Best 6 Chucks Chicken Juice Recipes

CHUCK'S SAUCY THREESOME

Steps:

• Directions:
• For Apple-Cabbage Sauce with Salmon: Preheat the oven to 350 degrees F.
• Sear the salmon in a pan until brown on both sides, transfer to a sheet pan and cook through in the oven.
• In the same pan add the chopped green and red cabbage and let sit on medium-high heat for about 45 seconds. Deglaze the pan with the apple juice and lightly toss. Reduce the heat to a medium-low and add salt and pepper. Let simmer for another 3 minutes to let the liquid reduce and thicken. Add a generous nub of butter and stir until melted.
• Create a bed of cabbage on a plate and place salmon fillet on top. Drizzle the remaining sauce over top of the salmon.
• For Mushroom and Pancetta Sauce with Chicken: Preheat the oven to 350 degrees F.
• Sear the chicken in a pan until brown on both sides, transfer to a sheet pan and cook through in the oven.
• In the same pan over medium-high heat, add the pancetta and chopped mushrooms and lightly toss. Deglaze the pan with the chicken stock and again lightly toss. Reduce the heat to medium-low and add salt and pepper. Let simmer for 3 minutes to let the liquid reduce and thicken. Add a generous nub of butter and stir until melted. Place the chicken on a plate, and pour the sauce right on top, making sure to get a nice helping of mushrooms and pancetta.
• For Creamy Mustard Sauce with Steak: Preheat the oven to 350 degrees F.
• Sear the steak in a pan until brown on both sides. Transfer to a sheet pan and cook to the desired temperature in the oven.
• In the same pan over medium-high heat, add the grainy mustard. Deglaze the pan with the cream and lightly toss. Reduce heat to a medium-low and season with salt and pepper. Let simmer for 3 minutes to let the liquid reduce and thicken. Place the steak on a plate, and pour the sauce right on top, garnish with a pinch of chives.

CHUCK'S CHICKEN JUICE

Steps:

• Whisk egg and cooking oil together.
• Blend in all the rest and whisk well.
• Notes:.
• When grilling chicken baste with juice each time you turn chicken.
• You can't over baste with this so don't worry.
• Chicken will be done when you can twist the leg and thigh bone and it pull apart from the body.
• Poultry seasoning comes in many brands.
• Try to find one that will give you a nice color when grilling.
• Mine is a regional local made brand and always helps for a nice appearance.
• Several people have told me it's great by adding a little hot sauce to it as well.
• Makes 1 quart.
• Does between 10-14 halves.
• Keeps in a covered jar in the fridge for several months.

CHICKEN A LA CHUCK

Steps:

• Prepare a charcoal or gas grill for medium-high heat.
• Melt the butter in a pan, then stir in the lemon juice and Worcestershire. Pour over the drumsticks in a large bowl and toss to coat. Sprinkle over the seasoned salt, lemon pepper and cayenne and toss again.
• Grill the drumsticks in batches, turning occasionally, until cooked through, about 30 minutes.

QUICK CHICKEN CHUNKS

Steps:

• Mix all ingredients except chicken and oil in 2-quart resealable plastic bag. Mix chicken and oil.
• Shake about 6 chicken pieces at a time in bag until coated. Shake off any extra crumbs. Place chicken pieces in single layer on microwavable rack in microwavable dish.
• Cover with waxed paper. Microwave on High 3 minutes. Turn dish 1/2 turn. Microwave 4 to 5 minutes longer or until chicken is no longer pink in center.

CHUCKS TOLEDO CHICKEN

Steps:

• Mix sour cream, lemon juice, Worcestershire sauce, paprika, garlic powder, and black pepper. I add 2 dashes Mrs. Dash seasoning also.
• Add chicken and coat and let marinate over night or for 4 hours.
• Next day roll chicken pieces in the Italian bread crumbs and arrange in shallow roasting pan.
• Melt butter and pour half of it over chicken.
• Bake chicken at 45 minutes. Pour rest of butter over it and bake till crispy.

CHUCK'S COME ON ICE CREAM (OR NIGHT OF THE RED DEATH) CHILI

Steps:

• To Marinate: The day before preparing the chili, in a large bowl mix together the sage, thyme, basil, marjoram, cumin, chili powder, garlic powder, salt, black pepper and cayenne pepper. Cut beef and pork into 1/2 inch cubes and add to bowl. Mix meat and seasoning together, cover bowl and refrigerate overnight.
• To Make Chili: Begin to heat tomatoes, tomato sauce, salsa and 2 teaspoons chili powder in a large pot over medium low heat. Meanwhile, heat bacon grease in a large skillet over medium heat. Add jalapeno peppers and saute until soft, 1 to 2 minutes, then add them to large pot.
• In same skillet fry beef and pork with onion and garlic, in small batches, about 15 to 20 minutes each. As each batch is done add to large pot.
• When all ingredients are in the large pot, season with salt to taste. Bring to a boil. Cover, reduce heat to medium low and simmer for about 3 hours.
• After eating chili, eat ice cream and say "Come on, ice cream!"