Stir 8 cups water, brown sugar, and salt in large bowl. Let stand until sugar and salt dissolve, stirring occasionally. Submerge chicken in brine. Let soak in brine at room temperature 45 minutes. Drain, discarding brine. Transfer chicken to rack set over baking sheet; let chicken air-dry 30 minutes.
Remove grill racks from barbecue. Prepare barbecue (medium heat). Place pecan shells in disposable pan; place pan directly atop coals (for charcoal barbecue) or place directly over flames (for gas barbecue). Return grill racks to barbecue. Sprinkle chicken with salt and pepper. When pecan shells begin to smoke, place chicken, skin side down, on grill rack. Cover and grill until chicken is cooked through, about 10 minutes per side.
Divide Wheat Berries with Bacon among 6 plates. Place 1 chicken breast atop wheat berries on each plate. Drizzle with icewine-cider vinegar mixture. Garnish with greens and serve.
Our road to this tasty baked bacon is a bit of a rocky one. I’m good at many things but I’ve never been any good at making bacon. I have no problems admitting to this either, I’ll own up to it and happily offer the bacon making to anyone else!
However, I’m not sure if it’s that I end up cooking it over too high a heat in the skillet or if it’s just cooking for too long. Whatever it is, nine times out of ten if I make it on the stove while cooking other foods, the bacon ends up burnt to a crisp. Years ago I found a solution by cooking it in the microwave using a microwave safe plate and quality paper towels. I was so happy. Perfect bacon, every time.
My eldest son is really starting to get into cooking. One morning he went into the kitchen to make breakfast and decided he wanted to make bacon, but he refused to go the microwaved bacon route.
Instead, he wanted to bake it. He also wanted to add a few things to give it a different taste. We talked about it and together we came up with the sweet smoky peppered bacon that you see here. Since then, this is the only bacon he makes and this is his favorite method.
No bacon splatters, no accidental burnt bacon. Perfectly baked bacon, that’s sweet, smoky and perfectly peppered. It literally melts in your mouth thanks to the brown sugar, smoked paprika, and freshly ground black pepper we chose to use. This stuff is delicious on it’s own when served with breakfast, but it’s also amazing in sandwiches! Try it for yourself, you might not go back to boring pan-fried or microwaved bacon.
Savory bacon and tender chicken complement the flavors of kale and tomatoes in this easy veggie-rich stew. It’s the perfect belly-warming nourishment for cool fall nights.
1. Heat a heavy-bottom stock pot or Dutch oven over medium-high heat. Add the bacon and cook, stirring occasionally, until nicely browned, about 5 minutes. Reduce heat to medium, move the bacon to the sides of the pan, add the chicken and cook for about 3 minutes on each side.
2. While the bacon and chicken are browning, prepare the vegetables (mince the garlic, dice the onion and potato, and prepare the kale and tomatoes, if using fresh).
3. Remove the chicken from the pot, and add the onion and garlic to the bacon. Sauté for about 3 minutes, or until the onion is translucent. While the onion and garlic are sautéing, dice the chicken and set aside.
5. Add the potato to the pot and sauté another 2 minutes.
6. Add the chicken broth and chicken back to the pot, cover, increase heat to medium high, and bring to a boil. Once boiling, reduce heat to medium, cover, and cook for about 10 minutes.
7. Add the kale, salt, and tomatoes, mix well, and cook covered for another 10 minutes.
8. Remove from heat, stir in the cream and season with fresh ground pepper to taste.
Source: Lani Jacobs-Banner
Tips for What to Do With Excess Ingredients: Bacon can be cooked and added to salads, sandwiches, or eaten on it's own as a snack or part of another meal. Cream can be whipped and served with fresh berries, or added to coffee or tea.
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