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Hi! I’m Betty, welcome to Betty’s Kitchen. Today, we’re making Barbecued Chicken. I’ll talk about the chicken in just a minute but I’m going to tell you about the way I’m going to make it. I have a lot of choices here. I could sauté the chicken on a stove. I could grill it on a kitchen grill or the grill outside. But I use those methods a lot, so what I want to do is use my broiling pan and I would go ahead and cover it like I normally do. I’ll have my knife here right now but I will be going through and try to find these little slits with the knife and I will cut slits in the foil. This is just a way to keep the broiling pan nice and clean. There’s very little cleanup. I put the top in the dishwasher and the bottom catches some grease, but most of it ends up on this top foil, most of any miss. So I’ll fix that in just a minute. This is going to be our method of cooking. And then we’ll have some barbecue sauce, maybe I’ll put barbecue sauce on some of them and maybe I’ll leave some that are planning for people who would rather not have the barbecue sauce on it. That’s going to be very flexible.
Now as far as the chicken, there are lots of ways that you can buy a chicken at our grocery. You can buy it as a frozen item, and I think I showed the last time I made chicken. I got a big, I think two pounds or two and a half pound bag, and these are individually frozen and you could take one at a time out. Well this time, I got a package like this, you see these a lot in your grocery store. And when I emptied it out, I washed these. I like to wash anything like that that’s packaged up in a grocery store but I have this one big piece of breast, almost a double breast and then there’s one that’s a little bit smaller. So now, it’s my job to figure out what to do with those in order to come out with some reasonable serving pieces. I definitely want to get rid of all these fat. Now, let’s just put that on our little dish. I got my kitchen shears right here and I’m going to work on these, remove the fat and grease and anything like that and try to come up with some fairly evenly sized serving pieces.
So this is what my protected pan looks like. I put the aluminum foil over the top and then the bottom as well. Here is my chicken which I’ve been working on just a little bit. You could see now, we have several serving pieces out of those two big chunks. One was a very large breast or breast and a half and the other one was a barely large breast as well. But these are pretty fairly equally sized. From that, I got a lot of fat and some made here that I just really didn’t feel like putting a small piece back in here. But there is virtually no fat on this. You can see some oil because I’ve started to season them up. Let me show you the seasoning of them. On the underside, I’ve already sprinkled some meat tenderizer so I’m going to do that on the side facing up now. And this meat tenderizer has no MSG so you don’t need to worry about it. It’s being for something that you’re allergic to. If you prefer though, you salt. This will actually be more beneficial for this recipe because we’re going to be baking these on a broiler pan in the oven and that means that it’s not going to be covered with a lid which holds steam in and keeps the moisture and tenderness there. So I would advise you using meat tenderizer but that’s just totally up to you.
After the meat tenderizer or salt, then leave a nice layer of ground pepper corns, black pepper. And it just makes the scent so good as it comes up as you are grounding those with your pepper mill. And then I think I’ve already gotten enough olive oil in there and you might be wondering why do I get rid of the fat and then add all these olive oil. It needs the olive oil in order to cook properly and olive is a healthy type of oil.
So let’s go ahead and put these on our broiling pan. I’m just going to go ahead put these in the oven. The oven is heated to 400 degrees. I like to bake these at 400 degrees. So we’re not going to do the broiler unit specifically. So I’m not setting it to broil, I’m just setting it to bake and I’m putting it at the center of the over and I will probably bake it maybe half hour or so. But probably after about 15 minutes, I want to turn each one of these because it’s going to need both top and bottom cooking. And since we’re doing the bake, it’s coming from the bottom mostly and maybe a little bit from the top but it’s not browning off which you may do at the end, depending on the look of the meat. So here it goes.
15 minutes have gone by. So these are half cooked. They might be edible at this point but I’m not going to stop at this point. What I’m going to do is start with my method of making these into barbecue flavored chicken. And I want to keep maybe a few out here at the end for people who don’t like the barbecue flavor. I’ve chosen to use a bottled sauce. Now some time, I’m going to make barbecue sauce and that’s going to be the focus of the meal. And then I’m going to do barbecue pork maybe, barbecue chicken, barbecue beef, maybe a variety of things. But the focus of today’s lesson is how to prepare the chicken if you don’t have an outdoor grill, if you don’t have an electric kitchen grill and you want to use your oven to do it. So focusing on getting these done, but at the same time, you want to catch a nice flavor and this is my favorite barbecue sauce with any meat or any product. So if we will just put some in a bowl like this and use a pastry brush, or if you don’t have a pastry brush, you can use a spoon and you can get it to stick pretty well. So I’m going to be covering these. It’s going to take a little bit of time and then we’ll flip them over and then put them in the oven to let them continue to cook. And at some point, I will put this on the top oven and they will brown off. So that’s my plan.
My broiler pan chicken is done. And you can see that part of them are barbecue flavored and part of them are not. So if you want them just plain like this, then you’re just going to put your pieces of prepared on the broiler pan and bake it at 350 degrees for 30 minutes. That’s all that happened with this.
For this, you saw me spreading some barbecue sauce on the top sides at that point. I baked them for 15 minutes and then I brought them out and turned all of them up over. And then I put the pan back in the oven and baked for another ten minutes, brought it out and put the barbecue sauce on and then it went back in for five minutes. So we didn’t want to have the barbecue sauce when they’re drying out for the whole time. We want it to have some moisture but we want it cook in to the meat to have flavor as well. So let me serve it up on a plate over here and I’ll come back and show you.
I got to put a couple of these pieces out on an individual serving plate. And use a knife to cut into them so you would get an idea of what you’re getting with each type. Let’s start with this one which does not have the barbecue sauce. Just take a knife in cutting down so you will it’s nice and tender. And that’s what your meat looks like. It’s very good chicken and it’s healthily done. The barbecue sauce will add a little bit of color but you could see, there’s not a whole lot on there. Cut into that, it’s nice and tender, juice, probably more tender than the one that was exposed to the heat without having any protection with the barbecue sauce. That’s what it looks like and it’s going to taste really good.