Savory Broiled Chicken

[@kareemkinard7273]

looks amazing!

[@cavalcadeoffood]

Thanks, Kareem!

[@sandradaniels7662]

Thank you so much for this recipe. My mom used to broil chicken all the time, I liked it so much more than fried. I can't wait to try this.

[@cavalcadeoffood]

Hope you try the broiled chicken, Sandra!

[@Kenmore1971]

I'm not sure how I have missed this until now...., but that 1957 stove is the one I cook on every day! Ben pulled that out of a kitchen in Wavery, IA in 2014 and I brought it home and have been cooking on it since then. It has it's quirks, but I love it.

[@cavalcadeoffood]

It's a great stove. Mine also has some quirks, but it is a good performer and a pleasure to use. Thanks so much!

[@PBG345]

I have stove envy. Love the "sheer look" 1957! Love your cooking and all the fun you have doing it.

[@cavalcadeoffood]

Thanks so much!! The '57 has been a fun stove to cook with so far! Thanks for watching!

[@Kenmore1971]

@@cavalcadeoffood Just catching up on some of these older episodes. I HAVE that range and I cook on it every day. Been cooking on it for 5 years and I love it.

[@sthompson4049]

one of the best cooking series on you tube,basic,fundemental,easy,consice,fun,enjoyable.watch the hot brown episode!! Kevin knocks it out of the park!! this weekend will do this recipe,along with some green beans

[@cavalcadeoffood]

So glad you enjoy the recipes! Thanks so much for watching and enjoy the broiled chicken!!

[@brendamilton8030]

Looks delicious going to make it for dinner today...thank you

[@cavalcadeoffood]

Thanks, Brenda! Hope you like the recipe!!

[@Ladythyme]

Excellent!

[@cavalcadeoffood]

Thank you, Lady Thyme!

[@hilltopflowers9934]

Another great one!!! Thanks guys!!! Love the music!!!!

[@cavalcadeoffood]

You're welcome, Tater!! Thanks for watching!

[@scooterdover2771]

Looks like a good recipe to keep in mind. I sometimes fry chicken thighs and since it's hard to cook through without getting a burn, after both sides have a good color, I put them in the oven for about 45 minutes and they are great.

[@cavalcadeoffood]

Hi Scooter! That sounds like a good method for the chicken thighs! Thanks!

[@janetgeorge5787]

Wish I had smell-a-vision for this recipe..YUMMY!

[@cavalcadeoffood]

This chicken was really good! Thanks, Janet!

[@sthompson4049]

i'm going to try this

[@cavalcadeoffood]

Hope you give the recipe a try! Thanks for watching!

[@patriciadudzik6440]

delisioso

[@ShalimarPerfume]

I have a Crosley gas stove and for some reason , it does not have an overhead broiler element in the oven. It does however have a salamander like thing I can access through a bottom door, but not gonna crawl to the floor to access it. Weird eh. Not to worry though I bake chicken drums all the time and they do brown in the oven, Just not on broil. I don't have a broiler pan. I use my kitchenaid stainless steel turkey roasting pan that has a flat/raised meat rack in it, and bake drumsticks in that with the lid off the roasting pan. Lately I been dipping the chicken in egg first, then dredging in a mixture of cornmeal, flour, onion powder, paprika and s&P. I bake them with the coating in the oven and after a half hour I baste them with a little oil and then they go back in oven for another half hour. So I will have to McGyver your mustard recipe a little, maybe coat chicken in mustard first, then apply the coating. And baste in melted butter halfway through the cooking process. Looks good. yum YUM

[@cavalcadeoffood]

Hi Shalimar - I like how you do your chicken and you could bake this recipe instead of broil - it just may need a little more cooking time. The mustard coating gives a nice zip to the chicken. Many gas ranges have the broiler all the way at the bottom, which I would probably not use very much either - not a convenient spot! Thanks for watching!

[@patriciadudzik6440]

looks fantastic guys great job again

[@cavalcadeoffood]

Thanks, Patricia!

[@UncleAl3]

I have that pan, now I want to broil some chicken. I also have a Frigidaire stove with those heating elements, which are almost impossible to find. If one does find them they're used and very expensive. Thank you, and may your elements have a long life.

[@cavalcadeoffood]

Thanks, UncleAl!! I'm hoping the elements will last a long time - it's a great stove to cook on! Thanks for watching!

[@adalb137]

Hi guys! Looks like your maiden voyage on this year's stove was a success! What a wonderful looking dish. Savory and elegant in one! I'll definitely be trying this one out. Yes, broiling meat is basically an unknown to me so this will be a test. Of all of the kitchen supplies I have, I do not have a broiler pan for some reason! Will have to look for one. Cheers!

[@cavalcadeoffood]

Hi Adam - I know you've got a broiler in the good old Frigidaire oven of yours! Steaks and chops are also good broiled. Keep your eye open at rummage sales, etc. for the broiler pan...I see them fairly often. I think many people never use them so they get donated to the thrift store! Hope you have a great holiday weekend!!

[@debbieann3594]

I can tell I'm going to love this recipe!!! Thanks fellas!

[@cavalcadeoffood]

You're welcome, Debbie! Thanks for watching!

[@kayesfavoritethings6745]

Y'all are just awesome!! Thanks for another recipe to try!!! Love the stove!!!

[@cavalcadeoffood]

Thanks, Kaye - we think you're awesome, too!! Thanks for watching - the stove is fun to cook on!

[@SWAluv]

Another "Cavalcade of Food Recipe" I will have to try! BTW... my dad LOVES the "London Broil" you posted a few years ago!

[@cavalcadeoffood]

Hi Zac - thanks! Glad your dad likes the London Broil...a favorite! Thanks for watching!

[@RayMacksKitchenandGrill]

my friend I like the technique that you use on this chicken. and the end result looks delicious. thumbs up

[@cavalcadeoffood]

Glad you liked the recipe - thanks so much for watching!!

[@AussieAngeS]

I love this thank you so much guys. Funny cause her in Australia we call the broiler , or grill ad I use it a lot.

[@cavalcadeoffood]

Hi FitAnge - glad that you use the broiler (or grill), too!! Thanks for watching!

[@UncleAl3]

I made this chicken dish today - finally! Some for me and a pan load of legs for the charity lunch at church. QUITE TASTY! Thank you for this recipe. And you're correct - watch that broiler closely.

[@cavalcadeoffood]

Thanks, UncleAl!! Glad you enjoyed the recipe and thanks for watching!!

[@josephvalenti7268]

You are re-inventing the possibilities of old American and European recipes! Guys love chicken legs and they and thighs are always on sale in packs, this is a great idea for these food bargains. Food meat bargains are few and far between, these days!

[@cavalcadeoffood]

Hi Joseph - you're right!! The good bargains don't come along too often so when I find things on sale (especially chicken thighs) I stock up!! Thanks for watching!

[@sthompson4049]

your so right,thighs,inexpensive just damn good.great machine the freezer

[@loriwilliams8709]

Oh my! This looks great! Definitely going on my 'to do' list. Thanks again for another great video. Happy Independence Day to you two. : )

[@cavalcadeoffood]

You're welcome, Lori! Thanks for watching - hope you had a great holiday!

[@loriwilliams8709]

+Cavalcade of Food Thank you, actually I had a rotten 4th, lol but that's ok. At least I got to spend part of it with you and Ralph! You guys always make me smile. : ) I'm going to try this recipe tomorrow night on the bbq. Not sure it will work.....but I figure we have chicken and we have butter. Even if I totally screw it up, how bad can it be! lol. Wish me luck!

[@cavalcadeoffood]

Lori - Good luck!! Hope it turns out great!!

[@jeffreyw2489]

and I can hear a Cardinal chirping!

[@cavalcadeoffood]

Jeffrey - yes!! Good ear!! We have a cardinal family that has been living in the yard for many years!! We love them - so beautiful!! Thanks for watching!

[@talibasnyder3032]

I was wondering if you ever add finely diced shallots to the rice? If so, when would you add them? This chicken dish looks scrumptious! I will be trying it. I am enjoying your videos immensely. Not only do I enjoy the cooking, but I also enjoy the witty banter between you two, I adore the music in the background, and I think you two have a lovely cabin. Please keep making these videos. This Southern lady is learning a lot!

[@cavalcadeoffood]

Thanks so much, Taliba!! We really appreciate hearing from you! I would put the shallots in at the beginning. This way their flavor will infuse the liquid the rice is cooking in and they will soften up by the time the rice is cooked. Thanks so much for watching!

[@janinas.5965]

This looks so delicious Kevin, but I am such a lazy cook these days that I would just Shake n Bake LOL...however, I will do my rice your way next time I cook it. So you just brown the raw rice in butter and then finish cooking it in chicken broth?

[@cavalcadeoffood]

Hi Janina! Sometimes Shake n Bake is the best option!! Melt a butter (and you could also add a splash of olive oil too - I find it helps the butter from burning) and just "toast" the rice in the skillet until it is golden brown. It will give almost a nutty smell - then add your cooking liquid (broth or water) and cook as normal. This is good when you want rice with a heartier flavor. Thanks for watching!!

[@fredstmoritz]

Yummy I am going to try this dish. Thanks so much for the upload =) ( HAPPY 4TH )

[@cavalcadeoffood]

You're welcome, Fred!!! Hope you give it a try and have a great holiday weekend!!

[@Phaedragon]

Looks delicious, fellas! Steady as she goes, Ralph!

[@cavalcadeoffood]

LOL!! Thanks for watching, Pheadra!

[@karinjeffrey7981]

Why don't you have a show on the Food network? Enquiring minds and stomaches want to know.

[@cavalcadeoffood]

LOL! Thanks!

[@hankschrader149]

Kevin I remember as a young boy my mother always leaving the oven door cracked open whenever she broiled fish, steak etc. I'm trying to think of why she did that?

[@cavalcadeoffood]

Hi Hank - many of the owners manuals for the older stoves instruct to leave the oven door ajar while broiling. This is because they also recommended that food being broiled go on the top rack, which put it just a couple inches from the broiler. It would make a lot of smoke and so by leaving the door open some of the heat would escape and it would also serve to exhaust the oven. Thanks for watching!

[@hankschrader149]

thank you so much for solving that decades old mystery! lol I do remember a lot of smoke esp with steaks

[@MiddleAgeMike]

If you could leave out the bread crumbs, this would make a great Keto meal(high fat with super low carbs and sugar).

[@cavalcadeoffood]

Hi Mike - yes, with a little variation it would be Keto! Thanks!

[@spatewater]

Hi , Im from the uk . Am i right in guessing broil means grill for us ?

[@cavalcadeoffood]

Hi - yes - a friend from Australia let me know that they call the broiler the grill! Thanks for watching!

[@ChristopherWinston]

What happened to the fan that used stop be on the wall by the stove I just noticed it was not there anymore

[@cavalcadeoffood]

Hi Christopher - the fan is on my workbench - it needed to be cleaned (hanging over the stove it picks up a lot of grease) and oiled. When it returns I'm probably going to put it elsewhere in the kitchen so it doesn't get so dirty again. Thanks for watching!!

[@ChristopherWinston]

+Cavalcade of Food can you please make a video on the fan wen you put it back in your kitchen

[@cavalcadeoffood]

Hi Christopher - it may be a little while because it looks like the motor burned out in that fan. If I can't fix it, then I will replace it with another. Thanks!

[@ChristopherWinston]

+Cavalcade of Food hopefully you can fix it if you can't it can be for looks

[@michellemedaris80]

at Kroger's it's69 sense a pound🐓🐓🍗🍗

[@cavalcadeoffood]

Hi Michelle - that's where I found this chicken, although I think it was 79 cents/pound at the time! Thanks for watching!

[@patriciadudzik6440]

isn't that light neat at the top

[@cavalcadeoffood]

Hi Patricia - yes it's nice to have a light on the stove top...wish they still did that with modern stoves. Thanks for watching!

[@sparkfishes]

How confusing and painful to listen to for me as an Englishman: Erbs = Herbs ( my Californian S-in-L drops the H also but swears she does not) Ralf almost gets it right Shal ot = shallots shall . The awful and distracting music in the background ......why? I don't understand what the broiler is on the stove , is it not just a grill In the UK and Europe Broiling is wet cooking of old tough bird .....Broiling Fowl Oh! So painful to listen to. I only came here to try and understand what Americans mean by Broiling I still don't understand .

[@cavalcadeoffood]

Hi James - sorry for all the horrendous pain the video inflicted upon you, it seems you were quite tormented by the presentation. As for broiling, here in the US it usually refers to when food is turned when heat is applied to it during the cooking process, and the fats/juices from the food are allowed to escape. Yes, this can be thought of as "grilling" as these methods typically apply, but broiling in the oven (if it is electric) refers to the element at the top of the oven cooking providing the heat source. A broiler pan has holes in it to allow the fats to drip out away from the food. This differs from roasting or baking food. When we cook tough cuts of meat in liquid, generally we call that method "braising." Thanks for watching and best of luck to you.