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4 day chicken dinners for 2  RSS feed

 
gardener
Posts: 1420
Location: latitude 47 N.W. montana zone 6A
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Here in the inland north west , we have available what are known as "Hutterite"  chickens. I call them small turkeys... 5-8 lb birds! Naturally raised, free range birds , they taste great no matter what you do with them.   My wife and I collaborate on this.    First thing in the morning I pull the thawed chicken from the fridge. After rinsing it in clean water, I create a salty brine of 1 cup or less of kosher salt per one cup of water.  I place the chicken in a large stainless pot and fill with the brine... place it back in the fridge for the rest of the morning. Around noon I build a maple/hickory fire in the smoker / grill.  As the fire is warming I remove the chicken from the brine , pat it dry & then I make a basic rub of 2 TB salt  2 TB course black pepper and 2 TB garlic powder. Pat this all over the chicken including sliding it under the skin where you can.  Next I mix up one package of stove top stuffing on the stove per directions ... then fill the cavity of the chicken as full as it will get.  Place your chicken on the grill/ smoker away from the flame, and cook at apx. 240 F for the next 4-6 hours , turning periodically . HMMM  the smells will drive you crazy...  We like to make a pot of garlic green beans to go with this.  When a digital temp in the middle of the stuffing reaches at least 165 F your chicken is ready !!! These birds are so big that 1 breast each with beans, stuffing and fresh bread makes a meal ! When you can move again place the remains back in the fridge for the night.... The next day my wife takes over, The same stainless pot I brined in now is used to make a thick chicken soup .... HMMM the smell is every bit as good as the day before...  Chicken soup and bread for dinner on day 2 ...  The next day .... Pot pies ...she adds a thickoner to the remaining soup pours it into a casserole dish and covers it with unrolled cresant rolls...   bake that in the oven at 350 F until thoroughly warm and the cresants are nicely browned , remove cool and eat ! This  is large enough we can only eat half the first day but it's just sooo good that eating it again the next night is A- OK  with us !  And that is how we eat one chicken for 4 days !  Hope this inspires you all to try something like this out... Sorry I didn't take mouth watering pictures of each meal .... this could be done in an oven instead of the smoker but you would lose that oh so good smokey flavor ! ENJOY !
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The smoker
 
gardener
Posts: 4950
Location: Vilonia, Arkansas - Zone 7B/8A stoney, sandy loam soil pH 6.5
582
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That is pretty awesome Thomas, the Hutterite chicken variety is one that the Hutterites bred around 100 years ago to meet the needs of the colony for both meat and eggs.
It was developed in Canada and spread to other colonies in the 1920's-1930's.
They are a cross between the Cornish and the Chantecler (a Canadian bird developed in 1919), they are a dual purpose, large breed. Much tastier than the Cornish cross that is used for most meat birds in the USA.

Redhawk
 
thomas rubino
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Posts: 1420
Location: latitude 47 N.W. montana zone 6A
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Thanks Redhawk, I did not know they were a breed apart.  I'm sure glad to have found them. Since raising chickens ourselves is not currently possible... so we buy these by the case.  Took some mouth watering pictures this time.
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5.5# hutterite chicken
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Stuffed & ready to smoke
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On the grille
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Time to eat !
 
Bryant RedHawk
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Posts: 4950
Location: Vilonia, Arkansas - Zone 7B/8A stoney, sandy loam soil pH 6.5
582
books chicken dog duck fish forest garden fungi homestead hugelkultur hunting pig
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Thomas, now you went and made me salivate. 
 
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