ronbeaux
HoneyBee~Notsonew Member
Posts: 85
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Post by ronbeaux on Oct 16, 2011 18:10:49 GMT -6
I love converting a classic recipe and make it work on the Keg. This one called for roasting the chicken in an oven at 425 for 20 minutes and then combining it with some caramelized onions and bacon and stuff, build a roux, and then re-combining them with wine ,water and vinegar to finish making the chicken tender. As you can see all you have to do is get the Keg at 400 and you can do both at the same time. Once I liked the color of the chicken I just pulled it off and concentrated on the caramelized onions and roux. Once the roux got right I added the chicken back in for a good hardy simmer. When the chicken was fall apart and the roux was thickened up I took the chicken out of the roux and grilled it some more Then you can serve it over rice or in this case, next to some rice and top with the sauce. This was slamming good!!
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Post by Cajunate on Oct 16, 2011 19:21:00 GMT -6
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rhodeje
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Posts: 324
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Post by rhodeje on Dec 8, 2011 8:38:48 GMT -6
Nicely done Ron!!
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