Chicken Chicken Chicken

Today special at https://www.facebook.com/DuboisGr is our: Smoked or Fried Chicken with our two veggies of the day. This smoked chicken has a wonderful juicy taste and the smell will make you fall in love this this dish. Come on by and dine with us or call for a plate to go (601) 932-7772 we are open from 10:30-6:00 p.m. Also come try our family packs: The Baby Beagle, Momma Beagle or Big Beagle with pulled pork, ribs, chicken, sausage and sides.

Here's a tasty recipe for those who can't make it down to try us out.

Fantastic Bourbon Smoked Chicken

Ingredients

• 2 quarts water
• 9 tablespoons bourbon, divided
• 1/4 cup packed dark brown sugar
• 3 tablespoons kosher salt
• 2 quarts ice water
• 1 tablespoon black peppercorns
• 1 tablespoon coriander seeds
• 3 bay leaves
• 3 garlic cloves, peeled
• 1 small onion, quartered
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• 1 small Fuji apple, cored and quartered
• 1 lemon, quartered
• 1 (4-pound) whole chicken
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• 2 cups applewood chips
• 1/2 teaspoon freshly ground black pepper
• Cooking spray
• 1 tablespoon butter, melted

• Preparation

1. Combine 2 quarts water, 1/2 cup bourbon, sugar, and kosher salt in a large Dutch oven, and bring to a boil, stirring until salt and sugar dissolve. Add ice water and next 7 ingredients (through lemon), and cool to room temperature. Add chicken to brine; cover and refrigerate 18 hours, turning chicken occasionally.
2. Soak wood chips in water for 1 hour; drain.
3. Remove the chicken from brine; pat chicken dry with paper towels. Strain brine through a sieve; discard brine and reserve 2 apple quarters, 2 lemon quarters, 2 onion quarters, and garlic. Discard remaining solids. Sprinkle chicken cavity with pepper; add reserved solids to chicken cavity. Lift wing tips up and over back; tuck under chicken. Tie legs.
4. Remove the grill rack, and set aside. Prepare the grill for indirect grilling, heating one side to high and leaving one side with no heat. Pierce the bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element on heated side of grill; add 1 cup wood chips to pan. Place another disposable aluminum foil pan (do not pierce pan) on unheated side of grill. Pour 2 cups water in pan. Let chips stand for 15 minutes or until smoking; reduce heat to medium-low. Maintain temperature at 275°.
5. Coat the grill rack with cooking spray; place on grill. Place chicken, breast side up, on grill rack over foil pan on unheated side. Combine the remaining 1 tablespoon bourbon and butter; baste chicken with the bourbon mixture. Close lid, and cook for 2 hours at 275° or until thermometer inserted into meaty part of thigh registers 165°. Add remaining 1 cup wood chips halfway through cooking time. Place chicken on a platter; cover with foil. Let stand for 15 minutes. Discard the skin before serving.

Fried Chicken Thursday

Come in to Dubois Grocery & BBQ and try our daily special of Fried Chicken. If you want to take a family pack home with ribs and chicken call 601-932-7772.


Here's a great guide to How to Make Fried Chicken.

SIX STEPS TO PERFECT FRIED CHICKEN

Most fried chicken recipes follow this basic sequence of steps.

• 1. CUT INTO SIMILAR-SIZED PIECES
  Cut breasts in half crosswise, and separate leg quarters into drumsticks and thighs so that all the pieces will cook at the same rate.
• 2. SUBMERGE IN BRINE
  Mix 2 quarts water, 1/2 cup table salt, and 1/2 cup sugar (for 4 pounds of chicken parts). Soak the chicken 30 minutes to 1 hour; any longer can cause the meat to be too salty.
• 3. DREDGE AND REST
  Season 2 cups flour (for 4 pounds of parts) with salt and pepper. Dredge the chicken in flour, shaking off the excess. Rest the dredged chicken on a wire rack for at least 10 minutes.
• 4. KEEP OIL AT PROPER TEMP
  Fill the pot about halfway with oil and heat to 350 to 375 degrees. When you add the chicken, the temperature will drop. Keep it at 300 to 325 degrees while the chicken fries.
• 5. FRY IN BATCHES
  Fry half a chicken's worth of parts at a time in a Dutch oven or other heavy pot. Batch cooking keeps the temperature steady and minimizes dangerous and messy splatter.
• 6. KEEP WARM IN OVEN
  When the first batch of chicken is fried, transfer it to a wire rack set over a baking sheet, and place it in a 200-degree oven to drain and keep warm while you fry the next batch.

CUTTING UP A WHOLE CHICKEN

• STEP 1
  Using a chef's knife, cut off the legs, one at a time, by severing the joint between the leg and the body.

  
  
• STEP 2
  Cut each leg into 2 pieces—the drumstick and the thigh—by slicing through the joint that connects them. Your knife should glide right through the joint—if you hit something hard, you're not cutting through the joint.
• STEP 3
  Flip the chicken over and remove the wings by slicing through each wing joint.
• STEP 4
  Turn the chicken (now without its legs and wings) on its side and, using scissors, remove the back from the chicken breast. (The back can be saved for stock, if desired.)

  
  
• STEP 5
  Flip the breast skin-side down and, using a chef's knife, cut it in half through the breast plate (marked by a thin white line of cartilage).

  
  

COMMON MISTAKES WHEN MAKING FRIED CHICKEN

Making good fried chicken is easy, as long as you avoid these pitfalls.

• GREASY FRIED CHICKEN
  Blame it on cold oil. Don’t forget to monitor the oil temperature, and adjust the burner accordingly as you fry. When you add cold chicken to hot oil, it doesn’t take a rocket scientist to figure out what happens: The oil temperature drops. Also, no crowding: Lots of cold chicken just exacerbates the problem.
• UNDERCOOKED FRIED CHICKEN
  Blame it on scorching hot oil and/or unevenly sized pieces. If you fry chicken parts straight from the package, the big ones, say the breasts, don’t have time to cook through by the time the legs are done: Cut pieces down to size. Also, don’t overheat the oil. Scorching oil causes the same problem.
• BLOTCHY FRIED CHICKEN
  Blame it on lack of patience. If you fry the chicken immediately after dredging, the coating tends to peel off. While the oil heats, let the dredged chicken rest on a wire cooling rack for at least 10 minutes. The resting time helps the coating stick. You can’t call it fried chicken without the crispy skin.

  
  

  I hope you enjoy this way of making perfect chicken and we hope you stop by at Dubois Grocery & BBQ.