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  1. #1
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    The best chicken recipe ever! (Well maybe).

    Sometimes it's quite amazing that something so simple has never been put on paper, but this chicken recipe is so piss easy yet rewarding that you have to give it a go.

    Coming from two-Michelin-star chef Daniel Patterson, you'd think it would be pretentious knobrot, but it could not be less so.

    Ingredient:

    One large DEBONED 2kg Chicken.
    Kosher Salt *

    Salt the chicken with 1 teaspoon of salt 1 to 3 hours prior to cooking and reserve in the refrigerator until 10 minutes before cooking.

    Preheat the grill **. Put the chicken, skin-side up, on a rimmed sheet pan and place it under the grill, about 3 inches from the heat, to brown and crisp the skin, about 10 minutes ***, rotating the pan a few times for even browning. Turn the oven temperature down to 250F and cook for 25 minutes.
    * Obviously not a lot of that floating around the sandpit, so I used ordinary salt. I've also tried it with garlic salt, onion salt, every time with massive success.

    ** If you're American, "Broiler".

    *** Obviously this depends on your grill, so use your eye to determine when it's crispy to your satisfaction.

    This is so fucking quick to knock up, but flavoursome, moist, and tender. (Apparently very healthy as well if you care about that shit).

    Honestly, you can't go wrong. It's just consistency personified. Comes out the bollocks every time.

    I even got my butcher to debone half a dozen chickens so I could lob them in the freezer.

    You can serve it as an entree with two veg; with rice so Thais can pour all sorts of shit over it; with Pasta (I used Orzo, it looks like rice). Or simply on its own on the plate.

    Goes down a treat with a splash of cranberry sauce, even tastes nice cold with an apricot chutney.

    One of the best food finds I've had in years!

    I strongly recommend you give it a go.

  2. #2
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    Thanks BC, I'll give it a try, though I've not seen too many deboned chooks around...

  3. #3
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    Quote Originally Posted by CSFFan View Post
    Thanks BC, I'll give it a try, though I've not seen too many deboned chooks around...
    A skilled butcher can do one in minutes. You only have to ask.

    Or you can have a go yourself.


    There are a few bits of skin and stuff left over, my cat demolishes that.

    And you can use the bones for stock.


  4. #4
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    Actually, continue watching that video, also interesting.

    I do love easy cooking.


  5. #5
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    Quote Originally Posted by harrybarracuda View Post
    Quote Originally Posted by CSFFan View Post
    Thanks BC, I'll give it a try, though I've not seen too many deboned chooks around...
    A skilled butcher can do one in minutes.

    Hmm. Thailand, skilled butcher - I start to see the beginnings of a problem.....

  6. #6
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    One could do the same with chicken pieces. We'll give it a go, sounds good.
    I do like simplicity.

  7. #7
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    Seems like a lot of work to me.

    Much easier to splash some salt and pepper on the chook then stick a open can of beer up its ass and slam it in the BBQ for an hour.

  8. #8
    Harbinger of Doom

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    Quote Originally Posted by nidhogg View Post
    Quote Originally Posted by harrybarracuda View Post
    Quote Originally Posted by CSFFan View Post
    Thanks BC, I'll give it a try, though I've not seen too many deboned chooks around...
    A skilled butcher can do one in minutes.

    Hmm. Thailand, skilled butcher - I start to see the beginnings of a problem.....
    Boning a chicken is pretty straightforward - it's really not something you need a butcher for.

  9. #9
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    One large DEBONED 2kg Chicken.

    I sped fast.

  10. #10
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    Quote Originally Posted by crackerjack101 View Post
    One could do the same with chicken pieces. We'll give it a go, sounds good.
    I do like simplicity.
    If you can find chicken pieces boneless with skin on, yes it will work.

    No bone is a must though.

    With a deboned chicken I get about 6-7 usable pieces a side.

    Not my pic, but it doesn't come out far off it.


  11. #11
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    Quote Originally Posted by Fondles View Post
    Seems like a lot of work to me.

    Much easier to splash some salt and pepper on the chook then stick a open can of beer up its ass and slam it in the BBQ for an hour.
    It's easier to buy KFC if you're that fucking lazy.

  12. #12
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    Quote Originally Posted by harrybarracuda View Post
    Quote Originally Posted by Fondles View Post
    Seems like a lot of work to me.

    Much easier to splash some salt and pepper on the chook then stick a open can of beer up its ass and slam it in the BBQ for an hour.
    It's easier to buy KFC if you're that fucking lazy.
    What sane person buys that rancid shit ?

  13. #13
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    Quote Originally Posted by Passing Through
    Boning a chicken is pretty straightforward

  14. #14
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    Interesting method and looks pretty good. Does the chicken stay moist or does it end up a little dry?

    I use chicken breasts in salad, without the skin and have found this is a tried and trusted way of ensuring the chicken stays moist:

    1. Flatten the chicken breast a little to make it roughly even thickness.
    2. Salt and pepper both sides.

    3. Add some butter and oil to pan and bring to medium heat.

    4. Add chicken breasts and fry for 1 minute without touching it.

    5. Turn the chicken breasts over, set heat to low and put a lid on the pan. Leave for 10 minutes.

    6. Turn off heat and let stand a further 10 minutes without removing lid.

    Voila! Moist chicken ready to do as you please.

    Excellent for chicken salad.

  15. #15
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    Here we go.

  16. #16
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    Quote Originally Posted by Troy View Post
    Interesting method and looks pretty good. Does the chicken stay moist or does it end up a little dry?
    That's the beauty of it. It stays deliciously moist and tender.

    The trick, I think, is to make sure you don't overdo the grilling part.

    The low heat cooking just finishes it off.

    Added: My grill has a low or high setting only. When I tried it on High the first time, ten minutes was far too long and burned the skin.

    So I use Low and the full ten minutes which is about spot on.

  17. #17
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    Quote Originally Posted by 12Call View Post
    Here we go.
    Here we go what?

  18. #18
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    Quote Originally Posted by harrybarracuda View Post
    Quote Originally Posted by 12Call View Post
    Here we go.
    Here we go what?
    Boning a chuck being straight forward.

  19. #19
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    Quote Originally Posted by Passing Through View Post
    Quote Originally Posted by nidhogg View Post
    Quote Originally Posted by harrybarracuda View Post
    Quote Originally Posted by CSFFan View Post
    Thanks BC, I'll give it a try, though I've not seen too many deboned chooks around...
    A skilled butcher can do one in minutes.

    Hmm. Thailand, skilled butcher - I start to see the beginnings of a problem.....
    Boning a chicken is pretty straightforward - it's really not something you need a butcher for.
    You'll find that many civilised folk lack the aptitude to be self-sufficient or independent....

  20. #20
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    Am I missing something here?

    You salted some chicken and roasted it?

    And then ejaculated?

  21. #21
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    ^^ Are you? Fuck off Jeff you hypocrite.

  22. #22
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    Quote Originally Posted by Slick
    Am I missing something here?
    Nope. A shit recipe...

    This was a joke and many have been trolled...

  23. #23
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    Quote Originally Posted by bsnub
    This was a joke and many have been trolled...
    Sounds like you're giving him an out.

    Reads to me like Harry just discovered the oven.

  24. #24
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    ^ Ok then.. I have to agree with you.

    Goodnight.

  25. #25
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    Quote Originally Posted by Slick View Post
    Quote Originally Posted by bsnub
    This was a joke and many have been trolled...
    Sounds like you're giving him an out.

    Reads to me like Harry just discovered the oven.
    Better than Jeff who has yet to figure out fire.

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