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Blackberry BBQ Jidori Chicken

Sunday, October 17, 2010

Jidori Chicken

I used Jidori Chicken for this dish because it is such a wonderful tasting chicken.  The Jidori Chicken is a very high-end, quality chicken which is free-range raised. It has a natural chicken flavor and retains its moisture better than a normal chicken.

The Jidori Chicken website describes their chicken as follows:

' “Jidori” is a Japanese term and the simplest translation means “chicken of the earth.” It was a term we first began using around 15 years ago to market to the many talented Japanese chefs heading the kitchens of some of the best restaurants in Los Angeles. These chefs began the “Asian-fusion” cooking movement that demanded the freshest quality ingredients much like their sushi traditions. From there Jidori Chicken^TM quietly spread to include all chefs from a variety of backgrounds and training. As each executive chef or sous chef left to open a new restaurant, the chicken followed. These restaurants still include Puck’s Spago, Splichal’s Patina and Nobu’s Matsuhisa among many others.

Our birds are raised cage-free, fed all natural grain with no meat byproducts, and without any hormones or steroids. Unlike any other poultry company here in Los Angeles, we truck our bids live daily into the heart of the city from California’s Central Valley and process them under strict HACCP guidelines with USDA inspection of every single bird. '

 

For The Chicken:

8          Each 10 oz Free Range Airline Chicken Breast        

3 ½      Cups  Blackberry Marinade (recipe below)

 

For Blackberry Marinade:

1 1/3   Cup    Heavenly BBQ Sauce                  

2         Cup    Blackberry Syrup (coffee syrups)                     

2         Tbl     Kosher Salt              

1/4     Cup    Hot Water

Preparation For Blackberry Marinade:

Using hot tap water, dissolve the salt completely.  Add BBQ sauce and syrup, mix well.   Place in 1 gal freezer zip-lock bag, add Chicken, marinate for 18 hours in refrigerator.    

 

For Cooking the Chicken:

Pat chicken dry.  Pan-sear in olive oil over medium-high heat skin side down first until deep brown.  Turn over, sear for 1 minute, and finish in 350° oven until chicken reaches 165° (about 20 minutes).  Let rest 2 minutes then carve on bias.      

 

For Blackberry BBQ Sauce:

½ Cup Bodacious BBQ Sauce (recipe below)

2 Cups Blackberry Gastrique (recipe below)

Preparation For Blackberry BBQ Sauce:

Combine the Basic BBQ Sauce with the Gastrique and mix well.

 

A few years ago I tried to make a menu cycle which would include a different BBQ sauce for every day of the month.  This was one of my most favorite recipes, made even better with the addition of the Blackberry Gastrique in the recipe above.

For Bodacious BBQ sauce:

2    Cups   Masterpiece BBQ sauce

¼   Cup    Honey

¼   Cup    Molasses

¼   Cup    Brown Sugar, packed

¼   Cup    Apricot Jam

3    Tbsp   Cider Vinegar

1    Tsp     Granulated Garlic

1    Tsp     Coarse Black Pepper

¾   Tsp     Lemon pepper

1    Tsp     Crushed Red pepper flakes

¼   Tsp     Liquid Smoke

Preparation For BBQ Sauce:

Combine all and simmer for 30 minutes, stirring frequently.  Chill. 

 

For Blackberry Gastrique:

1.5   Tbsp    Shallots, minced

½     Cup     Merlot

¾     Cup     Fresh Blackberries cut in half

2      Tsp     Sugar

2      Tsp     Honey

Pinch of Sea Salt

¼     Tsp     Black Pepper

¾     Tsp     Sherry Vinegar

Preparation For Gastrique:

Sweat shallots until translucent. Add merlot and reduce over medium heat until almost dry. Add berries, sugar, honey, salt and pepper to reduction. Simmer until juice is slightly thickened. Remove from heat, add vinegar.

 

On The Plate:

1          Each   Chicken, cut on the bias

1 1/2    Oz      Blackberry BBQ Sauce

8          Oz      Succotash or other favorite vegetable

8          Oz      Tillamook Cheddar Mash Potatoes or other favorite starch

 

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