Firehouse Chicken Recipes

FIREHOUSE CHICKEN STEW

Steps:

• In a large bowl, whisk together 1 cup of flour, 1 tablespoon salt, and 1 teaspoon black pepper.
• Add the chicken, and toss well to evenly coat.
• Heat 1/2 cup olive oil over medium-high heat in a wide 20-quart heavy-bottomed pot.
• Add half of the chicken, and brown, turning once, until lightly golden, about 10 minutes.
• Using a slotted spoon, transfer chicken to a large bowl.
• Add remaining 1/4 cup oil to the pot and brown remaining chicken; transfer to the bowl and set aside.
• Add the onions, peppers, carrots, celery, garlic, thyme, and bay leaves to the pot, and season well with salt and pepper.
• Cook, stirring frequently, until softened, about 8 minutes.
• Add ale and bring to a simmer, scraping the brown bits off the bottom of the pan with a wooden spoon.
• Add potatoes, okra, chicken stock, tomatoes and their liquid, corn, and red pepper flakes, and bring the mixture to a boil.
• Add reserved chicken, reduce heat to maintain a simmer, cover, and cook until vegetables and chicken are tender and cooked through, about 25 minutes.
• In a small bowl, whisk remaining 1/2 cup flour together with the milk until smooth.
• Stir mixture into the stew and return to a simmer.
• Cook until very thick, 2 to 3 minutes. Re-season with salt and pepper.
• Stir in the parsley and lemon juice.
• Serve with a dash of hot sauce, if desired.

FIREHOUSE WINGS

Steps:

• In a large bowl mix together the oil, vinegar, Tabasco, chili powder, garlic powder and salt.
• Rinse wings in cold water and pat dry with paper towels.
• Add wings to the mixture in bowl and toss to evenly coat all wings (I put the mixture in a large zip-lock bag and shake everything together until coated).
• If tossing in bowl cover and chill the wings in sauce for at least 30 minutes.
• (of course the longer you chill them the more the sauce soaks in).
• Set oven to broil.
• Remove wings from sauce and place in a 13x9 foil lined baking pan.
• Broil wings about 4" from heat 7-10 minutes.
• Turn and broil other side about 7 minutes.
• Continue turning every couple of minutes until wings are done.
• Serve with blue cheese or ranch dressing.

FIREHOUSE CHICKEN

Steps:

• Purée garlic, vinegar, olive oil, salt, parsley, paprika, pepper, and 1/2 cup vegetable oil in a blender until smooth. Place chicken in a large resealable plastic bag and pour marinade over. Seal bag and chill chicken 1-3 days.
• Remove chicken from marinade and pat dry with paper towels. Let sit uncovered at room temperature 1 hour.
• Preheat oven to 400°F. Heat remaining 1/2 cup vegetable oil in a large cast-iron skillet over medium heat. Place 1 chicken half, skin side down, in skillet, set another skillet or heavy pot on top, and add a couple of cans to weigh it down. Cook until skin is browned and crisp, 15-20 minutes. Transfer chicken to a wire rack set inside a rimmed baking sheet. Repeat with remaining chicken half.
• Roast chicken in oven, skin side up, until cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 20-25 minutes. Transfer to a cutting board and let rest 15 minutes before slicing.

FIREHOUSE EVENT POULTRY MARINADE

Steps:

• Remove the chill from the egg by placing it, uncracked, in warm water for about 5 minutes.
• Crack the egg into a medium nonreactive bowl.
• Using an electic mixer at low speed, beat the egg.
• SLOWLY beat in the oil.
• This should take 1 to 2 minutes, and it should be like a thin mayonnaise when complete.
• Beat in the vinegar, salt, poultry seasoning and pepper.
• Use half as a marinade.
• Cover and refrigerate the rest to use as a baste while grilling.
• Be careful to discard the marinade after removing the chicken, don't use this portion as the basting sauce!
• Can easily be doubled for crowds, just be sure to adjust mixing time if necessary.