Grandma Huffmaster's Chicken

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large, oven-safe skillet or Dutch oven, whisk together the soy sauce, vegetable oil, liquid smoke, and lemon juice to create the marinade.

   Ca. 2 min.

   Kokkens note: A dish that can go from stovetop to oven, like a cast-iron skillet or Dutch oven, is ideal for this recipe.

2. 2

   Cut the lemons into quarters. Squeeze the juice from the lemon quarters directly into the marinade, then add the squeezed quarters to the dish.

   Ca. 3 min.

3. 3

   Add the chicken pieces to the marinade and turn them a few times to ensure they are fully coated.

   Ca. 2 min.

4. 4

   Cover the dish and place it in the refrigerator to marinate for at least 2 hours, or up to 4 hours for more flavor.

   Ca. 2 t.

   Kokkens note: Don't marinate for more than 4 hours, as the acidity from the lemon can start to break down the texture of the chicken.

5. 5

   Remove the dish from the refrigerator and place it on the stovetop over medium-high heat. Bring the marinade to a simmer.

   Ca. 5 min.

6. 6

   Once simmering, reduce the heat to low, cover the dish, and cook for 40 minutes, or until the chicken is tender and cooked through.

   Ca. 40 min.

   Kokkens note: The internal temperature of the chicken should reach 74°C (165°F).

7. 7

   Towards the end of the simmering time, preheat your oven's broiler and position a rack about 15 cm (6 inches) from the heating element.

8. 8

   Uncover the skillet and place it under the preheated broiler. Broil for 5-10 minutes, watching very closely, until the chicken skin is browned and crisp.

   Ca. 5 min.

   Kokkens note: Every broiler is different, so keep a close eye on the chicken to prevent it from burning.

9. 9

   Carefully remove the hot skillet from the oven and let the chicken rest in the sauce for 5 minutes before serving.

   Ca. 5 min.

   Kokkens note: Spoon some of the pan sauce over the chicken when serving.