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Chicken Bread

Chicken Bread
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  • Post #31 - November 22nd, 2015, 10:59 am
    Post #31 - November 22nd, 2015, 10:59 am Post #31 - November 22nd, 2015, 10:59 am
    I tried it a second time, with better results. Olive oil on the bread first, top and bottom. Chicken thighs with bones and skin. I overcooked it a bit and the exposed bread got over toasty, but still flavourful. Chicken was excellent: skin tight as a drum.

    I think maybe our Canadian chickens are a bit leaner than the usual American chickens, which results in a bit less fat. Hence, needs more olive oil.

    A worthy project. And nr706's over-the-top turkey bread suggestion is echoing in my head....

    Geo
    PS. Gary, do you have a spatchcocked turkey recipe??
    Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick! :)
  • Post #32 - November 22nd, 2015, 11:34 am
    Post #32 - November 22nd, 2015, 11:34 am Post #32 - November 22nd, 2015, 11:34 am
    Geo wrote:PS. Gary, do you have a spatchcocked turkey recipe??

    Geo,

    I don't spatchcock turkey, I use a backbone out method which results in the turkey....Here, let me link below to to older LTH threads that explain it well. Low & Slow 2 has a detailed turkey method. Its geared for the smoker but easily adaptable to oven.

    Low & Slow Turkey

    Turkey
    Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

    Low & Slow
  • Post #33 - November 22nd, 2015, 11:47 am
    Post #33 - November 22nd, 2015, 11:47 am Post #33 - November 22nd, 2015, 11:47 am
    Tnx Gary, looks good. Question: when you dislocate the joint by grabbing leg in one hand and thigh in the other, you're talking about dislocating the 'knee' and not the 'hip', right?

    Geo
    Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick! :)
  • Post #34 - November 22nd, 2015, 12:06 pm
    Post #34 - November 22nd, 2015, 12:06 pm Post #34 - November 22nd, 2015, 12:06 pm
    Geo wrote:you're talking about dislocating the 'knee' and not the 'hip', right?

    Between leg and thigh.
    Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

    Low & Slow
  • Post #35 - November 22nd, 2015, 6:12 pm
    Post #35 - November 22nd, 2015, 6:12 pm Post #35 - November 22nd, 2015, 6:12 pm
    Geo wrote:PS. Gary, do you have a spatchcocked turkey recipe??

    Did someone say spatchcocked? I used this spatchcocked turkey recipe from Kenji at Serious Eats last year and it was fantastic. So I'm doing it again this year, again with Kenji's salt-baking powder dry brine. I can't recommend it enough, assuming you're planning on doing roast turkey.
    I find the pastrami to be the most sensual of all the salted, cured meats. (Seinfeld)

    Twitter: brbinchicago
  • Post #36 - November 23rd, 2015, 7:06 am
    Post #36 - November 23rd, 2015, 7:06 am Post #36 - November 23rd, 2015, 7:06 am
    BR wrote:Did someone say spatchcocked? I used this spatchcocked turkey recipe from Kenji at Serious Eats last year and it was fantastic. So I'm doing it again this year, again with Kenji's salt-baking powder dry brine. I can't recommend it enough, assuming you're planning on doing roast turkey.

    Exactly what I'm doing, over slightly stale bread from Hewn. In reality, it's probably not all that different from laying what many call "stuffing" under the bird.
  • Post #37 - November 23rd, 2015, 8:35 am
    Post #37 - November 23rd, 2015, 8:35 am Post #37 - November 23rd, 2015, 8:35 am
    Good idea nr706 and BR! I'm planning to kenji spatchcock for the first time this year. But my wife was sad about no in-bird stuffing. I think you've solved that issue nicely. Will you wet the bread prior to laying it down? spices, herbs?

    And I'm puzzled about kenji's dry brine: he says rub the brine all over, which to me means both skin-side *and* flesh-side. So I can see the brine working on the flesh, but is the osmotic pressure enough to transport it through the skin? Interesting...

    Geo
    Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick! :)
  • Post #38 - November 23rd, 2015, 1:28 pm
    Post #38 - November 23rd, 2015, 1:28 pm Post #38 - November 23rd, 2015, 1:28 pm
    Make stuffing/dressing waffles and put them under the bird--We're doing individual Cornish hens this year with roasted turkey on the side for those who insist on tradition.
    There are some secrets which do not permit themselves to be told. (Poe)
  • Post #39 - November 23rd, 2015, 2:14 pm
    Post #39 - November 23rd, 2015, 2:14 pm Post #39 - November 23rd, 2015, 2:14 pm
    I worry about losing some of the crispness of the skin with wet stuffing underneath - would the bird steam instead of roast?
    Leek

    SAVING ONE DOG may not change the world,
    but it CHANGES THE WORLD for that one dog.
    American Brittany Rescue always needs foster homes. Please think about helping that one dog. http://www.americanbrittanyrescue.org
  • Post #40 - November 23rd, 2015, 6:12 pm
    Post #40 - November 23rd, 2015, 6:12 pm Post #40 - November 23rd, 2015, 6:12 pm
    Geo wrote:Good idea nr706 and BR! I'm planning to kenji spatchcock for the first time this year. But my wife was sad about no in-bird stuffing. I think you've solved that issue nicely. Will you wet the bread prior to laying it down? spices, herbs?
    Geo

    I don't think wetting the bread would accomplish anything - in fact, it might be counter-productive, because the whole point is for the bread to absorb the drippings from the bird. I doubt wet bread would absorb more liquids well. But I probably will rub the slices of baguette with garlic.
  • Post #41 - November 23rd, 2015, 9:05 pm
    Post #41 - November 23rd, 2015, 9:05 pm Post #41 - November 23rd, 2015, 9:05 pm
    Good point nr706. Do you slice your baguette by latitude or longitude?

    Geo
    Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick! :)
  • Post #42 - November 23rd, 2015, 10:39 pm
    Post #42 - November 23rd, 2015, 10:39 pm Post #42 - November 23rd, 2015, 10:39 pm
    A little olive oil on the bread is essential.
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #43 - November 24th, 2015, 9:35 am
    Post #43 - November 24th, 2015, 9:35 am Post #43 - November 24th, 2015, 9:35 am
    Geo wrote:Good point nr706. Do you slice your baguette by latitude or longitude?
    Geo

    Maybe I'm biased, but I slice it on the bias. (Also, forgot to mention, as SteveZ correctly points out, some olive oil drizzled over the bread helps - just not water.)
  • Post #44 - December 14th, 2015, 9:06 pm
    Post #44 - December 14th, 2015, 9:06 pm Post #44 - December 14th, 2015, 9:06 pm
    Was going to make chicken bread but the Bride called while I was at the grocery and said she had a cold. Mid-stream switch to chicken soup w/matzo balls. This is my bowl , I like big pieces with bone/skin. Skin-off, no bone shredded chicken for my ever so demure better half.

    Image
    Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

    Low & Slow
  • Post #45 - January 4th, 2016, 9:17 pm
    Post #45 - January 4th, 2016, 9:17 pm Post #45 - January 4th, 2016, 9:17 pm
    If you are what you eat I'm BBQ + a healthy dose of Chicken Bread! Monday = #ChickenBread


    Chicken Bread
    Image
    Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

    Low & Slow
  • Post #46 - January 5th, 2016, 8:18 am
    Post #46 - January 5th, 2016, 8:18 am Post #46 - January 5th, 2016, 8:18 am
    Chicken bread frenzy has spread across our nation. Okay, perhaps I'm ahead of myself here. But perusing pictures of Bar Marta on Yelp, I couldn't help but notice a photograph of what appears to be chicken bread, listed as roasted chicken with fry bread on the menu.
    I find the pastrami to be the most sensual of all the salted, cured meats. (Seinfeld)

    Twitter: brbinchicago
  • Post #47 - January 11th, 2016, 10:24 am
    Post #47 - January 11th, 2016, 10:24 am Post #47 - January 11th, 2016, 10:24 am
    Winner Winner, Chicken Dinner!
    So I made my first rendition oif Chicken Bread last night using a thickly sliced round sourdough loaf
    a spatchcocked whole chicken, some onion and garlic and olive oil. 90 min at 425 convection.
    I should have taken a picture
    OMG
    such a winner- the family went wild.
    definitely going into dinner rotation.
    Although boneless thighs would also be awesome.
    "If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home."
    ~James Michener
  • Post #48 - January 12th, 2016, 3:20 pm
    Post #48 - January 12th, 2016, 3:20 pm Post #48 - January 12th, 2016, 3:20 pm
    I think you need the chicken skin for this to work. I'm going to try it tonight over leftover sabzi polow (home made persian style herbed rice) instead of bread. Will report back.
    Leek

    SAVING ONE DOG may not change the world,
    but it CHANGES THE WORLD for that one dog.
    American Brittany Rescue always needs foster homes. Please think about helping that one dog. http://www.americanbrittanyrescue.org
  • Post #49 - January 12th, 2016, 5:34 pm
    Post #49 - January 12th, 2016, 5:34 pm Post #49 - January 12th, 2016, 5:34 pm
    Lee I agree- chicken skin is key
    "If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home."
    ~James Michener
  • Post #50 - January 12th, 2016, 6:07 pm
    Post #50 - January 12th, 2016, 6:07 pm Post #50 - January 12th, 2016, 6:07 pm
    I've made chicken bread several times with the simplest and best ingredients and we've loved it. Now I'm thinking about flavor profiles for a marinade and whether the extra deliciousness in the chicken would be canceled out by a loss of the simple schmaltz flavor of the bread. Ideas?
  • Post #51 - March 1st, 2016, 10:49 am
    Post #51 - March 1st, 2016, 10:49 am Post #51 - March 1st, 2016, 10:49 am
    Chicken Bread, meet Chicken Salt.
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #52 - March 1st, 2016, 8:16 pm
    Post #52 - March 1st, 2016, 8:16 pm Post #52 - March 1st, 2016, 8:16 pm
    Place the chicken skins on a baking sheet and roast until golden, about 25 minutes. Strain off the rendered chicken fat.


    And how can you not now eat those skins? I would never make it to the salt part of the recipe.
  • Post #53 - March 15th, 2016, 4:05 pm
    Post #53 - March 15th, 2016, 4:05 pm Post #53 - March 15th, 2016, 4:05 pm
    I'll be making this tonight. I'm going to toss a small handful of grape tomatoes in amongst the chicken, hopefully their lower water content will make for a good combo when they blister and burst.
  • Post #54 - March 18th, 2016, 11:17 am
    Post #54 - March 18th, 2016, 11:17 am Post #54 - March 18th, 2016, 11:17 am
    No pics but a few grape tomatoes tossed in olive oil s&p made a wonderful addition to the dish.

    Any bread less than 3/4" seems to not be able to hold up the juice and rendered fat onslaught.

    Just a great simple delicious recipe, easy to pair sides with and tasty. Winner.
  • Post #55 - April 9th, 2017, 8:29 am
    Post #55 - April 9th, 2017, 8:29 am Post #55 - April 9th, 2017, 8:29 am
    So I tried a new variation of chicken bread. Last time I made this, it was with thick slices of garlic bread and chicken thighs. This time I went with split English muffins and chicken legs at 410 for about 50 minutes. During the last 10 minutes or so, I added some sweet chili bbq sauce to the legs. My kids thought the muffins looked weird but they really tasted wonderful. The sides that were in contact with the pan developed a nice crunchy exterior and the insides were moist from the chicken fat and olive oil. Sides were sauteed purple cabbage and garlic rice pilaf. Another chicken dinner winner.
  • Post #56 - December 26th, 2017, 8:56 pm
    Post #56 - December 26th, 2017, 8:56 pm Post #56 - December 26th, 2017, 8:56 pm
    Keeping the cold at bay with Chicken Bread!

    ChickenBreadLTH2.jpg Chicken Bread, Count me a Fan!
    Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

    Low & Slow
  • Post #57 - April 12th, 2018, 7:33 am
    Post #57 - April 12th, 2018, 7:33 am Post #57 - April 12th, 2018, 7:33 am
    Chicken Bread: The Secret is Out

    The May/June 2018 issue of Cooks Illustrated has what amounts to a recipe for Chicken Bread in it. They start with trying to duplicate the Zuni Cafe chicken recipe and end up with chicken bread. They turn the bread into a salad, but I say who needs those icky veggies when you've got chicken bread? :wink:
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #58 - April 12th, 2018, 8:04 am
    Post #58 - April 12th, 2018, 8:04 am Post #58 - April 12th, 2018, 8:04 am
    stevez: ^^^^ LIKE

    : )

    Geo
    Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick! :)
  • Post #59 - April 28th, 2018, 12:51 am
    Post #59 - April 28th, 2018, 12:51 am Post #59 - April 28th, 2018, 12:51 am
    Watched Todd Harris of Steingold's demo root veg latkes on WGN TV Lunchbreak. Looked tasty so I made it for dinner with Chicken Bread. Crispy and delicious, two of my favorite words.

    CBLatkeLTH2.jpg Chicken Bread & Root Veg Latkes

    CBLatkeLTH1.jpg Chicken Bread & Root Veg Latkes


    Chicken Bread & Latkes, Count me a Fan!
    Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

    Low & Slow

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