Time to Dish: Grilling Chicken with Winn Dixie

Time to Dish: Grilling Chicken with Winn Dixie


RIVERCITYLIVETV.COM. CLICK ON THE AS SEEN ON RCL TAB. MARK?>>>♪♪ ♪♪ IT’S NOW TIME TO DISH IN THE WINN DIXIE KITCHEN. I’D LIKE TO WELCOME BACK GREG. IT’S STILL FALL. A LOT OF PEOPLE ARE ON A BUDGET BECAUSE WE’RE SPENDING OTHER PLACES WE HAVE A NICE HEARTY MEAL.>>WE HAPPEN TO HAVE THIS ON SPECIAL AT WINN DIXIE. THE HONEY CRISP APPLES. YOU CAN USE THEM FOR ANYTHING. WE HAVE THREE POUND BAGS OF YELLOW ONION THAT ARE 2 FOR 5 . AGAIN URBAN BROWN SUGAR. WHEN YOU BRINE AN ITEM IT IS PENETRATED BECAUSE OF THE SODIUM IN THERE. WE HAVE APPLE CIDER, BROWN SUGAR AND SALT IN THE POT. THOSE ARE THE KEY ITEMS TO THE BRINE. THE FLAVOR COMPONENTS ARE ALL HERE ON THE SIDE. CRUSHED GARLIC. DIJON MUSTARD. FRESH GINGER. FRESH THYME AND ROSEMARY. PUT THOSE IN THE POT.>>JUST PUT IT IN THERE.>>I LIKE TO DO IT WHEN IT’S HOT. IT ALLOWS THE HERBS TO GET THE ESSENTIAL OILS OUT WHICH IS WHERE ALL THE FLAVOR IS. LET THAT SEEP FOR A LITTLE BIT. ALMOST LIKE TEA. THE KEY TO A BRINE IS IT NEEDS TO SIT FOR A LITTLE BIT. IN THE CASE OF THE CHICKEN WE’RE GOING DO IT OVERNIGH WE HAVE A LITTLE TRICK FOR BRINING. WE HAVE THE HOT ITEMS ON HERE NOW. EVERYTHING IS HOT AND IF WE PUT THAT ON THE CHICKEN NOW IT’S DANGEROUS AND IT’S TOO WARM. SO THE RECIPE FOR THIS WHICH IS AVAILABLE ONLINE, WHAT WE HAVE DONE IS HAVE HALF THE LIQUID IN HERE GETTING HOT. THE OTHER HALF OF THE LIQUID IS FROZEN. IT’S ALL WATER. ALL THE ICE.>>HOST: THIS IS LIKE A CONCENTRATE. ADDING THE WATER. REALLY INTERESTING. I DIDN’T KNOW THAT.>>DUMP ALL THE ICE IN.>>HOST: NOW WITH THE ICE, THIS IS THE EXACT SERVING WE PREPARED.>>EXACTLY WHAT WE NEED. WE CAN DO TWO WHOLE CHICKENS INTO THIS. MELT THAT. GET T ICE MELTED DOWN. UNLIKE NORMALLY WE’RE NOT STUFFING THE BIRD AND PUTTING IT IN THE OVEN AND ROASTING IT. I SPLIT IT IN HALF. AND WE’RE GOING TO GRILL THE CHICKEN. YOU CAN SEE IT’S PRETTY DARK ON THE OUTSIDE. THAT’S THE BRINE AND SUGAR. TO DO A CHICKEN OF THIS SIZE, IT’S INDIRECT HEAT. THIS IS THE HOT SIDE OF THE HILL. MARK THE CHICKEN. IT’S ON THE GRILL FOR ABOUT 45 MINUTES TO GET IT COOKED THROUGH.>>HOST: YOU’RE DOING THE COOLER SIDE OF THE GRILL. SO IT’S A SLOWER COOKING.>>EXACTLY. IT’S MORE JUICY BECAUSE IT’S A BIG PIECE OF MEAT.>>HOST: I LEARN A LOT FROM YOU. ALWAYS. EVERY TIME YOU’RE ON.>>BECAUSE WE BRINED THIS OVERNIGHT WE HAVE ALL THAT FALL APPLE HERB FLAVOR. WE’RE ALL SET AND READY TO GO. WE’RE GOING OVER TO THE BARLEY PILA PILAF. IT’S A REALLY DIFFERENT PRESENTATION TOO. IT’S NOT YOUR TYPICAL PRESENTATION. BUT IT’S A GREAT FALL LOOK. THAT’S — THAT — ALL OUR FLAVORS THERE. I’M GOING TO CUT SOME OF THAT OFF. I KNOW YOU LIKE TO EAT ON SET.>>HOST: I LOVE TO EAT ON SET. [LAUGHS]>>GET THE BARLEY PILAF OFF TO THE SIDE. I’M MAKING A MESS THIS TIME ON THE TABLE.>>HOST: YOU’RE LEARNING FROM ME.>>GIVE THAT A TRY. THIS ACTUALLY PAIRS FANTASTICALLY WITH THE PINOT NOIR ON SPECIAL IN THE STORE FOR $18.99 GREAT WINE WITH A LOT OF REALLY HEARTY DISHES. HOW IS THAT?>>REPORTER: IT’S EXCELLENT. IT’S LIKE TAKING THAT MEAL AND USING THE OTHER SIDE OF THE GRILL AND IT’S STILL JUICY ON THE INSIDE AND THE OUTSIDE HAS SO MUCH FLAVOR FROM THE PROCESS. AMAZING.>>THERE IS A LOT OF SPECIALS ON STORE FOR A DOLLAR 39 A POUND. AND THERE IS A LOT OF GOOD RECIPES AND TIPS IN OUR WINN DIXIE FLAVOR MAGAZINE THIS MONTH.>>HOST: GO TO WINNDIXIE.COM. DON’T FORGET TO GO TO YOUR NEIGHBORHOOD WINN DIXIE STORE. THANKS AGAIN.

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