Who among you people

knows how to infuse a chicken with flavor?  And why haven’t you shared this secret with me?

My bird cooked all day in the crockpot, teasing us with its aroma and making promises it didn’t deliver.  When I shared my frustration at once again failing to infuse the white meat with flavor, Sid tried to lift this heavy burden from my shoulders.  “Chicken is the iceberg lettuce of meat,” he insisted.

Surely this can’t be true.  Surely there is a way to have flavorful chicken without drowning it in barbeque sauce.

I do have one marinade I use for chicken and salmon that we really like.  It is called Firecracker Marinade, and I got it from my sister-in-law Carla.  But every other marinade I try either doesn’t penetrate the surface of the chicken or leaves us thinking “ehhh, could be better.”

So what do I have to do to wring a good marinade from you people?  And please don’t tell me to just pour a bottle of Italian dressing or Raspberry vinagraitte on my chicken.  I tried both and we both thought, “ehhh, could be better” on the first one and “yuck” on the second one.

I want details.  Step by step details.  And measurements.  Pretend you are writing a “Marinade for Dummies.”  But be nice.

How about a contest?  You all send me one or two of your best marinades.  The one we like best wins.  The winner gets special recognition on my blog of 2 regular readers and a small gift, to be determined later, depending on who wins and how much I like you.  Your chances of me liking you very much increase dramatically if you send me a new great recipe.

To make it fair, I will share with you my best and only marinade.  Okay, Carla’s marinade, but it’s mine now too.

And please post a recipe.  If nobody posts, it would be too embarrassing for words.  I might not ever be able to show my face around here again.

Holding my breath . . . . . . . . .and . . . . . click . . . ing. . . . . . . .PUBLISH.


2 thoughts on “Who among you people

  1. Savory Baked Chicken

    10 garlic cloves
    1 1/2 tsp. salt, divided
    1 cup plain low-fat yogurt
    1 Tbsp. grated lime rind
    1 (4 1/2 lb.) whole chicken
    3 fresh cilantro sprigs
    Vegetable cooking spray
    1/2 tsp. coarsely ground pepper
    Garnishes: fresh cilantro sprigs, (if you want to be fancy)
    steamed green beans

    process garlic and 1 tsp. salt in food processor for 2 sec. or until smooth, stopping to scrape down sides as needed.

    Remove and reserve 1 Tbsp. garlic mixture. Stir together remaining garlic mixture, yogurt, and lime rind.

    rinse chicken, and pat dry. loosen and lift skin from chicken with fingers (do no detach skin); spread reserved 1 Tbsp. garlic mixture evenly underneath the skin. Place cilantro sprigs underneath skin. carefully replace skin, and secure with wooden picks. spread yogurt mixture evenly over chicken and inside cavity. cover and chill 8 hrs.

    preheat oven to 375 degrees. wipe excess yogurt mixture from outside of chicken with a paper towel. place chicken on a lightly greased wire rack in an aluminum foil-lined broiler or jelly-roll pan. Coat chicken with cooking spray, and sprinkle with pepper and remaining 1/2 tsp. salt.

    bake @ 375 degress for 45 min. cover loosely, and bake 25 more minutes or until a meat thermometer inserted into thickest portion registers 165 degrees. let chicken stand 10 minutes befor slicing. garnish, if desired.


    to get flavor into the meat and not just on the skin, lift up the skin and rub the garlic mixture right on the chicken.

    to prevent the skin from shrinking while cooking, use wooden picks to hold it back in place over the breast meat.

    yogurt acts as a marinade to tenderize the chicken and make it moist. it does inhibit browning, so be sure to wipe excess yogurt from skin and coat with cooking spray. (don’t use butter for this step as the butter dries the meat out)

    tie the ends of the legs together with kitchen string. this will help the chicken hold a better shape with baking.

    bake on a wire rake in an aluminum foil-lined pan. it’s all about not letting the chicken lounge in the drippings. use a broiler pan with a rack, or place a rack in a pan that has at least 1 inch sides, such as a jelly-roll pan.

    now i have to be honest. i have not tried this recipe. i did read this (just last night) in Southern Living, January 2008. i have also heard of using buttermilk as a marinade, letting if sit overnight in the refrig.

    now about that prize……..

  2. Whenever we do a chicken, I use my rotisserie. We got our latest one at Wally World:

    We received one as a wedding gift, but it only held one good-sized chicken. This was fine at the time, and it served us faithfully for 7 years (used 1 or 2x/month). Then the base broke in such a way that it was unusable. We decided to replace it w/ the larger model shown above. It holds 2 big chickens (5-6 pounds each). Wal-mart had the best price, w/ free shipping when you have it sent to your local store.

    When you have your big new house, you’ll have room for one of these babies! I just sprinkle black pepper and garlic powder all over and out comes some seriously tasty chicken. Clean up is pretty easy, especially compared to the mess you’ll make in your regular oven roasting a chicken. The skin is nice and crispy and the inside is moist and juicy. You can do lots of other things in the rotisserie (pork, beef, veggies, etc.) but we mainly use it for poultry.

    We’re having chicken tonight, in fact! YUMMY!

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