Ain’t No Thang But a Chicken Wing

Summertime means grilling, and grilling means one of America’s most popular meats: chicken

Interestingly, chicken meat has had a dramatic journey in history: chickens were once the food of the elite, while the hoi polloi ate lobster. (!) Given America’s rural background, chickens were ubiquitous on farms and at the American dinner table, and there are a nearly infinite amount of ways chickens can be transformed into meals. Let’s look at chicken and grilling and their role at Bex. 

A Chef’s Advice on Chicken

Chef Becky relies on chicken for her current menu. She offers a Curry Chicken Salad and also can add chicken breast to her other three salad offerings. Her advice about chicken? “As always, start with high-quality meat,” she reveals. “Chicken is somewhat forgiving for the novice chef and can be taken in so many directions, but happy chickens tend to produce the best meat, so look for smaller, organic farms if possible.” What about prep and cooking? “It depends on what you’re doing with chicken,” she responds. “I often brine chicken to allow the meat to absorb flavor, but usually keep it pretty simple: a quick grilling and then into the oven. Make sure you cook chicken thoroughly, but it also takes some practice not to overcook it and dry it out. Like any meat, there is going to be a rest period you need to factor in.” 

On Grilling 

For your heat source, gas is almost always preferable, as it provides the most control, but there is also nothing quite like grilled chicken from a woodfire or charcoal pit. Experimenting with different woods will yield subtle variations in the smoky quality that barbequing imparts. Woodfired pizza ovens bring out flavors in the toppings that will be different depending on the cooking method. “Don’t play with your meat,” the Chef jokes half-seriously. “People grilling meat want to squeeze it down (which makes it lose valuable juices!), turn it unnecessarily, basically fiddle with it, but it’s best just to employ a good sense of timing and let ‘er cook.” Chicken plays well with others: depending on the spices used and what it is paired with, it is one of the most versatile meats out there. Experiment with it and build your skills. 

Some Basics on Grilling Chicken

“Chicken has a sweet spot when cooked right that isn’t subjective, like having a steak rare versus well-done,” the Chef explains. “Breaking a bird down is a great experience for knife skills and it’s also a great survival skill. If you do overcook it or dry it out, one easy remedy is to have a dipping sauce or favorite sauce nearby, which can help rehydrate the meat. I also make use of as much of a bird or piece of meat as I can: bones make great stock, for instance. Leftover chicken is a great protein to add to a salad or pasta or pizza topping.” 

The Bottom Line on Cluckers 

Grills range from the ultra-simple (check the camping section at Walmart) to the ultra-high-tech, but keep in mind that a chicken cooked over a campfire is a process that is timeless and near-foolproof. “Just enjoy the experience,” the Chef advises. “Getting a grill going and becoming confident with chicken is a skill that will last a lifetime, and it’s a good reminder to be present at the moment. Everyone has had that experience where they’re lost in their head and drifting smoke from a grill evokes a memory or brings them into the present. Grilling is something that Americans can, unlike many other things these days, generally agree on. It evokes joy.” 

Please visit us Thursday – Sunday (and holiday Mondays) at the Bex cafe in downtown Califon. Please see our website for details, as Google info is sometimes unreliable.