Firedepartmentchicken Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CORNELL CHICKEN



Cornell Chicken image

Sometimes called Fireman's BBQ Sauce, this Cornell Chicken is a salty, tangy grilled chicken made with a super easy marinade!

Provided by Tracy

Categories     chicken     Main Course

Time 12h35m

Number Of Ingredients 7

8 bone-in, skin on chicken thighs
1 large egg
1/2 cup oil (vegetable or canola)
1 cup apple cider vinegar
2 tablespoons kosher salt
1 1/2 teaspoons poultry seasoning
1/4 teaspoon white pepper

Steps:

  • Parboil chicken: Heat large pot of water until water boils. Add chicken and boil for 5 minutes. Remove from water and let cool completely.
  • In a large bowl, add egg. Whisk vigorously with a fork or whisk until frothy.
  • Add remaining ingredients to the bowl and whisk again until all is incorporated.
  • Add marinade to chicken and let marinate for ideally 12 - 24 hrs.
  • Heat grill to low and grill on low, indirect heat for 15 minutes on one side, basting every 5 minutes with remaining marinade and then flip and cook on other side for another 15 minutes, basting every 5 minutes. If chicken is not parboiled, it will take about 30 minutes on each side.
  • Cook chicken until skin is crispy and internal temperature reaches at least 165 degrees.
  • Serve and enjoy!

Nutrition Facts : Calories 457 kcal, Carbohydrate 1 g, Protein 24 g, Fat 39 g, SaturatedFat 8 g, Cholesterol 165 mg, Sodium 1866 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

FIRE DEPARTMENT CHICKEN



Fire Department Chicken image

My family loved this chicken sauce. I made some changes to the recipe for my families taste. I added 3 tablespoons poultry seasoning and 1/2 teaspoon black pepper. I used skinless, boneless chicken that was grilled on low till cooked. I had to mop this on as the seasonings would not go through the spray bottle nozzle. My future hubby loves when I marinade the chicken in the sauce over night. I put everything in a bag and pop it in the refrigerator until ready to use. Please note this sauce will have a very strong vinegar smell when being cooked to the boil. I recommend cooking it outside if at all possible. I got the recipe from Copy Kat chat. If you have ever tasted the local Fire Department's grilled chicken, here is the spray they use. You can use any cut of chicken you choose, but most Fire Departments use either halves or quarters.

Provided by internetnut

Categories     Very Low Carbs

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 5

2 cups cider vinegar
1/2 cup oil
1/8 cup Worcestershire sauce
1/8 cup salt
1/2 cup butter

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.

Nutrition Facts : Calories 316.8, Fat 33.5, SaturatedFat 12.4, Cholesterol 40.7, Sodium 2526.9, Carbohydrate 1.9, Sugar 0.9, Protein 0.2

LOCAL FIREMAN CHICKEN BARBECUE SAUCE



Local Fireman Chicken Barbecue Sauce image

I found this recipe off the internet a couple of years ago. I can't remember where except it was posted by a dorothy. Dorothy said "The history of this recipe she got the recipe from her mother-inlaw, and she told her that it is the one that the local fireman use at their chicken dinners. I hope you enjoy it as much as we do! It's really delicious. It contains eggs, so use immediately." My family loves this chicken barbecue sauce. We think it tastes real close to what the firemen do use. We marinate our chicken overnight then inject it the next day to get the sauce through the chicken which we think tastes better that way. In the picture I boiled my chicken and cooled it then marinated it overnight with no need to inject it and it was full of flavor.

Provided by internetnut

Categories     Very Low Carbs

Time 15m

Yield 1 1/2 cups, 6-8 serving(s)

Number Of Ingredients 6

2 eggs
1/2 cup vegetable oil
1 cup cider vinegar
1 tablespoon salt
1 1/2 teaspoons poultry seasoning
1/4 teaspoon ground black pepper

Steps:

  • In blender, combine the eggs, oil, vinegar, salt, poultry seasoning and ground black pepper.
  • Blend together and baste on the chicken when grilling, or marinate chicken in the sauce in the refrigerator 1-1/2 hours.

RING OF FIRE GRILLED CHICKEN



Ring of Fire Grilled Chicken image

Provided by Alton Brown

Categories     main-dish

Time 2h50m

Yield 4 servings

Number Of Ingredients 11

1 (4 to 5-pound) broiler fryer chicken
1 quart water
1/2 cup honey
3 1/2 ounces kosher salt, approximately 3/4 cup
1 tablespoon curry powder
1 tablespoon chili powder
2 teaspoons cocoa powder
1 teaspoon adobo powder, without pepper
1 teaspoon ground cumin
1 teaspoon hot smoked paprika
Special Equipment: 2 pieces newspaper, vegetable oil, 2 to 3 pounds natural chunk charcoal, charcoal chimney starter, 8 feet heavy duty aluminum foil, 2 aluminum pie pans

Steps:

  • Lay the chicken on a plastic cutting board, breast side up, with the neck facing you. Remove both wings at the joint between the wing and drumette. Remove the thigh quarters by slicing down on either side of the back end of the breast. Grab both legs, pop the joints that connect to the back, and turn the bird over. Remove the thighs and legs by slicing where they attach to the backbone. Hold the thigh and leg together, feel for the slight indentation where the joints meet and make an incision at this joint. Set the leg and thigh down and slice to separate. Repeat with the other leg piece. Turn the bird back over, breast side up, put your knife against the breastbone and slice down along the rib cage, cutting the breast meat away from the bone. Be sure to include the drumette when removing the breast. Repeat on the other breast. Freeze the carcass for making stock or discard.
  • Put the chicken pieces in a 1 gallon resealable plastic bag with the water, honey, and salt. Seal the bag and move around vigorously for 1 to 2 minutes to distribute the honey and dissolve the salt. Set the bag in a leak-proof container and refrigerate for 1 1/2 hours.
  • Meanwhile, combine curry powder, chili powder, cocoa powder, adobo powder, cumin, and hot smoked paprika in a 1 gallon resealable bag.
  • Pat the chicken with paper towels until very dry. Do not rinse.
  • Put the chicken in the bag with the spice mixture and shake to thoroughly coat the chicken. Lay the pieces on a cooling rack set inside a half sheet pan. Rest for 30 minutes.
  • Spritz 2 pieces of newspaper lightly with vegetable oil and put in the bottom of a charcoal chimney starter. Fill the chimney starter with natural chunk charcoal, 2 to 3 pounds, and set on the charcoal grate of a kettle grill until hot and ashy, approximately 15 to 20 minutes. Prepare a ring of heavy-duty aluminum foil with the center 9-inches in diameter. Put this ring over the chimney starter and lay on the charcoal grate.
  • Carefully and evenly distribute the hot charcoal outside the ring. Set an aluminum pie pan in the center of the ring to catch any drippings. Set the cooking grate in place and heat for 2 to 3 minutes.
  • Lightly oil the cooking grate. Arrange the chicken pieces, skin side down, on the grate over the hot coals. Turn the legs a quarter turn every 3 to 4 minutes. Turn the thighs, wings, and breasts after 4 to 5 minutes. Skin should blister and darken in color. Adjust intensity of heat by turning the grill grate to expose chicken pieces to cooler or hotter coals, as needed, and to avoid flare-ups.
  • After 9 to 10 minutes total cook time, move the breast to the center of the grill and cover with a second aluminum pie pan. After 10 to 11 minutes total cook time, put the wings on top of the pie pan. Lean the thighs and legs against the side of the aluminum pie pan away from the direct heat of the coals. Turn every 2 minutes. Put any pieces that finish cooking on top of the pan. After 18 to 20 minutes total cook time, check the temperature with an instant-read thermometer inserted in the deepest part of each piece. The pieces should reach 155 degrees F.
  • Remove the chicken to a clean, medium bowl. Cover with a tea towel and rest 5 minutes. Transfer to a serving platter and serve immediately

FIREMAN'S CHICKEN



Fireman's Chicken image

This is a recipe I got from a friend after she served it at a BBQ. Supposedly, this recipe is what is used at those big Fireman chicken BBQ's. The original recipes is supposed to cover 20 split chicken breasts so I cut it down and also I use whatever skin on chicken pieces I have on hand. It's delicious, enjoy!!

Provided by 945763

Categories     Chicken Breast

Time 50m

Yield 20 pieces, 20 serving(s)

Number Of Ingredients 7

16 ounces oil
1/2 cup salt
1 1/4 teaspoons pepper
2 tablespoons poultry seasoning
2 1/2 eggs
32 ounces vinegar (add last)
20 chicken breast halves (use whatever pieces you have on hand)

Steps:

  • Combine first 4 ingredients then add vinegar to mix.
  • Use to baste chicken while you are grilling. or baking. It's delicious either way.

FIREFIGHTER'S CHICKEN SPAGHETTI



Firefighter's Chicken Spaghetti image

I'm usually in the kitchen most of the day making some kind of dish for my family, neighbors or the local fire department to pass around and try. My husband is a firefighter in our town, and this casserole is a favorite there.- Krista Davis-Keith, New Castle, Indiana

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 14 servings.

Number Of Ingredients 17

12 ounces uncooked spaghetti, broken in half
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup sour cream
1/2 cup whole milk
1/4 cup butter, melted, divided
2 tablespoons dried parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups shredded part-skim mozzarella cheese
1 cup grated Parmesan cheese
2 to 3 celery ribs, chopped
1 medium onion, chopped
1 can (4 ounces) mushroom stems and pieces, drained
5 cups cubed cooked chicken
1-1/2 cups crushed cornflakes

Steps:

  • Preheat oven to 350°. Cook spaghetti according to package directions for al dente; drain. , In a large bowl, combine soups, sour cream, milk, 2 tablespoons butter and seasonings. Add cheeses, celery, onion and mushrooms. Stir in chicken and spaghetti., Transfer to a greased 3-qt. baking dish (dish will be full). Combine cornflakes and remaining butter; sprinkle over the top. , Bake, uncovered, 45-50 minutes or until bubbly.

Nutrition Facts : Calories 404 calories, Fat 18g fat (9g saturated fat), Cholesterol 86mg cholesterol, Sodium 763mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 1g fiber), Protein 26g protein.

More about "firedepartmentchicken recipes"

CORNELL CHICKEN RECIPE - NEW YORK CHICKEN FROM …
Sep 1, 2019 This Cornell Chicken Recipe is a legacy from the empire state of New York. Created nearly 100 years ago by a Cornell professor, it's still as tasty as ever. Read this recipe from Platter Talk Food and Lifestyle Community and …
From plattertalk.com


HOW TO MAKE FIREMAN CHICKEN RECIPE - SLURRP
About Fireman Chicken Recipe:This crispy chicken recipe can take your barbecue experience to the next level. Fireman chicken is a juicy recipe that is also known as Cornell chicken. It is perfect for a wholesome dinner with family …
From slurrp.com


FIREMAN'S CHICKEN BARBEQUE - SHE'S SHORE COOKIN'
Jul 13, 2021 Heat the grill to medium high. Place the chicken on the grill in indirect heat, and baste with the reserved marinade throughout the grilling process (about 35 minutes) or until …
From shesshorecookin.com


FIREMEN CHICKEN MARINADE - RUSS PICKETT
The recipe was developed for a large quantity ( 10+ pounds ) of smaller fryer size birds ( 2-3 lbs ) and became very popular at picnics in the Ithaca, New York area. Eventually, this recipe …
From russpickett.com


FIREMENS' CHICKEN - KITCHEN EPIPHANIES
Jul 1, 2015 This recipe works best on bone-in chicken rather than boneless. Firemen’s Chicken. 2 chickens, 4-5 pounds each or 4 chickens 2 ½ -3½ pounds each, cut in half or quarters* 3 cups Cornell Barbecue Sauce. In a large …
From kitchenepiphanies.com


FIREMEN'S FIELD DAY CHICKEN BARBECUE - GRUMPY'S …
Aug 9, 2018 Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self …
From grumpyshoneybunch.com


FIREMEN'S GRILLED CHICKEN - BEST CRAFTS AND RECIPES
This recipe for Firemen’s Grilled Chicken, also known as Cornell Chicken, is a recipe I adapted to meet our needs when cooking on the grill. The chicken is marinated for 24 hours, then I like to parboil the chicken right in the marinade …
From bestcraftsandrecipes.com


FIRE DEPARTMENT BBQ CHICKEN - RECIPE - COOKS.COM
Oct 17, 2022 For best results, salt chicken, cover, and place in refrigerator overnight. If crunched for time, salt chicken first then begin prep process. Light grill and bring up to high temperature.
From cooks.com


CLASSIC CORNELL CHICKEN RECIPE - HOUSE OF NASH EATS
Nov 11, 2023 What to Serve with Cornell Chicken. In Central New York, where Cornell Chicken is a staple, it’s often served with local accompaniments. Consider Syracuse Salt Potatoes, which are boiled in heavily salted water until creamy …
From houseofnasheats.com


FRIDAY AT THE FIRE STATION ~ SIMPLE CHICKEN AND PORK MARINADE
Jan 6, 2017 4-6 Chicken breasts or pork chops; ½-1 cup olive oil (amount depends on the amount of meat) 1 - 1¼ teaspoons garlic powder; 1 teaspoon garlic salt
From afiremanswife.com


FIREHOUSE CHICKEN RECIPE - BON APPéTIT
Nov 17, 2015 Preparation. Step 1. Purée garlic, vinegar, olive oil, salt, parsley, paprika, pepper, and ½ cup vegetable oil in a blender until smooth. Place chicken in a large resealable plastic bag and pour ...
From bonappetit.com


FIREMAN'S CHICKEN IN BARBECUE SAUCE RECIPE
Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of …
From cdkitchen.com


FIREMEN’S FIELD DAY CHICKEN ON THE CHAR-BROIL BIG EASY
Jan 9, 2019 Author Inspired by a recipe from Grumpy’s Honey Bunch. Equipment. Char-Broil Big Easy. Char-Broil Bunk Bed Basket. Ingredients. 6 chicken legs or 4 split chicken breasts or 8 bone-in chicken thighs, or a …
From lifesatomato.com


Related Search