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Bronzebeard Chicken

A wonderful chicken dish that is unique and very delicious. It is also very simple to make.

BLOG POSTINGS > Everyday Meals

Bronzebeard Chicken

by zirbirt

So a week ago I made alliance burgers. For these burgers I wanted a very unique flavor and ended up inventing a new sauce to get it. The sauce, dubbed Bronzebeard sauce, was so good, I wanted to try it on other meats. Well as it so happened, over the weekend I had another BBQ which left me with a ton of leftover smoked chicken. So, I decided to give it a go.

For this dish, on the bottom of the plate, I'm going to put roasted potatoes. I am using the same method I posted here, but without the chipotle and with a bit of garlic.

BRONZEBEARD SAUCE
12oz beer
1/2 onion
3 cloves garlic (minced)
2 Tbs seedless raspberry Jam
Crushed Red Pepper
3/4 cup brown sugar
1/2 tsp salt
2 Tbs soy sauce
dash of ginger

For the sauce, I decided to make some modifications. Not because it wasn't fantastic, but because I wanted to tweak the flavor profile a bit for chicken.

I started with a 12 oz beer and put it in a medium pot, just like before. I heated that over medium heat and tossed in 1/2 an onion, 3 cloves of garlic, 2 Tbs of raspberry jam, and some crushed red pepper. I added the red pepper in at this point because I wanted to better combine the flavor of the pepper into the sauce.

I had a lot of questions regarding the raspberry jam. I know it seems really odd, but trust me, if you try it, you will be amazed at how much sense that flavor makes. It is not a mouth full of raspberries with some spice, instead the raspberry is more of a hint, which gives a ton of meaning and profile to the sweetness of the sauce.

I let the sauce come to a boil then let it boil for about 10-15 minutes until it reduced to about half.

Once it reduced, I put a metal strainer over a bowl and poured this into the strainer.

I then added 3/4 cup of brown sugar, 1/2 tsp salt, 2 Tbs soy sauce and a dash of ground ginger.

The main changes here are more brown sugar (since I'm not using part of this for aioli, I have more overall sauce). I left out the vinegar, lemon and hot sauce, because they didn't fit in with what I wanted here. I also kept out the hot sauce, because I wanted a very mild flavorful sauce. I also left out the corn starch, because I wanted the sauce to be thin, so it would soak into the chicken.

I then brought the concoction to a boil, whisking frequently to prevent burning. And boiled it for about 5 mins.

Once boiled, I just transferred it to a squirt bottle.

For the chicken, I had a lot of leftover chicken. If you don't happen to have a lot, just slice some chicken breasts into strips and cook them in the pan with the sauce. You could probably marinate the chicken in the sauce for 30 minutes for really good results as well..

I however did have chicken, so I removed all the bones, then sliced the chicken into large slices. I then pulled the slices apart some. I did this because I didn't want a plate of perfect cubes. I wanted it to look a little torn, but not shredded. I also removed any really fatty skin, but left on some of the tighter skin.

This went into a pan over medium heat and I squirted a generous amount of the bronzebeard sauce onto it.

I just cooked this until it started to get a nice brown to it and was good and hot. I then added my roast potatoes to the plate, and some of the chicken. Finally I just drizzled a little sauce on top.

The results were awesome.

Thanks for reading, as always I hope you enjoyed this posting.

zirbirt
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