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Author Notes: We raise chickens. My chicken recipes break every rule in the book. This recipe takes a long time. Don't try to rush it. If you do...you're making something else. —Elle
Makes 2 baking dishes full
- 1 pastured chicken, cut up, or a couple dozen chicken wings, jointed
- 1/3 cup extra-virgin olive oil
- 1/3 cup chipotle Tabasco
- 2 - 3 tablespoons low-sodium tamari
- 2 - 3 tablespoons worcestershire sauce
- 1/2 lemon
- 4 cloves of garlic, minced or smashed
- Set the oven at 425 degrees F.
- Take out 2 9 x13" glass baking dishes
- Make the marinade: Into a one cup pyrex measuring cup, pour in about an inch of olive oil. Add about a half bottle of the chipotle sauce. Then, 1/4" or so of tamari and worcestershire sauce. Squeeze the lemon into the cup. And stir in the garlic. Whisk the marinade. Use a fork if a whisk won't fit in the cup.
- Pour half the marinade into the dishes. Make a nice neat single layer of chicken - don't crowd the pieces. Flip the chicken around in the marinade. Turn the pieces skin side up. Go by feel...if the dish is dry, add more marinade. This shouldn't be soup, but it shouldn't be dry either.
- Cover the dishes tightly with aluminum foil.
- Immediately turn the heat down to 325 degrees F.
- Set a timer for an hour and a half.
- After an hour and a half, take the dish out of the oven, carefully remove the foil, flip the chicken, replace the aluminum foil, and return it to the oven. At his point, look at the chicken, there should be a lot of "juice" in the pan. If not, add more marinade now.
- Lower the heat to 300 degrees F.
- Set a timer for an hour.
- After an hour, take the dish out of the oven, carefully remove the foil, flip the chicken again, and pour the rest of the marinade on top of it.
- Raise the heat to between 330 and 350. This is where experience with the recipe - and your oven - comes in. The goal now is to "dry" the chicken, but not let the pan dry out. You want the smallest pieces (wings) to turn out sticky, gooey, caramelized, fall-apart-y, and "dry." Not rubbery, chewy or wet. Large pieces (breasts) will have a delicious amazing skin, and the meat will be perfect, cooked through completely, juicy, and tender.
- Cook the chicken, uncovered, for about half an hour more. The first time you make this recipe, you'll want to check the dish often. May take a bit longer than half an hour...or not, depending on the size of the chicken and your oven.
- Serve as a main dish (cut-up chicken) or as an appetizer (plate of wings) accompanied by a tray of bacon wrapped dates, and receive many proposals of marriage.
- This recipe was entered in the contest for Your Best Chicken
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