16 March 2011

Chicken Jerk

For the past couple weeks I've been trying out a couple new things, but haven't posted because I either didn't take accurate notes for respectable posting, or they were simply lame. But now...the chicken jerk...

I won't bore you with the origin of jerked chicken, as I am assuming you can research it yourself by the fact that you are reading this, but I will say that my favorite origin story involves "jerking" the chicken around poking holes in it and stuffing the holes with spices. Despite the legend, I do it differently. I've made jerked chicken on several occasions before: first combining and blending the marinade and "jerking" the chicken overnight before grilling to island perfection (sometimes perforating the flesh, most times not). I took a different tact with it this time by first making a spice rub of salt, cinnamon, allspice, and nutmeg and letting that get comfortable on the chicken thighs for about an hour before searing both sides in a cast iron skillet.

I put the rest of the usual ingredients together in the blender: garlic, scallion, ginger, habanero pepper, lime juice, soy sauce, white vinegar, and I think a little thyme. This is poured into your favored Dansk enamel pot over the seared chicken and let alone covered to simmer for 2-3 hours. I went three awaiting a visitor at the expectant time.


The chicken is removed and set aside to cool.


The chicken is then pulled from the bones and placed back into the jerk sauce until serving. I, myself being poor, put it on toasted sourdough that I keep stocked in the bread bin and served it (sadly to myself) with a simple cabbage salad of red cabbage, shredded carrot, julienned cucumber and a dressing of vinegar, oil, sugar, garlic, and thyme. I left out the salt, as I pre-salted the vegetables to draw out their moisture and break down their cell walls, so my dressing could properly penetrate them with flavor.


Note to self: macro shots of cooked meat frequently tend to be gross.



5 comments:

couchdive said...

Macro shots not gross...But worthy of late night droolin'

undercover caterer said...

That looks mighty good.

stanimalandannimal said...

I wish I was eating that now!! A long time ago you said you had some desco ware you wanted to sell? Do you still have it? I'm amassing quite the collection of enameled cast iron, especially flame color pieces. Lemme no!

Skipper said...

Oh man. I actually sold that stuff last year. I'd like to check out your desco ware collection some time.

stanimalandannimal said...

Ooo!! So happy to show it off! I thrifted some desco ware at Deseret and got several pieces at a garage sale last year. My favorite recent score was a lone le crueset cast iron (flame color!!)lid I found at goodwill for a $1!! I tore that store up and down looking for it's companion oven, but to no avail! It fits inside my lodge cast iron pan, tho! If you ever have flame enamel pieces to show off or sell you know I'm down!!