JamaicaCuizine
| Editorial / The Appetizer |
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Hello again, I trust that today has been the start of
a great day for you and yours.
We haven't explored chicken in a while, so this week
we will be exploring a simple chicken dish. It's called
Tea Smoked Chicken. This recipe came from the
Kingston Hatcheries Limited.
So....go rustle up your ingredients and come right back
and we will prepare a dish fit for a king!
Ok, so for those of you who are into network marketing,
I promised a contest. Now the challenge is - name two
Jamaican snack foods that can be made from coconut.
The first prize will be fifty leads, second prize thirty-five
leads and third prize, twenty-five leads. Get started now,
all you need to do is root back through those old issues!
We know that leads do not come cheap. Send email to
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Welcome to JamaicaCuizine!
Contents:
1. Top Advertiser Information / The Big Teaser
2. Editorial / The Appetizer |
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| 3. Feature Article (Submissions Welcome) / Whet Your Appetite |
| 4. This Week's Specialty / The Main Course |
| 5. Tip of the Week / Hot Side Dish |
| 6. Gift Resources / Sweet Treat |
| 7. Member Advertising / Wrap up Deal |
| 8. Advertising Information / Know Your Stuff |
Have you always wanted to write?
Or be part of a Community that does?
Well, what are you waiting for? Click here!
Or click below now!
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Feature Article / Whet Your Appetite
Chicken Preparation
~ Jayda McTyson
Chicken is a great Jamaican favourite. It is one of the
cheapest meats and is had at least once or twice every
week. For years, chicken formed a partnership with
rice and peas, the Sunday dinner of choice for Jamaicans.
Nowadays, other meats are had on a Sunday as well.
Tradition has been kicked to the curb.
In choosing poultry for your dish, ensure that it is mild in
terms of the smell and that there are no signs of bruising
or drying. You want a fresh chicken, don't you?
Before using your chicken, ensure that you thaw it in
the bottom of the refrigerator. Do this in advance of when
you need to season as bacteria multiplies reading on chicken
at room temperature.
Once you season your chicken, replace in the refrigerator
to avoid a salmonella party on your fowl at all costs. You
should also carefully wipe down the surfaces on which you
did your preparation with some sort of disinfectant.
I'm sure you're aware that a lot of fat is contained in the
skin of the chicken, so you should remove same after
your have prepared the chicken in this case. It is even
better to remove the skin before cooking, but then you
migh reduce its visual appeal by far.
Ensure that your chicken is thoroughly cooked before
removing from the heat. The juices should run clear once
the chicken is pricked. If you are unsure, cut into the
chicken. Once there is no hint of pink, you're good to go.
Now that we've prepped our fowl, it's time to cook!
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TEA SMOKED CHICKEN
2 Tablespoon Wine Vinegar or Rice Cooking Wine
2 Tablespoons Salt
2 Tablespoons Black Pepper
3 Medium Onions - diced
1/2 Teaspoon Ginger - diced
2 1/2 Pounds Whole Chicken
4 Teabags
2 Tablespoons Brown Sugar
2 Teaspoons Minced Garlic
1 Tablespoon Dry Sherry
1. In a large ceramic or stainless steel bowl, combine
rice wine, salt, blackpepper and dry sherry.
2. Prepare onion, garlic, and garlic and add to
ingredients listed in number 1. You may also add a
dash of sugar here.
3. Prepare chicken whole by washing under running water.
Drain and pat dry. Remember to remove any thing that
should not be on the inside - packaging and such.
4. Place chicken in prepared marinade, rub inside cavity
and over skin. Cover and refrigerate for 24 hours.
5. Place chicken on the rack of a steamer and steam,
covered for approximately 30 minutes.
6. Preheat Barbecue grill. Combine the contents of a teabag
with sugar. Pour mixture atop hot coals in the grill. Place
chicken on the grill and smoke each side for approx. 6
minutes. Keep chicken covered while smoking.
7. Remove chicken from direct heat and smoke. Keep covered
for 15 minutes.
8. Transfer chicken to a cutting board and carve into serving
portions.
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Tip of the Week /Hot Side Dish |
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Do not overcook your chicken. You do not want it dry and trashy. Once it is apparent that it is overly brown, watch out. You may have overcooked. |
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| Gift Resources / Sweet Treat |
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Thank You.
If you liked today's issue of JamaicaCuizine please feel free
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