Re: KIM: Chicken baking question

[Guest guest]

Hi Caroline,

Yay!!! Congrats on the 12 lbs!!!!!

About chicken.....we have a smoker. My in-laws gave it to us last Christmas and it was the best gift ever! We use it all the time and that is usually how I cook chicken. We've found that we like leg quarters the best. They have the most flavor and are the juiciest. Plus they're cheaper than breasts so that's an added bonus. I usually put either Emeril's Essence or a Dean's House Seasoning on them (on and under the skin). Here are links to both recipes,

http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-creole-seasoning-essence-recipe3/index.html or

http://tinyurl.com/6ngsj5

http://www.foodnetwork.com/recipes/paula-deen/smoked-pork-ribs-recipe/index.html or

http://tinyurl.com/6o9d3a (the recipe is about the middle of the page) And on both recipes be sure to use homemade garlic and/or onion powders.

The smoker we have is the Smoky Mountain brand and is $100 or $140 (depending on which size you get) at Walmart. Marilyn and I were just discussing indoor smokers the other day. She has and recommended the Cameron Stovetop Smoker which she got from http://www.leeners.com but you can also get on http://www.amazon.com/ now. So if you don't have room for or don't want an outdoor smoker, that is another option for you. And I do more than chicken on it. We do ribs and brisket pretty often. I put a pork roast on there the other day..it was awesome.

Some of our other favorite chicken recipes are Chicken Packets (http://www.pecanbread.com/new/recipes1.html, under Stage 2), Chicken Parmesan, Tortilla Soup (minus the tortillas)...it's basically Mexican style chicken soup, Kung Pao chicken (from Raman's new cookbook), chicken tenders with honey mustard....that's all I can think of right now.

I don't usually bake chicken because it turns out so much more flavorful on the smoker. I did try some of the suggestions given to me for baking chicken and right out of the oven it was pretty good and juicy but after being re-heated it wasn't all that good. It was bland, dry and the sauce I put on it was kind of funky (I didn't like it). Next time I'm going to try 's suggestion and brine it. If I don't like that, I'm going to give up on baked chicken and stick with the smoker. It's very possible that I just don't like baked chicken.

Hope this helps.

Take care,

Kim H.

Kim,You're such a good cook. Can you (or anyone) share which sauces or marinades you use on your chicken? I've been cooking boneless chicken thighs (nude chciken) on the indoor grill for my son, but he's getting tired of the smae old same old. I'm sure he'd love a little variety.BTW, he gained 12 pounds last week!!!! (6'4" 132 pounds as of Friday) I was having a heck of a time convincing him to stay on the diet (now that the prednisone has given him temporary relief from symptoms) because he was so worried he couldn't gain weight on the diet, but I guess the 12 pounds in a week answered his weight gain concerns best of all. Hoping to add another 12 this week....Carolineson w/Crohn's ColitisSCD 3 months +Prednisone 20mg and taperingLialda (starting tomorrow)

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