Smoked Chicken

1 ~4lp spatchcocked chicken
dry rub

2 hours before grilling, rinse and dust the chicken with salt, let sit uncovered in fridge.

When ready to start, rub on the dry rub of choice - we used a rosemary/thyme/HdP/sage/pepper/smoked salt rub for a classic roast-chicken flavor.

Prepare the grill for 2-zone cooking, raising the ambient temperature to ~325-350°F

Add smoking chips; Place chicken off-heat, with the dark meat towards the fire, and roast until the breast reaches 135°F

Your rating: None Average: 4 (1 vote)

Foxglove Chardonnay

Trader Joe's: 


Good, lightly oaked, balanced chardonnay; we had it at Firefly.

Don Elias Garnacha Catalunya

Trader Joe's: 

Light bodied, peppery red that goes well with spicy foods.

Collezione di Paolo Chianti 2011

Trader Joe's: 

Dry, full bodied and smooth, 13% ABV


We primarily used this extensive guide at Simply Recipes, with some tips from Bon Appetit and with consultations to the WaPo article, Julia Child, and my vintage Joy of Cooking from the 60s.

1 Goose (8-10 lbs, ours was 8.77)
salt, pepper, thyme and sage for rubbing
1 lemon
1 head of garlic, unpeeled, with the top cut off to expose cloves
1/2 medium onion, peeled and quartered

Your rating: None Average: 2 (2 votes)

Turkey Brine

This is our default brine recipe for turkey.

  • 1.5 cups kosher salt
  • 1.5 cups sugar
  • 1 large onion, peeled, diced
  • 1/4 cup diced celery
  • 1 sprig rosemary
  • 2 large sprigs thyme
  • 3 bay leaves
  • 1 tablespoon black peppercorns

Bring salt, sugar, and 1 quart (4 cups) water to a boil in a very large (16-qt.) pot, stirring until salt and sugar are dissolved. Add remaining ingredients to brine base. Turn off heat.

Refrigerate, uncovered, until cold.

Add 7 quarts cold water to pot.

Your rating: None

Three Knights Pinot Noir

Trader Joe's: 

Very light, borderline dry rose Pinot. Can't stand up to much, but a light pasta or poultry would pair well.

Great review here: http://www.cheapwinefinder.com/2011/09/2009-three-knights-los-ca...

Leonard Kreusch Reisling Sekt

Trader Joe's: 

Available at Schneider's on Capitol Hill.

Crisp, lightly effervescent Riesling.

Vintjs Garnacha

Trader Joe's: 

A medium-bodied, balanced wine. Strong enough to go with red meat, but sweet and tangy enough for fish stew or poultry

Panilonco Carmenere

Trader Joe's: 

A decent red, a bit too tannic.

By http://www.eov.cl/

More on the grape at wikipedia, and via JasonsWineBlog.com:

"Per quaffability “Carmenere is more obscure than the fifth Beatle. The sixth grape of the famed five Bordeaux varietals, usually compared to Petit Verdot for the sturdy qualities it adds to Cabernet blends, Carmenere is not even grown in Bordeaux anymore. It does have a new home in Chile, where it’s blended into Cabernet and also bottled solo on occasion and noted for its smoky/earthy flavor profiles."


Classic Red Mole Poblano

Having just returned from Mexico, we were craving Mexican food. We decided to take on the ultimate: Mole. We headed up to our local latin-american superstore market to pick up the necessary ingredients. Because we couldn't exactly get everything we needed, here's the record of what we actually did (and how it turned out). Our recipe is basically the ingredients list from Fonda San Miguel, a delicious Mexican restaurant in Austin, with the process taken from Nuevo Mexican guru Rick Bayless.

Chicken glazed with mole
Your rating: None Average: 4 (2 votes)

Lambrusco Dell'Emilia Bianco

Trader Joe's: 

Sweet and fizzy, but lightens up a creamy dish or balances a caesar salad. Could also go with -- or be part of -- a fruit dessert.

Jaques Bourguignon Chablis 2008

Trader Joe's: 

A clean crisp white from the Burgundy region

Rheingau 2008 Edition Maximilian Pinot Noir

Rheingau Label
Trader Joe's: 

Sweet, almost a dry rose. Strawberry notes. Serve slightly chilled. Great with grilled fish/fowl.

Trader Joe's: $6

A full review and the source of the photo: http://biggerthanyourhead.net/2009/01/20/a-pinot-from-rheingau/

Venezuelan Chicken caldo

Turkey Carcass Soup V.2 - Venezuelan "Chicken" caldo

I was making turkey carcass soup (http://audreyandjon.com/recipes/turkey-carcass-soup) and it ran away from me into a soup styled after the fantastic caldos de pollo I had in Merida, Venezuela. Here's a discussion of Spanish Caldos. Venezuela is not big on spicy foods, so I concentrated on savory spicing and the broth itself.

1 liter turkey broth/soup with ~ 1 cup of turkey meat. It's best if there's still some turkey fat included.
1 can diced tomato

Venezuelan Caldo
Your rating: None Average: 2 (1 vote)

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