome, nice looking chicken and dumplings! I make mine like that and my wife hates them, she is from the south and a dumpling to them is a noodle. -RP
http://www.nakedwhiz.com/thechicken.htm -
I agree. Those are the dumplings I grew up with. When I went to college, and saw the noodles they tried to pass off as dumplings, I was shocked. Lots of things pass for dumplings globally, but a noodle is a noodle.
Good lookin' chicken, Derby. -
So was the intent to use butter in place of the oil in the sauce recipe? That is an interesting twist, a good one to be sure.
I've substituted cider vinegar for white vinegar before and couldn't tell any difference.
One thing I do is add substantially more lemon juice than the recipe requires more like 1/2 to 3/4 cup of lemon juice. I like the extra tang from the lemon. I also mix about 2 Tbsp of corn starch in the flour for the breading. That helps the breading stick to the chicken better as it steeps. -
Some parts of the south, perhaps. In South Carolina and Georgia dumplings are more like what are posted in this thread. Almost like a thin drop biscuit batter.
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The oil is better than the butter, IMO. A lot better. The original recipe is perfect for us.
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Have you made it with butter? I haven't but I would think the flavor profile and mouth feel would be better with butter. Kind of like how it helps with wing sauces.
Or are you speaking strictly from a health perspective? -
Dare I ask...
Is there a temp you're shooting for on the chicken?
Does it go til done (~160) or is the idea get it to 190 to 200? -
Fidel, I cooked it with butter the other day because it was being discussed here. I found that the butter softened the "bite" of the vinegar and spices. I happen to love that "bite". :P
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I just do quarters which I like to take to 190-195, If I was doing breasts I would pull them at 160-165. -RP
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Come to think of it, in my "The" chicken wing recipe, I did substitute butter for the oil but used much less of it. -RP
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No, no, no, no, no !!!!! Yankee dumplins are just biscuits thrown in some chicken water, while Southern dumplins are a delectable, savory doughy treat swimming in well seasoned chicken stock.
__________________________________________Dripping Springs, Texas.Just west of Austintatious -
What is GB&D? -RP
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GB&D is golden brown and delicious...
I wanted to use butter for the flavor. Frankly, I didn't use either and I thought it was outstanding. I am not sure it is needed, but since I plan to make this many more times I may try it both ways.
As far as time and temp I followed AZRP's instructions for 90 minutes at 350. I watched my temp very carefully and adjust a couple of times to get the temp back up-- it never went below 345. It was perfect.
And, I cut up a whole chicken as opposed to just quarters. I was worried about the breasts drying out or the wings over cooking.. ney ney... once again... it was perfect.Large and Small BGE * www.quelfood.com -
I would have thought the breasts would have dried out too. -RP
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AZRP - thanks for posting the link to your method/recipe. I really want to try this. How hot does the sauce and chicken come out? It looks like you have a ton of heat???
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I am completely addicted to the sauce - so much so that RP may have to rename it after me. I'm thinking of adding it to my cereal - mmmmm....
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Scary, isn't it? :P
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All the mis-information about "Southern" cooking saddens me.
btw....."The Chicken" looks incredibly good! -
Bacchus, you haven't tried "The Chicken" yet? Really? Well, hippity-hop to the grocery shop, time's a wastin'! :woohoo:
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It really doesn't come out anywhere near as spicy as you would expect. -RP
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