Gail's Psycho Chicken...Again

[SoCal]

Gail (if you can stand another posting about this)THANK YOU for your Psycho Chicken recipe. I'm probably the last person on this BB to try it http://www.cookinglight.com/bbs/wink.gif . It was delicious and as moist and juicy as you proclaimed!! It will certainly be a repeater in this house.
My son devoured one whole breast plus half of a thigh with some rice and spinach and would have had more but he had to get back to work! I'm sure the leftovers will be his midnight snack (which reminds me, I'd better hide some so I can have some leftovers for tomorrow!).
Thanks again!
Diane

[Jewel]

Just a quick sidenote! I also made Gail's Psycho Chicken a few weeks ago, and froze about a pound of cooked meat for 'future use'. Tonight, I made Lorilei's 'Chipotle Chicken Enchiladas' with the leftover roast chicken, and it was wonderful! That garlic and white wine gave it just enough punch to keep it from being bland 'ol poached chicken. Long live the Psycho Chicken!! http://www.cookinglight.com/bbs/tongue.gif

[SusanL]

Jewel, I did the same thing last weekend!! (We have had Psycho Chicken five weekends in a row, at my DH's request, but not this weekend.) Using the precooked chicken saved time in making the Chicken Florentine, so I marked both recipes to be made together.

While I was weaving with a friend, I was also cooking the Psycho Chicken. She remarked, "Is that the chicken recipe you gave me? I am so hungry just smelling it!"

Thios recipe is a definite KEEPER!

[faith]

As a brand new member, I'm trying to find the recipe for Gail's psycho chicken--that users seem to think is fabulous, but my searches come back empty. What must I do?
Thanks

[SusanL]

Faith, go to search, then type in Gail's Psycho Chicken. In case you can't find it, here it is...
Gail
Member posted 10-26-2000 01:45 PM
--------------------------------------------------------------------------------
Seems to me I posted this once ages ago, but I'll be darned if I recall where. Anyway, this is one of those approximated recipes, because I simply threw this together one night. It is very simple and very tasty.
PSYCHO CHICKEN

Whole chicken (a small one-- what are they, like 3 1/2 pounds?)
Approx 1 1/2 teaspoon dried thyme
Approx 1 tablespoon garlic, pressed
Approx 1 tablespoon cider or malt vinegar
Dry white wine (sauvignon blanc works well)
Salt
Freshly ground pepper

Preheat oven to 325 degrees. Clean chicken and remove giblets. Hack chicken all over with the tip of a sharp chef's knife to make gashes. (Invariably I find the music to the shower scene in Psycho running through my mind, thus the name, Psycho Chicken-- and lest you think I am thoroughly deranged, this manner of slash and season is actually very common in Cuban cooking.)

In a small bowl, mix together thyme, garlic, salt, pepper and vinegar, and slather liberally on chicken, taking care that mixture gets into slits in the meat. Place chicken on rack in roasting pan (if you don't have a rack, no biggie-- throw the thing directly into the pan) and roast about 2 hours until golden and fragrant, basting every twenty or thirty minutes with a splash of wine and any juices in the pan. Your house will smell wonderful.

Now this is the crucial part, which will make or break the entire dish: If this is cooked properly, your chicken should be running with wonderful juices as you carve. Dredge each slice of carved meat in those juices before placing on platter-- the juices are loaded with garlic and herb flavor.
http://members.tripod.com/~james_haller/animation/chickendance.gif
(Sorry, I couldn't help this again!)


[This message has been edited by SusanL (edited 03-25-2001).]

[kentgirl]

I gave this recipe to my mother, and before I even tried it, she made it. She went on and about how good her house smelled, and how delicious the chicken tasted. She received raved compliments. My sister, not knowing I gave this to my Mom, sent me the recipe via email, and the title was "Mom's Roast Chicken recipe". This recipe will forevermore be known in our family as "Mom's". Sorry Gail---I'll try to give you credit when I can http://www.cookinglight.com/bbs/smile.gif

I decided to make this myself last night, and I agree with my mother and everybody else that has raved about this recipe - it is a winner!

[ama47369]

It was awesome!

[GayeC]

Originally posted by SoCal:
Gail (if you can stand another posting about this)THANK YOU for your Psycho Chicken recipe. I'm probably the last person on this BB to try it. Diane

I'm ashamed to say that I have not tried it either, but will definitely do so this weekend!

[Gail]

Jeepers, whoever thought something so simple could create such a following...

Thanks, guys. Glad you enjoyed it.

[Wendy w]

I made it again last week. After roaming around Von's and seeing chicken on sale, the craving for Psycho chicken was very strong!

[Wendy w]

I made it again last week. After roaming around Von's and seeing chicken on sale, the craving for Psycho chicken overcame me!

[arielbird]

It's also nice to halve a lemon and stuff the entire thing (peel and all) into the cavity of the bird. You could omit some of the vinegar that way since you'll be basting it with lemon juice/wine/fat.