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The bird is the word - BBQ chicken

BBQ chicken

Did you know I love, love, love, BBQ chicken? Oh yeah…I love it. You know how some people can remain immaculate despite the fact that they’re grasping a sauced chicken leg? Well I’m not one of them. I’m a mess when I eat just about anything…even cereal and milk, but BBQ chicken…the pile of napkins at my side is epic and yet, there will still be sauce and little burnt bits of chicken attached to my face…it’s not pretty. But in my defense I’ll just say I’m a passionate eater…yup, that must be what it is.

BBQ chicken

I always buy whole chickens and then I cut them up myself. You might be into buying parts, and that’s cool. But you should consider buying whole chickens because they give so much more back; they’re cheaper per pound, everything taste better when cooked on a bone…it just does, and it gives you parts to do things with. It’s easy enough to break them down:

I always have a bag of chicken backs, necks, gizzards, and wing-tips in the freezer. I collect them all summer and then in the fall we have the right stuff for several good pots of chicken stock. I also save the livers by putting them in a plastic quart yogurt container and covering them with water. I’ve never done this before but I’m hoping to collect enough to make some paté.

My sauce of choice for BBQ chicken this year is olive oil, balsamic vinegar, ginger preserves, and garlic. Did I mention I love this chicken? Well…I do and I might even marry it if I hadn’t married the genius husband already…so there!

May 28, 2008 | Filed Under Local, beef, fish, poultry, pork, food, grilled, humor, instruction, surveys 

comments

6 Responses to “The bird is the word - BBQ chicken”

  1. MadLisa on May 28th, 2008

    Do people who don’t rub the chicken on their face while eating know what they’re missing?!? Immaculate b-b-q?!? Why bother! The marinade sounds delicious!

  2. michelle @ TNS on May 29th, 2008

    if you don’t have barbecue all over yourself when you’re done eating, you’ve been doing it ALL WRONG.

    i would gladly get this chicken all over myself.

  3. Andy on May 29th, 2008

    have you posted the recipe for this sauce yet?

    and where did you find ginger preserves? I didn’t see any at TJ’s the last time I was there.

  4. vanessa on May 29th, 2008

    MadLisa and michelle, you’re my kind of people!

    Andy, I picked up a jar of Dundee Ginger Preserves somewhere…maybe Woodman’s? As for a recipe I don’t really have one…I just pour the oil and vinegar into the blender, add a big spoonful of ginger preserves, at least 5 cloves of garlic, and some salt… then I let it rip until the garlic is chopped up fine.

  5. kittie on June 2nd, 2008

    Totally agree with buying the whole bird - my main reason is for the stock!

    How long will the livers keep for d’y reckon?

  6. vanessa on June 2nd, 2008

    kittie, I think they’ll be good until I use them in the fall. I’ll post about using them when I finally do.

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