This is a membership forum. As a guest, you can click around a bit. View 3 pages for free.

[ Lost Username or Password | Pitmaster Club Information, | Join 30 Days Free | Contact Us ]

There are 2 page views remaining.

Meat-Up in Memphis

T-Shirts & More T-Shirts & More
Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

Cool Embroidered Shirt Cool Embroidered Shirt
This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

Click here for more info.

Support ARC

Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazon.


BBQ Stars


Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.



Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts

Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there

If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool

Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review

The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review

Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order

Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them

The Swiss Army Knife Of Thermometers


The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.

Compact Powerful Sear Machine For Your Next Tailgater


Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order

The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon

GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special

kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker

Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review

Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order

PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only

Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review

Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order



Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Click here for details. (https://amazingribs.com/memphis2020)
See more
See less

Troutman's Country Chicken - Step by Step Recipe

  • Filter
  • Time
  • Show
Clear All
new posts

  • Top | #1

    Troutman's Country Chicken - Step by Step Recipe

    Well back into the 1980’s before there was the Internet (yes kids there was life before the Interweb) and the Food Channel, there were cooking shows on Sunday morning like the Great Chef series and other notable chefs like Jacques Pepin, the Galloping Gourmet Graham Kerr and the indomitable Julia Child giving step by step demonstrations. One morning Ms. Child comes on and announces that she is going to cook coq au vin which is a fancy French name for chicken cooked in a pot with wine sauce. As fancy as it sounded it was really a rustic peasant dish that actually used an old wore out rooster instead of a hen, thus the need for a wine marinade for that tough old bird. Well the thought of eating chicken marinated and cooked in red wine was off putting, but the recipe stayed with me. One day while playing around, my wife and I decided to de-construct that classic and come up with the essence of that dish spun our own way. We eliminated marinating, much of the vegetables and aromatics and kept only those basic flavors we like, thus the birth of Troutman’s Country Chicken.

    Instead of a rich, red Burgundy wine we changed to a white, crisp Sauvignon Blanc that we felt paired much better with poultry. Also changed for this edition, instead of a whole chicken cut into parts, dredged in flour and browned in a pan prior to starting the stew, we decided to try a partially cooked rotisserie chicken (the remaining cook to be achieved in the stew as not to dry it out). I wanted to see if either smoking or grilling would add to the character of the stew. Either method works well.

    So here are the ingredients;

    Whole Chicken cut into 10 pieces (browned, smoked or grilled (rotisserie). I also prefer air-chilled)
    2 - tbsp. of AP Fluor (for dredging or rue)
    1 – medium onion diced
    4-5 – cloves of garlic minced
    1 – tbsp. of fresh rosemary (or dried if fresh not available)
    8 -10 – ozs. of cremini or white cap mushrooms, sliced
    1 – 8 oz. can of Muir Glen Organic fire roasted diced tomatoes
    ½ - cup of Sauvignon Blanc wine (make sure it’s one you wouldn’t mind drinking!)
    ½ - cup of low sodium chicken stock
    2 – dried bay leaves broken in two
    Salt and Pepper
    1 – stick of real butter cut into 6 pats
    ½ - cup of a slurry of corn starch or arrowroot for thickening

    And either some cooked jasmine rice or medium sized egg noodles to serve as a bed for the dish.

    The day before the cook I had some time early that morning to shove a whole, trussed bird onto my gasser’s rotisserie and let it run long enough to get a good golden brown skin and cooked it to about half done (about 115* IT). I pulled it, let it cool a bit then put it into the refrigerator for the next day.

    Click image for larger version

Name:	cc01.jpg
Views:	1
Size:	882.8 KB
ID:	477826

    Day of the cook I cut the bird into 10 pieces and set them aside as I did my mison plas of onions, garlic, mushrooms and rosemary. Along with my canned tomatoes and liquids, I assembled the simple combination of ingredients next to my Dutch oven.

    Click image for larger version

Name:	cc02.jpg
Views:	1
Size:	885.5 KB
ID:	477827Click image for larger version

Name:	cc03.jpg
Views:	1
Size:	729.6 KB
ID:	477828

    Start by sweating the onions in about 3-4 counts of olive oil until softened. Add to that your garlic and about half your rosemary. Continue to cook down until onions have turned translucent, about 10 minutes or so.

    Click image for larger version

Name:	cc04.jpg
Views:	1
Size:	586.0 KB
ID:	477829

    If you plan on using the rotisserie chicken (as we did here), add a couple of teaspoons of flour to the pot to form a sort of rue for thickening. If using dredged and browned chicken parts skip this, there is plenty of flour left on the chicken parts from the dredge. If your rue becomes too thick simply deglaze with a little wine and continue cooking.

    Click image for larger version

Name:	cc05.jpg
Views:	1
Size:	581.8 KB
ID:	477830

    Next add your chicken stock and stir. To that add all of your mushrooms. Season with salt and pepper to taste at this layer. Continue cooking until the mushrooms have completely hydrated and have shrunk in size, about 8-10 minutes.

    Click image for larger version

Name:	cc06.jpg
Views:	1
Size:	683.3 KB
ID:	477831

    To this add the remainder of your rosemary, the bay leaves and the ½ cup of white wine. Stir and continue to simmer for 5 minutes or until all the ingredients are well combined.

    Click image for larger version

Name:	cc07.jpg
Views:	1
Size:	702.4 KB
ID:	477832Click image for larger version

Name:	cc08.jpg
Views:	1
Size:	575.0 KB
ID:	477833

    When the mixture gets right to the boiling point, lower your heat a bit and add in all of the chicken parts. Wiggle them down into the liquid to be sure that they become part of the cooking liquid. If need be you can add some additional chicken stock if you find you need some additional liquid to cover the chicken.

    Click image for larger version

Name:	cc09.jpg
Views:	1
Size:	750.4 KB
ID:	477834

    Add in the can of tomatoes and your final seasoning with salt and pepper. Make sure to push most of the tomato pieces down in-between the chicken parts and into the liquid as much as possible, a few on top are just fine. Bring to a low boil while warming your oven or outdoor grill to 350*.

    Click image for larger version

Name:	cc10.jpg
Views:	1
Size:	778.4 KB
ID:	477835
    Click image for larger version

Name:	cc11.jpg
Views:	1
Size:	864.9 KB
ID:	477836

    Bake the chicken in the oven for 30 minutes. When done, place the pot back on the burner and remove the chicken parts pushing most of the tomato and mushroom pieces that get stuck back into the pot. You now want to both thicken as well as enrich this remaining sauce.

    Click image for larger version

Name:	cc12.jpg
Views:	1
Size:	819.2 KB
ID:	477837Click image for larger version

Name:	cc13.jpg
Views:	1
Size:	853.9 KB
ID:	477838

    With the burner on medium high and the sauce beginning to bubble, add a whole stick of butter, 1-2 tbsps. at a time, along with about ½ cup of a slurry of corn starch or arrowroot . Wisk continuously until the sauce begins to thicken. Use more corn starch slurry if necessary to get it to a rich, thick consistency, like thick gravy. Reduce your heat and nestle the chicken parts back in to marry up with their sauce. You now have Country Chicken!!!

    Click image for larger version

Name:	cc14.jpg
Views:	1
Size:	657.2 KB
ID:	477839
    Click image for larger version

Name:	cc15.jpg
Views:	1
Size:	966.9 KB
ID:	477840

    Plate in a bed of rice or as I have done here in a bed of medium egg noodles I cooked alongside the chicken. I’ve paired it with a nice Pinot Noir, but would also recommend a buttery Chardonnay or even a good Sauvignon Blanc like a 2016 Amici from Napa to match the wine you cooked with !!

    Click image for larger version

Name:	cc16.jpg
Views:	1
Size:	901.5 KB
ID:	477841
    Click image for larger version

Name:	cc17.jpg
Views:	1
Size:	810.1 KB
ID:	477842

    Hope you enjoy!! We encourage you to try Troutman’s Country Chicken. It’s a simple and elegant way to dress up a chicken and the flavors are amazing !!!

  • Top | #2
    That looks fantastic! I think I would be thoroughly deglazed by the time I finished that!


    • Top | #3


      • Top | #4
        Thanks for the recipe, will be giving it a try soon.


        • Top | #5
          wow thats looks great are you kin to Jacques or Child's


          • Top | #6
            Great recipe @Troutman.
            Will be tested.


            • Top | #7


              • Top | #8
                Wow! Thanks for the write up Troutman! This is great.


                • Top | #9
                  Looks delicious! I think it risks getting much less attention in the Dutch Oven channel than the Chicken channel though.


                  • Huskee
                    Huskee commented
                    Editing a comment
                    Troutman You can repost it there, no need to delete if you think it's a great Dutch oven recipe too.

                  • smokenoob
                    smokenoob commented
                    Editing a comment
                    I'm a "today's posts" man so where ever you put it I'll see it!

                  • Huskee
                    Huskee commented
                    Editing a comment
                    smokenoob. Right on man, you're easy to please! I'm just thinking for the future after it fades from today's posts, needs to be searchable where most will find it

                • Top | #10
                  That sounds great.


                  • Top | #11
                    The whole plate looks fantastic, but that sauce is to die for.


                    • Top | #12
                      Beautiful! Into my recipe file this goes! Will definitely be trying!!


                      • Top | #13
                        Looks and sounds fantastic!


                        • Top | #14
                          Excellent work Troutman. Wonder about doubling recipe to feed 8. The plates are to die for.


                          • Top | #15
                            Sounds wonderful. Great write up and explanations.