Best Fireman Bobs Salt Crusted Chicken My Way Recipes

FIREMAN BOB'S SPICY CHICKEN CASSEROLE MY WAY...

Steps:

• Begin by melting 1/2 cup of the butter in a large Dutch Oven, add anchovies to butter and stir to melt the anchovies into the butter.
• Add flour, cayenne pepper, smoked ground cumin, chicken bouillon, course sea salt, fresh cracked pepper, chicken broth, milk, water, hot sauce and cook over low heat till thickened.
• Add , pasta, chicken, bacon, mushrooms, poblano, jalapeno, and ancho chili peppers, fennel, and parsley and stir to incorporate all. If needed, add more chicken broth to make mixture " wet ".
• Place large Dutch Oven in the oven and cover securely. NOTE: *** If using Dutch Oven with Charcoal, follow usual cooking methods and keep the temperature at 250 degrees.
• Bake at 250* for 1 3/4 hours or till done. With 30 minutes of cooking time left, add crushed saltine crackers mixed with 1/2 cup of melted butter to the top of the casserole and cook till golden brown! Enjoy!

CHICKEN IN SALT CRUST

Steps:

• Preheat the oven to 450 degrees F. Lightly oil a baking sheet large enough to hold the two chickens
• Stuff each chicken with 3 garlic cloves, 2 sprigs, rosemary, 2 sprigs thyme, and 1/4 teaspoon crushed peppercorns. Truss the chickens with kitchen twine. In a small bowl, combine the mustard, chopped thyme, chopped tarragon, and parsley. Using a pastry brush, brush the mustard mixture all over the chickens. Place the chickens, breast sides up, on the prepared baking sheet.
• Divide the dough in half. According to the directions in the Salt Crust Dough recipe, roll out each portion as thinly as possible. Wrap each chicken completely with dough.
• Bake until the dough is browned and rock-hard, about 50 minutes. Remove from the oven and let stand for 10 minutes. Using a hammer or the back of a heavy knife, crack open the crust and remove the chicken, brushing off any clinging crust with a clean kitchen towel. Cut each chicken in half lengthwise. Serve immediately on warmed plates

FIREMAN BOB'S CHICKEN & BACON ON A BISCUIT MY WAY

Steps:

• For the Biscuit...
• In a large skillet, cook the bacon till crispy, then crumble and set aside Place the onion, in the bacon grease and cook till tender, set aside In a Large bowl, place the flour, sugar, salt, milk, oil, fennel, cayenne, onions, bacon ( crumbled ), and cheese and mix till combined Spoon 6 to 8 dollops of Biscuit mixture on a baking sheet, brush biscuits with the melted butter and place in oven and cook for 12 to 14 minutes till golden brown. Keep warm till served.
• For the Chicken...
• In a Large bowl, combine the chicken, oil, thyme, salt, and pepper, making sure everything coats the chicken Once the Chicken is coated with the herbs, take the bacon and wrap each breast with 2 slices and secure with a toothpick Place in a Large skillet and cook chicken till juices run clear and bacon is done, about 20 to 30 minutes, WATCH CLOSELY!
• FOR THE GRAVY...
• In a Large skillet, place the butter and allow to heat up, then add the flour and cook till a " Rue " forms, about 2 to 3 minutes, Don't allow to " burn ". Add the oil, milk, thyme, fennel, salt, pepper, cheese, and bacon and cook till thickness desired.
• PUTTING IT ALL TOGETHER...
• When all three components are done, simply put the chicken breast on a biscuit and spoon some gravy on, or over top of the whole biscuit and enjoy the feast!!! ENJOY !!!!!!

FIREMAN BOB'S SIMPLE GARLIC CHICKEN MY WAY...

Steps:

• In a Large bowl, combine the oil with the chicken, then add the remainder of ingredients
• Cover with foil and place in fridge for 2 hours
• On your HOT grill, place chicken and let cook for 2 minutes on each side, then turn grill to low and allow the chicken to cook till juices run clear, about 30 to 40 minutes, turning occasionally to prevent burning.
• Serve with a green salad and crusty bread... ENJOY !!!

SALT-CRUST CHICKEN

Steps:

• Heat an horno or home oven (with the rack positioned in the lower third of the oven) to approximately 500°F.
• Pat the chicken dry with paper towels. Put the thyme, garlic, and bay leaves in the cavity and truss with kitchen twine.
• Empty the salt into the sink (or a large basin or bucket if working outdoors). Pour 2 cups of water over the salt and, using your hands, toss to combine. Add more water as needed, a cup or two at a time, tossing until the mixture has the consistency of damp snow.
• Make a 1-inch-deep bed of salt in a roasting pan and tamp it down. Place the chicken in the center. Stick the probe of a meat thermometer into the thickest part of the thigh. Cover the chicken completely with the remaining salt, tamping it down so that it is completely encased.
• Transfer the chicken to the oven and roast for 35 to 40 minutes; the internal temperature of the thigh should read 175°F. Spread newspapers on the counter next to the sink. Remove the pan from the oven, place on the newspaper, and let rest for 10 minutes (the internal temperature will rise to about 185°F).
• Crack the salt crust with a rolling pin or mallet, lift off the pieces, and discard them. With a pastry brush, brush the remaining salt away from the chicken. Carefully pull off the skin from the breasts and legs. Slice off the breasts from the bone and cut into 1/2-inch-thick slices. Slice the meat from the legs and thighs.
• Arrange the meat on a warm platter and spoon the salsa over the chicken.

FIREMAN BOB'S DUTCH OVEN CHICKEN AND FENNEL MY WAY

Steps:

• Pre heat oven to 350 degrees Coat the chicken with the salt and pepper. Place the onions inside the chicken. Place 4 slices of the fennel under the skin.
• Rub about 3 tablespoons of the oil all over the whole chicken. Place the chicken in a large Dutch Oven. Place the garlic, fronds, and nutmeg in a mixing bowl and combine.
• Spread the fennel mixture all over the chicken, pressing the mixture into the oil. Cover the chicken with the bacon covering everything. Place the remaining fennel slices around the chicken. Add 2 tablespoons of the oil over the bacon.
• Carefully pour the chicken broth and add the bouillon into the dutch oven and cover. Cook for 1 hour and 30 minutes or until chicken juices run clear. ENJOY !!!

FIREMAN BOB'S SMOKY CHICKEN AND MUSHROOMS MY WAY..

Steps:

• Rinse your chicken off and pat dry and set aside...
• Remove the ends of the mushrooms and " clean " with a dry cloth... Cut the mushrooms in quarter pieces and set aside...
• Place the butter in a pan and allow it to melt fully. Place red pepper flakes, chives, onions, lemon pepper, fresh ground pepper in with the butter and simmer for 5 minutes.
• Place the mushrooms in this mixture and stir so that all the mushrooms are coated, do not " cook " the mushrooms here...
• Take a little of the butter/herb " sauce " and drizzle over the chicken
• Place the chicken in a BBQ Grill " Safe " pan and " stuff " the chicken with the mushroom herb mixture.
• Okay.... New " Learning Moment " on " How to Smoke " with your grill... If You have a charcoal grill, place the charcoal on one side of the grill and " light " the coals... This will " give " You a one sided HOT grill... Place the BBQ Grill " Safe " pan on the " Cool " side ( the side without the charcoal burning ) This Type of BBQing is known as " Indirect Heat " smoking... If You have a Propain Grill, You do the same but only " Light " one burner...
• Using a thermostat, Try to get the Temperature as close to 220 degrees as possible. Go to your grocery store and purchase your BBQ wood chips, There are many " flavors to choose from, Hickory being a very popular flavor.... Place the " chips in water for about 30 minutes before You start to smoke.... then place the chips in a non burnable container and place on the burning coals... This will " create " the SMOKE that You will Taste when You eat the chicken.... Smoke for 3 hours watching every hour...
• Once the juices run clear, your chicken is done.... Serve with a Crusty Bread and green salad !
• ENJOY !!!!!!!!!!!!!