Firehouse Chicken Food

FIRE DEPARTMENT CHICKEN

Steps:

• Combine all ingredients, except chicken, and bring to boil.
• Use this as a mop/spray.
• Grill chicken over direct heat, turning and basting often. Applying the mop is easy with a spray bottle.
• Cook chicken until 160º in breast or 180º in thigh.

FIREHOUSE CHICKEN STEW

Steps:

• In a large bowl, whisk together 1 cup of flour, 1 tablespoon salt, and 1 teaspoon black pepper.
• Add the chicken, and toss well to evenly coat.
• Heat 1/2 cup olive oil over medium-high heat in a wide 20-quart heavy-bottomed pot.
• Add half of the chicken, and brown, turning once, until lightly golden, about 10 minutes.
• Using a slotted spoon, transfer chicken to a large bowl.
• Add remaining 1/4 cup oil to the pot and brown remaining chicken; transfer to the bowl and set aside.
• Add the onions, peppers, carrots, celery, garlic, thyme, and bay leaves to the pot, and season well with salt and pepper.
• Cook, stirring frequently, until softened, about 8 minutes.
• Add ale and bring to a simmer, scraping the brown bits off the bottom of the pan with a wooden spoon.
• Add potatoes, okra, chicken stock, tomatoes and their liquid, corn, and red pepper flakes, and bring the mixture to a boil.
• Add reserved chicken, reduce heat to maintain a simmer, cover, and cook until vegetables and chicken are tender and cooked through, about 25 minutes.
• In a small bowl, whisk remaining 1/2 cup flour together with the milk until smooth.
• Stir mixture into the stew and return to a simmer.
• Cook until very thick, 2 to 3 minutes. Re-season with salt and pepper.
• Stir in the parsley and lemon juice.
• Serve with a dash of hot sauce, if desired.

6WBM FIREHOUSE GRILLED CHICKEN

Steps:

• Combine lemon juice and all spices and minced chili in a mixing bowl. Mix thoroughly with a fork to make sure they are incorporated.
• Lay chicken breasts out in a single layer in a flat plastic container that would allow you to seal and turn several times. Pour marinade over breasts. Seal container and turn several times to assure that the marinade is evenly distributed over the chicken.
• Store in the refrigerator for approximately 4 hours or overnight. Turn several times while in the refrigerator.
• Preheat indoor or outdoor grill. Before grilling, sprinkle one more time with freshly ground black pepper. Grill for about 18 to 20 minutes over medium to medium high heat.

BRONX FIREHOUSE STUFFED CHICKEN BREASTS

Steps:

• Pound chicken breasts flat. Saute spinach in olive oil and garlic powder for 4 minute (I use fresh chopped garlic) Spread spinach equally over chicken breasts. Sprinkle 1/4 cup feta cheese over each. Roll chicken breasts closed and seal firmly with toothpicks. Slightly brown chicken breasts on all sides in butter. Place breasts in ungreased baking dish with tight lid and bake covered for 1 hour at 350 degrees. (do not add liquid; will make its own).
• Gravy.
• Saute mushrooms in butter. Add flour, stirring until well coated. Add chicken broth from baking dish and simmer until thickens. Pour over chicken breasts to serve.
• Great served with rice to soak up the gravy.