a blog about kosher slaughter, kosher meat & animal welfare
Grilled Heritage Chicken
Making grilled heritage chicken breast can be done in basically the same way as non heritage birds. Though to properly grill the wings, thighs, and drums, you must cook the chicken in liquid first. Follow the recipe below to make sure your grilled heritage chicken comes out just right. Ingredients 1 heritage chicken 2-4 lbs 1 quart chicken or vegi broth BBQ spice rub BBQ sauce
Preparation If your bird is whole part into 6 pieces, leaving the thigh and drumsticks together. Place the broth in a pot and make sure you can fully submerge the chicken's legs and wings, adding more liquid if needed. Set heat to medium high and once pot reaches a boil put the legs and wings inside. Adjust the heat to get the liquid to a rolling simmer, cover the pot, and cook for 30 minutes. If you're cooking a bird that's closer to 2lbs you may want to keep simmering time to 20-25 minutes, while a bird that's closer to 4lbs may require an extra 5-10 minutes. While the chicken is simmering, I suggest that you debone the breast filet (though you can grill it bone in as well).
About 15 minutes before the legs are finished simmering set grill to a medium high heat. Once the legs are cooked through and meat has softened, remove from liquid and let chicken sit for a 2-3 minutes. I reccomend saving your stock for future use by placing it in the freezer or fridge at this point. Cover raw breast and cooked chicken in BBQ rub and set on grill. If making a kosher bird I recommend you use a low sodium rub like Rabbi-Q's. Cook the chicken wings for ~5 minutes on each side, and grill the legs and breast for ~10 minutes on each side. Exact cooking time may vary slightly depending on, the grill, the size of the bird, and on weather you're making bone in or boneless breast. Baste with a high quality BBQ sauce 5 minutes before you finish cooking and serve with corn, mashed potatoes, and a fine lager.