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Discussion in 'Poultry' started by old_dog, Sep 17, 2011.
Sounds interesting, but I always thought boiling would take flavor out not put it in.
I agree with Al and Roller
It would seem to me that the only flavors you are going to get are the sauce and some char from the grill. The chicken would otherwise only have the boiled flavor and would have lost a lot to the broth in the pot.
You would think that in most cases, but if you notice it says lower heat to a slow boil, or a simmer.
I always drop the heat to just a simmer, add chicken I am going to grill, cook for maybe 10 minutes
then turn it off and let it soak for 30 min, then throw it on the grill, slap some Sauce of some kind on
it, and make sure the skin gets good and crispy... it is actually very good. And saves time when you
have different parts of a chicken and they all don't cook equal.
That is just how I have done it, so that is just my opinion.
Very tasty chicken though.
By boiling and soaking in crab boil you will be adding flavor for sure. This recipe would work for some link sausage and/or corn on the cob also.
Folks that know me know that i use crab boil as a seasoning just like most use salt and pepper.
the liquid boil has no salt. the powdered boil does. It adds great flavor to veggies, omelets ,scrambled eggs mashed taters.
USE JUST A TOUCH !!! stuff is real strong.
I agree when i do chicken soup and boil the chicken the flavor of the chicken stay in the soup .and the flavor of the boiled chicken is not so tasty we call it Freshly laundered.
In a large stock pot, bring 1 gallon of water and 1/4 cup of the green onions to a boil. Add crab boil, mix and reduce heat to a slow boil or simmer. Add all chicken pieces and continue to simmer for 8 to 10 minutes. Turn off heat and allow the chicken to soak for 5 to 15 minutes.
Note: the longer the soaking period, the spicier the chicken will be.
Old-Dog, morning.... The recommendations from the site you cited are excellent for many foods... I have used the above for shrimp, mud bugs, crab, chicken and other proteins.... The one factor that has to be adhered to is.. boiling proteins will make them tough... They should be simmered, similar to "sous vide". Cooking at or near the final desired temp of the product should produce a moist tender product.. I especially agree with turning off the heat and letting the liquid cool with the product in it.. the spices infuse deeper into the meat as everything contracts as it cools and draws the spices into the product.
That method has its place in preparing an entree. I really like it when making a chicken casserole. Then cook the noodles in the broth left over from cooking the chicken. Really flavorful meal. Doesn't do much for crispy skin though ????
I really don't see where it says to "boil" the chicken. But, how about boiling the water and ingredients, letting it cool, add chicken peices to spiced water mixture, and marinate for a few hours???? Then to the grill.
There is no loss of chicken flavor.