Psycho Chicken Recipes
ORIGINAL PSYCHO CHICKEN
This recipe is simply something I threw together one night. After posting it on Cooking Light's bulletin board it became such an enormous success, it was suggested I submit my recipe to the magazine. Cooking Light's version of Psycho Chicken appeared as the Featured Reader Recipe in the June, 2002 issue-- and while I was grateful to have been spotlighted, I couldn't help feeling that the published rendition lost something of the original spirit of the recipe. Psycho Chicken is less about ingredients than it is a technique-- it is about a slashing and slathering method of infusing flavor into the chicken, then dredging the meat in the juices after cooking. Play with the quantities of flavorings, change herbs, don't even worry about whether you use a rack. But use the method. Please. THAT'S what Psycho Chick is all about.
Provided by Gremi
Categories Whole Chicken
Time 2h10m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees.
- Clean chicken and remove giblets.
- Hack chicken all over with the tip of a sharp chef's knife to make gashes.
- In a small bowl, mix together thyme, garlic, salt, pepper and vinegar, and slather liberally on chicken, taking care that mixture gets into slits in the meat.
- Place chicken on rack in roasting pan and roast about 2 hours until golden and fragrant, basting every twenty or thirty minutes with a splash of wine and any juices in the pan.
- Now this is the crucial part, which will make or break the entire dish: If this is cooked properly, your chicken should be running with wonderful juices as you carve.
- Dredge each slice of carved meat in those juices before placing on platter-- the juices are loaded with garlic and herb flavor.
Nutrition Facts : Calories 439.2, Fat 29.1, SaturatedFat 8.3, Cholesterol 144.9, Sodium 137.1, Carbohydrate 1.5, Fiber 0.2, Sugar 0.3, Protein 36.1
PSYCHO CHICKEN
No more boring roast chicken...this is super simple and super delicious. We always double the recipe for our family of ten, then have leftovers for another day :)
Provided by A Messy Cook
Categories Whole Chicken
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Rinse chicken, removed giblets and neck, and trim excess fat; loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
- Combine next six ingredients (vinegar through garlic) and rub under loosened skin over meat.
- Pour wine over chicken.
- Roast at 400 degrees for approximately 90 minutes, or until desired degree of doneness; you may want to cover the chicken with foil for the last half hour (make sure you don't overcook it, or the meat will be dry).
Nutrition Facts : Calories 591.9, Fat 42, SaturatedFat 12, Cholesterol 193.3, Sodium 278.4, Carbohydrate 1.3, Fiber 0.2, Sugar 0.2, Protein 45.5
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