Go to the Recipe: Smokerless Smoked Chicken
Can full flavored molasses replace the backstrap molasses?
You are able to use the scaling tool to adjust the amount to match the container you are using.
Why is it that when making brine there are always leftover brine, cant the recipe be made to be just enough so there are no waste.
correct, you want it to dry out slightly.
I assume you don't cover the chicken during that 24-48 hour period in the fridge?
Ok, I see. I would try adding a touch more mollasas to the glaze to help thicken it up just a touch. The increased viscosity should help it stick. I have not ran into this problem before.
Hi Kyl, this is pre cooking. It’s almost like the glaze will not stick....
Hi there, you can get a little blotchy depending on how consistent the heat from your oven is. Are you using convection?
Hi, I hope I can still get a response. Sending time of doing it, same outcome. Left the chicken out for four hours and still can’t get the glaze not to blotch. Taste is insane, sadly presentation is not. I’m using free range quality chicken. Any advice please!??
Was this prior to the invention of Google?
Also tried it for the first time, and in the Breville Smart Oven Air. Great flavor. I might look elsewhere for a way to further crisp the skin when I cook this again.
I tried this recipe for the first time this week. It's true that the glaze was blotchy when applied, but once the skin was crispy the blotching disappeared. It was the best smoked chicken I have ever eaten. I made 3 birds and froze one and a half. I used one of the half's in a risotto last night and the chicken tasted even better. Bravo to the team at Chef Steps.
Tried it. Breast meat was good and juicy but the flavor was not to my liking. That liquid smoke has an odd flavor. I'm sticking with the smoker or grill. The skin was tough and firm with zero give after a 48 hr. dry in the fridge.
Am A Chef I Work 6 Month In Michillin Star Restaurants But ChefStep Help Me A Lot To Improve I Love You Guys Can You Put More Meat recepies
None.
You need a base line so, yeah, add no salt, but keep the rest.
Take notes!
I don’t know why people forget what they did but it’s patent that they do.
Still too salty?
Get busy dealing with the soy sauce / Bragg amounts.
This will take you 3/4 chickens but you’ll get there.
anyone try regular molasses instead of blackstrap?
Being kosher, I can only purchase a kosher chicken which has been soaked and salted. In every recipe that I've seen that suggests brining the chicken before cooking, the remark is made that this should not be done with a kosher bird. What is your advice regarding injecting the chicken with brine, use just the liquid smoke and water?
what is the substitute of liquid smoke ?
Your steps are actually good enough. But how can I transfer brine if I don't have any syringe. Is there any way to transfer the brine? Thank you
I tried this on two birds at once. Both were conventional chickens from Trader Joe's, within 0.5lbs of each other. They were butchered, dried, and brined in the same manner and were both air-dried in the fridge for 4 hours (on the same rack, on the same shelf). I glazed them in the same manner and let them rest in the fridge for 24 hours. One of them came out spotty, the other came out perfectly even. What gives?
@Collin Felten care to share these cheaper brands you're referring to?
@Alexander Young this needs the dry heat to be made properly. Sous vide will give you very undesirable results.
Any tips on how to Sous Vide this recipe? I had some trouble with a full cook throughout when trying in the oven?
Could I Sous Vide it, then finish in the oven for skin texture? Please advise.
No need to meddle with the glaze if you're painting it on cold, dry chicken. Which is what you'll be doing. Only a few of chickens we get are air chilled instead of being dunked in ice water when processed.
Thank you so much for the tip! I will try it and let you know if it helped. But i do feel that the glaze was a bit runny. when you make it is it runny or on the thicker side?
If your chicken wasn't air chilled this could be your problem.
I've taken to leaving the chicken on the rack for 3-4 hours before doing the whole inject brine/glaze thing (in the fridge) and this pretty much solved that problem.
I have seen this question quite a few times below but no one has helped answer it. The glaze did not stick to the skin and made the skin blotchy. any tips would be great as I am not the only one with this issue. Thanks
Wow. This recipe really hit the mark. I'm not sure why people are getting the blotchy texture. Followed the recipe to a "T" and the results are just like what the guys at CS had. I wonder if folks were getting those results as they didn't let the chicken sit longer enough in the fridge.
Chefsteps, is there any way to have an answer ? The glaze won't stay on the skin... Why ? Do you have any idea how to avoid this ?
Chicken stock is good for colds since its an easily digestible source of protein and veggies. If chicken meat is not agreeable with you go with soup!
Just be sure the only ingredient is liquid smoke. I've seen cheaper brands with no smoke.
Please, there have been a few posts about the glaze becoming blotchy on the skin. Why hasn't anyone really answered that? It happened to me, too.
I don't have access to Wrights either. I think they're all more or less the same. As far as your question about sous vide, this is one of the recipes which is not well suited for cooking sous sous vide. Their method for the final outcome needs a source of dry heat. You can cook it sous vide, but you will not get the same results that you see here.
Two questions, in europe i can't find the Wright liquid smoke, is it ok if I use the stubb's? How can I convert this reciepe to do everything sousvide?
Followed the directions to a t
Hi Chris! Can you tell us how many coats you applied? This may have been a contributing issue!
Hi Charlie, yes! That's basically what we've done here!
I had an issue with the glaze it ran and was blotchy leaving areas of the skin bare and unpleasant looking. Used a air dried organic chicken. Any idea on how to correct this problem?
Would spatchcocking the chicken create the same idea?
Hi there, you could use the same process, but without the brine, you'd lose quite a bit of the smoky flavor.
volumetric measurements are, at best, unreliable. there are a bunch of different factors that can affect it. measuring by weight (as illustrated in a few of their older videos) is a much more accurate and repeatable way to measure. as almost all of their recipes use weight measurements, i'd recommend investing in a decent kitchen scale. some people seem to have issues weighting their ingredients (for the life of me i can't understand why) but once you do get the hang of it, it's significantly easier, and it usually makes for faster cleanup, and less dirty dishes.
The recipe above calls for 1 lb. 1.6 oz of water? I'm not used to measuring water by weight what is the total cups equivalent? I really want to try this recipe.
I loved this recipe -- full stop. The meat was juicy, and the skin was crispy. The smoke was more subtle than when I do it in a smoker, but that's not necessarily a bad thing, and my kids actually preferred it this way. My only regret was that I tried it on a small bird, and had no leftovers. This will come in handy during the winter.
Next time I might add a ground up Scotch Bonnet and allspice to the glaze -- or maybe to the dipping sauce -- to take it in a "Jerk" direction. I might also finish with a Searz-All instead of in the oven, to get the skin even crispier.
Can I do the same with a duck (without the brining)?
Usually when you here things like this it is best to do research or find where your source got that information. Chicken soup has been a comfort food for eons and I cannot think of any casual relationship between chicken and ineffectiveness of antibodies.
Is it safe to assume you would stick the thermometer in the thigh of the chicken? Please advise.
Alright, this recipe was a tedious disappointment, here's why: 1. Obviously, fridge space. 2. Liquid smoke gets into everything for 1-2 days. The smell is really strong & penetrating and I wouldn't be surprised if the insides of neighboring eggs are also smoky after this. 3. The main reason I was excited to make this was for the crispy skin. As any experienced home cook knows, crispy skin perfection is difficult to attain. Well, with this recipe, the skin becomes leathery... like a football. I hate football.
as long as your chicken isn't touching anything, why not? any bacteria that could be on the surface of the chicken is going to remain there. it's not just going to leave the surface unless there is such force of wind in your refrigerator that causes water drops to start flying around, and if that's the case, you have bigger problems than worrying about a raw chicken.
http://www.mayoclinic.org/diseases-conditions/common-cold/in-depth/health-tip/art-20048631
not sure where you heard that chicken will stop your body from producing antibodies, but that's nonsense. feel better.
wow,that is great, thanks for sharing. Chicken are full of nutrition and delicious. But I have a cold now and I cannot eat chicken. Because there is a rumor that chicken will stock producing antibody and make cold last longer. Is that true?
Eye see...
In your recipe are you suggesting that you leave the chicken in the fridge uncovered? If so, I was just wondering if this was safe to do? Thanks!
The type of syringe used in this video is for use in the kitchen, it is designed to inject marinades and brines. It is not a medical grade needle, it is not disposable, instead it is designed to be reused again and again. You can get a cheap one on amazon, search for BBQ Syringe.
http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/zen_of_injecting_meat_and_meat_injections.html
It's not safe at all.
Can we...reuse needles? Serious question though. If we use soapy water etc
