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The Request Line is Open by Baby Huey
Well, DR, you're in luck. I've got a recipe that is sweet, salty, smoky and spicy. Perfect for a night with you and your kids! Maple-Glazed Bacon Chicken Mix the salt and pepper together, and rub the chicken with it. Place on a rack on a cookie sheet. Place 2 or 3 of the half-slices of bacon on top of the chicken -- the chicken should be covered. By placing the chicken on a rack on top of a cookie sheet, you're giving the fat somewhere to go that's not touching the chicken. Put this in a 350 degree oven for 20 minutes. After 20 minutes, brush the top of the chicken with some of the maple syrup. Do this every 5 minutes after that until chicken is completely cooked, about 15 more minutes. Brush one last time after you pull it out. Serve it with some garlicky mashed potatoes and you are set! If you ever have any requests for something you'd like to help cooking, let me know. Makes my job easier! And coming in at number 1 on the weekly metal countdown ...
If you’ve seen the series or the movie, you know how completely fucked it is. Seriously. It’s nearly impossible to walk away from an episode and not say “what was THAT about?” The soundtrack isn’t much different. Mostly hard rock, with a couple of intros—marked as “skits”--by the characters. The opening theme, "Groovy Time for a Movie Time" has great advice for moviegoers -- "Don't pull your penis out / unless you really need to / Indecent exposure is a class 2 felony". Recommended: "Carl's Theme", "Cut You with a Linoleum Knife", "Nude Love"
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This week's long distance dedication comes to us from Atlanta, Georgia, where a single mother who goes by the name DR is looking for quick meals for her and her two kids. She writes:
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Comments
Thanks, this sounds great; would it still come out okay if I used less salt? I try and avoid salt... not always easy.
Posted by: Dan | April 17, 2007 10:33 AM
Sure, Dan. You can leave most of the salt out. But a tbsp among four chicken breasts isn't that much -- 3/4 tsp per.
And I should say this, faithful readers. When I say "salt" I mean "kosher salt." You may ask what the difference is, and the answer is simple:
a) it's not iodized, so it doesn't have that funny aftertaste
b) the crystal is much larger, so a tsp of kosher salt is much less salty than a tsp of table salt.
Kosher salt is about $2 for a 3 lb box here in the states. I never use anything else for cooking anymore. Highly recommended.
That being said, if you like lower salt, you could leave the salt out completely, because you'll get plenty from the bacon.
Posted by: baby huey | April 17, 2007 10:39 AM
Dude you're the best.
Gots ta get me some kosher salt too.
Posted by: Dan | April 17, 2007 10:51 AM
It's not like you asked to leave out rooster sauce (which would taste AWESOME on this by the way).
I think we're alike in the salt realm, Dan. I don't like food to be super salty. I rarely used salt at all before I got turned onto kosher salt. I still don't use a lot, but I always use it now. Being a seasoning, appropriate usage of salt makes food taste more like food. It's what it does. It heightens flavor. You'll be shocked how much you like the flavor of kosher salt.
Posted by: baby huey | April 17, 2007 10:54 AM
Add red, seedless, grapes to your maple chicken. Seriously, that's how my wife makes it and it just finishes it.
Posted by: Timmer | April 17, 2007 11:04 AM
Like, serve them raw with it? I can see that. I don't know if I can get behind cooked grapes, though.
Posted by: baby huey | April 17, 2007 11:05 AM
Todays long distance dedication is to a little dog named 'Snuggles'
Posted by: Kasey | April 17, 2007 11:34 AM
I want a goddamn concerted effort to come out of a record that isn't a fucking up-tempo record every time I gotta do a goddamn death dedication! It's the last goddamn time; I want somebody who uses his fucking brain to not come out of a goddamn record... that's up-tempo and I've got to talk about a fucking dog dying!...Boy, is this fucking ponderous man...ponderous, fucking ponderous.
Posted by: baby huey | April 17, 2007 11:37 AM
See, when you come out of those up-tempo numbers man, it's impossible to do that transition.
Posted by: Kasey | April 17, 2007 11:47 AM
Aw, thanks! BUT IF IT'S GREASY, I'M NOT DOING IT RIGHT.
I hear Reo Speedwagon playing for this very special long-distance request.
Posted by: DR | April 17, 2007 12:06 PM
BUT IF IT'S GREASY, I'M NOT DOING IT RIGHT.
The rack will solve a lot of those problems, by letting the fat drip away. The lower oven temp (you could even lower it to 325 and wait 30 minutes before starting to baste) will help the fat melt away by the time the chicken is cooked. If it's still too greasy for your taste, try using something like Taylor ham or Canadian bacon. I almost suggested using turkey bacon but I just couldn't. Turkey bacon is an abomination unto The Lord.
Posted by: baby huey | April 17, 2007 12:09 PM
Cook 'em just long enough to split 'em.
Posted by: Timmer | April 17, 2007 12:49 PM
If the constraint is effort rather than strictly cooking time, just roast a whole chicken.
Takes 90 minutes or so, but the only work is putting it in the oven and taking it out again.
(Plus maybe adding a tray of veggies to roast near the end.)
(The added bonus is that the per-pound is cheaper, and since you don't have to baste a whole bird, there's even less effort involved.)
Posted by: Sigivald | April 17, 2007 6:12 PM
Wait, kosher salt is used for something besides margaritas?
Whodathunkit?
Posted by: Veeshir | April 18, 2007 12:29 PM