Stuart Chun of Ainakoa has a favorite recipe that he calls Juicy Chicken. He learned it from his aunt, Patsy Chun. It is a very simple recipe with just three ingredients: a whole chicken, garlic salt and oil.
First, he pats the chicken dry with paper towels. Then he adds a step that he says can be skipped if you don’t have time: drying the chicken in the refrigerator to make for a crisper skin.
A generous amount of garlic salt is sprinkled all over the chicken — he prefers Lawry’s brand. The chicken is browned, then simmered until cooked. This is the part that will challenge the curious because for two to three hours you cannot open the lid.
Chun warns that you will be tempted by the delicious smell of the cooking chicken, but says if you resist you will be rewarded.
One solution is to use a pot with a glass cover so you won’t be tempted to peek.
Almost like magic, the meat emerges tender with about a cup of delicious gravy from the slow, long simmer. It really is a juicy chicken. And it is easy kine.
JUICY CHICKEN
By Patsy Chun
- 2- to 3-pound whole fryer chicken
- 1 tablespoon vegetable oil
- 2 tablespoons garlic salt
Wash and rinse chicken. Save neck and giblets for another dish.
Pat chicken dry with paper towels. If you have time, place chicken on an uncovered plate or pan in the refrigerator for about 2 hours. This will make the skin crisper and less likely to stick while browning but is not necessary.
Sprinkle garlic salt inside and outside chicken and let stand 20-30 minutes.
In a large Dutch oven, heat oil on high and brown chicken on all sides. Reduce heat to low, cover and cook 2 hours, to an internal temperature of 180 degrees. Do not open lid until it’s time to check the temperature. (If using a chicken larger than 3 pounds, cook 1 hour longer.)
The browned chicken can also be cooked in a slow cooker for 6-8 hours on low.
Remove chicken to serving plate. Skim fat from liquid in pot. Serve chicken hot with gravy. Serves 6.
To thicken gravy, mix 1 tablespoon flour, cornstarch or rice flour with 2 tablespoons water. Add this slurry to liquid in pot and stir over medium heat until thickened, about 5 minutes.
Approximate nutritional information, per serving (based on 3-pound chicken): 290 calories, 19 g fat, 5 g saturated fat, 105 mg cholesterol, greater than 1,000 mg sodium, 29 g protein, no carbohydrate, fiber or sugar.
Easy Kine Cooking features simple dishes that start with commercially prepared ingredients. Lynette Lo Tom is excited to hear your tried-and-true suggestions. Contact her at 275-3004, lynette@brightlightcookery.com or via instagram at @ Opens in a new tabbrightlightcookery Opens in a new tab.
