("Get Your Barbecue Shoes On" by Blue House)
♫ Gonna smoke me a fatty brisket
♫ I got my barbecue shoes on
♫ Gonna smoke me a fatty brisket
♫ I got my barbecue shoes on
♫ I got my natural case
♫ I've got the hogs on the run ♫
- [Voiceover] Welcome to BBQPitBoys.com.
Today we're cooking up some grilled chicken stew
at the Pit, and it's real easy to do all right.
You're gonna need some chicken.
Here we've got some wings,
and we've got some chicken thighs.
They go real good for this recipe, all right.
You're also gonna need some potatoes.
Here we've got some SPG, or seasoning.
You're gonna need some flour for this recipe.
Here's some chicken broth.
You're gonna need some white wine.
Use a good wine.
You're gonna need an onion. You're gonna need some garlic.
You're gonna need some butter.
And here we've got some anchovies,
You're gonna need an anchovy.
Got some carrot. We got celery.
We've got a few sprigs of thyme,
and you're gonna need some bacon.
Now, first thing we're gonna do,
we're gonna grill up the chicken.
We're gonna grill ours up on our Santa Maria,
and well you know about grilling chicken, right?
We really don't have to show ya,
but hell, we got the time so, maybe we'll show ya a bit.
Now we're grilling up here about four pounds of chicken,
a lot more than what we're gonna need
for the actual recipe, but yeah, that's the way ya do it.
You gotta have some snackin', right?
So we got the chicken on direct heat.
You know about that, right?
We're gonna make 'em nice and crispy.
Get 'em done good.
Now if you've never had grilled chicken stew before,
you definitely gotta check this out.
This is chicken stew like you've never had it,
and it is good.
Can you smell that? It smells good.
Chicken is done.
And I'm sure you know there's no better eating chicken
when you're doing up chicken wings and thighs.
Now like I said, this here is more chicken
than what we're gonna need for the stew,
but ain't nothin' wrong with that, right?
Just gives us some good snackin'
while we're doing up this stew.
Now let's put this together.
We've got a black iron pan here,
and the first thing we're adding is some chopped up bacon.
We're doing about a half a pound of chopped up bacon.
It's gonna add a lot of taste and flavor to this stew.
Here I'm adding one anchovy,
and this is gonna be your saltiness.
It's gonna give it a nice, rich flavor to this stew.
Be careful. One anchovy is enough.
Now, we're gonna add one whole chopped onion.
Here we've got some celery, two or three stalks.
We added some garlic in there, about four or five cloves,
and about three or four sprigs of thyme. Yeah.
We're gonna saute this down just a bit.
Lookin' good.
Now, sauted down, so now we're gonna add
one cup of white wine.
Use your favorite drinking wine, why not?
Scrape that pan down, get all those good flavors.
Now we're gonna add one cup of chicken stock.
Give it a good mix.
We increased the heat. We're gonna reduce it.
Get it nice and thick.
Just like that, see?
Now of course you wanna season it a little bit.
Here we're using some SPG.
Maybe use a little bit of pepper if you don't have SPG.
And here we're adding some butter, about eight tablespoons.
Got plenty of fat in this stew.
And this here is gonna be good enough for a lumberjack,
on a whole day's of work, right?
Yeah, this is energy food.
Now we're gonna thicken it up a bit,
and we're gonna add about one-half cup of flour.
Or thicken it the way you like, right?
You can use some corn starch, or whatever.
Got ourselves a rube, of sorts, right?
Oh, man. Smells good.
Now we're gonna add the remaining chicken stock,
and it's about 11 cups of chicken stock or chicken broth.
You're choice.
I think you know where we're going with this, right?
This is the basis to our stew.
Now we'll add the carrots, we've got
maybe three or four small carrots sliced up.
And here we're adding potatoes.
And we've got several pounds.
More or less. We're using the new potatoes, right?
The small whites, and we've got the small reds.
You can just use a regular potato, just cut up.
We kinda like these when they hit the market though, right?
Real good.
Now, here is the magic.
We're gonna take the grilled chicken,
and we're gonna place it right in the pot, bone in.
Just like that.
All that rich, grilled flavor of these chicken pieces
are gonna be in this stew.
Are you kidding me?
All right.
Put in as many pieces in there as you want.
That is Pit Master privilege.
Take a look at that.
Put the cover on, and let it simmer
until those potatoes are fork-tender.
And in the miracle of time,
this grilled chicken stew is done.
Can you smell that? It smells good.
I'd say it's time to plate it up.
Now to serve it up, you just take
a few pieces of chicken, put 'em in each bowl.
(excited laughter)
And of course,
a few ladles of this stew right in there.
This is a stew that you'll be able to get your fingers in.
Oh, baby.
We're eatin' good tonight, Martha.
Get some of them potatoes in there.
(blues music)
And of course,
we do apologize for eatin' in front of ya like this,
but we call this Pit Master privilege.
Now let me tell you something.
This grilled chicken stew will cure whatever ails ya.
It'll fix it.
A ton of rich flavor
with the energy to keep ya goin' all day.
And you don't need any fancy-ass utensils
and bowls to eat it out of.
Just use your hands, and oh yeah,
here come the food police.
Well you can't put bone-in chicken in stew like that.
Well, eat your heart out, chumps.
This is the way you do it, and it is good.
♫ Got my barbecue shoes on
♫ Gonna throw up some legs and get some barbecue action
♫ Oh my stomach just went to Memphis, baby ♫
So the next time you're looking for a recipe
for your pit, check out BBQPitBoys.com.
(rooster crows)