Jan 23 2015
We had been eating beef so told the wife to get a whole
chicken to do. I wasn’t sure what I was going to do with it but wanted some of
the carcass for Italian gravy. I decided I would do a chicken Caesar salad for
something a little lighter.
I had some old crusty bread and made some croutons that
would be good in the salad. I drizzled on some olive oil and seasoned with
Penzey’s sandwich sprinkle and toasted them in the oven. I had spatchcocked the
chicken and in brine overnight in the fridge.
I rinsed and dried it this morning and back in the fridge to
dry for 4 or 5 hours. I tucked a pat of butter under each breast and seasoned
with some Penzey’s Northwoods seasoning and a little granulated garlic. I got
it on the smoker at 3:30 at 200 deg. grill level for ½ hour then ½ hour at 270
deg. then ½ hour at 340 deg. to 170 deg. breast IT. I let it cool for about ½ hour
before slicing the breasts for the salad.
I baked some Red Lobster cheese and garlic biscuits to have
with the salad. I made each salad with ½ head of Romaine, croutons, Newmans Own creamy Caesar dressing,
sliced breast, and shaved parmesan. I nuked each breast skin for a crispy
chicorone to top the salad.
It all tasted pretty good!
Croutons
Ready for the smoker
About ready
Resting
My supper
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