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Hickory Smoked CHICKEN and Noodles

02 Nov
Hickory Smoked CHICKEN and Noodles

What could possibly be more comforting than CHICKEN and noodles on a cool fall evening? Maybe toss in some mashed potatoes and homemade biscuits, and you have nothing but a plate of pure comfort on a cold night. My problem with chicken and noodles is: 1) it’s usually bland and 2) it generally ends up being NOODLES and chicken. There’s nothing worse than having to go on a “scavenger” hunt to find the chicken in my noodles.

I thought to myself “we can do better than this.” My goal was to elevate the chicken to it’s proper place, as the feature of the dish. A quick recipe search on Google explained everything I needed to know as to why the chicken wasn’t the feature of the dish. Almost every recipe had two things in common. First they only called for chicken breast, and second they all wanted me to BOIL my chicken. Some tried to get fancy by suggesting adding this soup or that soup, a pinch of this or a pinch of that, but nothing to really elevate the chicken. Well Mr. Chicken you no longer need to live in the shadow of the noodles, YOUR DAY HAS COME!!!! IT’S TIME TO STAND UP AND BE PROUD THAT YOUR A CHICKEN!!!!!

What to expect: Nice big flavorful bites of chicken, well seasoned, with a simple little taste of smoke that’s not overpowering. Oh and some noodles.

What you’ll need:

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About 2 1/2 hours

1 4-5 lb chicken

Salt and Pepper

Olive or vegetable oil

2 qts chicken stock

2 qts water

Either your favorite noodle recipe or a  1 lb package of  egg noodles  from your local grocer.

How we did it:

Begin by setting up your grill for INDIRECT cooking.

Wash and rinse the chicken inside and out.

Run your hand up under the skin on the breast and oil it.

Salt and pepper it heavily.

Do the same with the thighs and legs.

Then oil the entire chicken on the outside.

Salt and pepper the outside of the skin.

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Once the grill is ready place the chicken on the grill between the two piles of coals.

Rotate the chicken 90 degrees about every 20 minutes so that it will cook evenly.

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Once you register an internal temperature of 165f on the breast and 185f on the thighs remove it from the grill.

Remove the chicken from the bones cutting into thick bite size chunks, and set aside. Use ALL the meat. Both white and dark. Remember we’re looking for flavor here.

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Mix the 2 qts chicken stock and the 2 qts water together and bring to a rolling boil.

Add chicken and noodles.

Cook until the noodles are al dente.

Drain, TASTE, and SEASON. Adding salt and pepper as needed. CYMERA_20141102_202256 (2)

 

 

 

 

 

 

 

 

 

Now enjoy as you hear the wind whipping the leaves around outside. Remember what you cook isn’t nearly as important as who you cook it with.

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4 Comments

Posted by on November 2, 2014 in Uncategorized

 

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4 responses to “Hickory Smoked CHICKEN and Noodles

  1. David

    November 2, 2014 at 11:06 pm

    Chicken proud and Chicken loud! Go Chicken 🙂

    Looks great!

    Liked by 1 person

     
    • mrdodd

      November 5, 2014 at 8:03 am

      Thanks. For once it wasn’t bland old noodles and chicken.

      Like

       
  2. griffinsgrub

    November 5, 2014 at 7:04 am

    I could go for a plate of that. Looks great.

    Liked by 1 person

     
    • mrdodd

      November 5, 2014 at 8:02 am

      The best part is I didn’t have to search for the chicken while eating it.

      Like

       

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