Can You Cook a Chicken with HOT ROCKS ?Feb 20, 2020
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Many thanks to HelloFresh for their continued support and for sponsoring this video. Now, today, I'm going to be making a
chickenrecipe. But it's not your run-of-the-mill
chickenrecipe because I'm (bell ring) going to be
cooking with hot stones. That means (bell rings) my banana bread is ready. Excuse me. Let me get that out of the oven. That looks beautiful actually. Where are my toothpicks? Toothpicks would be nice. Oh yeah, you're done. A. But not a number. Two, now we are not good. Oh my God. So today I'm going to make a chicken recipe. But it's a little unusual because I'm going to
cookit with hot stones.
This is a very primitive way of cooking, but once I read the recipe, I was like, "That's nifty!" And here I am, to prove it. Now this recipe actually comes from a cookbook and it's called "Not Your Mom's Cookbook: Unusual Recipes for the Adventurous Cook." And this was sent to me by Jeffrey and Ken. Thank you both again for sending me this book. This is the second recipe I've made from here. The first one I made was a cupcake recipe where you didn't need to use measuring cups or teaspoons or anything. Just your hands. And that recipe worked wonders.
And I don't see why this recipe wouldn't work either. All we're doing is taking a chicken, we're going to season it, and then we're heating
rocks. I have eight
rocksthat I collected and made sure they were completely dry. I've been drying them in the fireplace for a week because I didn't want any water trapped in there and then I started a fire in my fireplace. I was originally going to make this recipe outdoors, but the weather hasn't cooperated with me. So we actually have a wood burning insert that actually has a fan in it that helps heat the house.
So we make a fire almost every day in winter. So I put my rocks there. And they are a little bigger than, say, like a chicken egg. And of course, before we eat the bird, we'll check the temperature to make sure it's 190 degrees Fahrenheit. We are dealing with poultry here. We want to make sure the chicken is fully cooked. So on the baking sheet, I have many layers of heavy-duty aluminum foil. I have it running horizontally and vertically. I want to make sure everything is closed tight because this will essentially be our cooking container because we'll just be using the rocks and the foil.
The recipe actually suggests you can wrap this up and put it in your backpack, which seems like a potential disaster with just cooking juices ending up everywhere. But, I'm not going to put it in my backpack. I'm going to keep it on the baking sheet. So I have a four and a half pound chicken here and now we're going to season it. And I have a little Condimento Criollo. This is Tony Chachere's Creole food. Any kind of all-purpose seasoning will work. You can even use salt and pepper if you want. But we want to make sure we get the hair out of our eyes because that's really annoying.
Now we're just going to use our seasoning all over the outside. This already contains salt. So I won't add extra salt. (coughing) I think there's something spicy (coughs) in that. (coughing) Boy, if you're wearing these things, you need a respirator or something. (coughing) My God. You should have a warning label on this, guys. (coughing) Make sure you get the inside out too. There is our experienced bird. Now wash your hands. (coughing) Now I'm going to use my cast iron pot and go get my heated rocks. They've been in the fireplace for almost three hours and should be nice and toasty.
Alright, let's go find them. (chirps) Grab my rocks. (alarm beeps) And now I've taken another baking pan and I'm going to flip it over to elevate this pan, keep it off my counter. How that. Because these rocks are so hot. Now put some big ones here. Save all the smaller ones for the inside of the bird. And I'm going to pick up the chicken. stand here You can already hear it sizzle. Open the cavity because I'm going to drop our rocks in here. So amazing. Can you hear that? That's so cool. I think three will fit me because my rocks are a little big.
My God, I can smell it cooking the chicken. Is so big. Okay. I love this. This is great. Ok, now we are going to finish everything. Something like vaporizing everything together. (coughing) That pepper is so hot. Watch out now, those rocks are still hot. Oh. Alright, there we have it. Our Hot Rock Chicken. I will periodically check the temperature of it. And then in four hours we should be ready to eat this. I can't wait. Well see you in a bit. (upbeat music) Very good, my loves. I am back. Four hours have passed, actually more than four hours.
The chicken has had time to cool down and I can't wait to see the results. Okay, let's go ahead and open this up. Okay. So here it is. And there's the chicken, full of cooking juices. Oh my God. Yeah and the rocks look like potatoes. (laughing) Look at that. That's so awesome! Well, you have to see that. (upbeat music) We're going to cut up some of this breast meat. Alright here we go. It looks beautifull! This looks great. So I think this would be a beautiful technique to use if there was a power outage. If you have a fireplace, you could heat some rocks.
And use it to cook a chicken. Of course, you should have a whole chicken in your fridge, but if you did, you could cook it. Wonderful, right? In fact, I'm going to cut up a thigh because I love dark meat. So I'm going to cut some of that. And the chicken is very well cooked. I love it, just using stones. All right, let's try our Hot Rock Chicken. First I'm going to try the brisket meat. In fact, you should use the leftover juices to make a sauce. Itadakimasu! (laughing) It's great. It tastes like chicken. (laughing) It actually tastes like Creole seasoning and chicken.
It's good. So as I was shaking the Creole seasoning it seemed like it was very, very spicy and I was worried that it might be too spicy for my kids. But now that I've tried it, it's a little spicy. More like black pepper, nothing overpowering or too spicy. I think my kids will be fine with this. This part of the chicken, I think would make a great sandwich. MMM. Hmm! The top was a bit dry. As I cut deeper into the chicken this was really very succulent. well cooked. Alright, let's try some of this drumstick. Here we go.
Mm hm hm hm. And that's why I prefer dark meat. It is juicier and more succulent and the reason is that it has more fat. So it doesn't dry out. I'm lovin 'it. MMM. I was trying to be civil and eat this chicken with a knife and fork and eat this chicken with a knife and fork. But I want to say that we just cooked this rock chicken. Is seriously? Hmm! Hm. I think marinating all the chicken the night before you cook it would give it a lot more flavor. At this time all the flavor is only on the outside, on the skin.
Inside, it's just like chicken, but could use more seasoning and a bit more flavor. But at the same time, that's great for leftovers. You have a blank canvas, you can make chicken pot pie, you can make chicken salad. So there you have it, Hot Rock Chicken. I highly recommend trying it out. it's so much fun. It would be great for summer, it would be great for camping trips, it would be great to do it in your backyard or inside or when the power goes out. It is really simple and easy to do. Just make sure you heat the rocks up enough and have plenty of them.
And have some that are small enough to fit inside the bird's cavity because that will concentrate the heat, but you should also have something around it. And be sure to take your chicken's temperature, too. Many thanks to Jeffrey and Ken for sending me this amazing book and for inspiring this recipe. And many thanks also to HelloFresh for sponsoring this video. Head over to HelloFresh.com and use code EMMYMADE10 to receive 10 free meals, including shipping. Thanks so much for looking. I hope you enjoyed that one. I hope you have learned something. Please share this video with your friends.
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