You've heard us rave about it before, and if you follow us on Instagram you know we love to take Traeger's Chicken Challenge over and over again. There is something about a flavorful, juicy chicken that can't be beat. From the family style appeal of a beautifully roasted whole chicken, to the little fingers that love any type of food you can hold (chicken leg lollipops!), chicken is a great way to feed a crowd.
We could talk all day about how affordable it is, how easy it is to prepare, or how great it tastes coming off your Traeger, but I bet you already know all of that. Instead I am going to give you a few little recipes, tips, and tricks to help you get the very most out of your bird.
First things first, take the Chicken Challenge. 3 steps to the best chicken ever.
Step 1- Season Chicken (we love Traeger's Chicken Rub, obviously)
Step 2- Start your Traeger and leave the lid open until your fire is established and then crank that baby to high.
Step 3- Put the bird on the grill until the internal temperature reaches 170 degrees Fahrenheit. (about 1 hour and 10 minutes)
Now that you have cooked up this beauty of a meal, what can be done other than devour it on the spot? I offer you my best tips for using up that tasty chicken:
- My first tip is also my second tip. (Mind blown?) Double or triple your Chicken Challenge experience and cook multiple birds at the same time. Eat one immediately, and save the rest for the most delectable leftovers of your life.
- We love to use our leftover shredded chicken on our Wood Fired Pizzas. Having deliciously smoked chicken on a crispy fire-roasted pizza is a hearty, flavorful weeknight meal.
- Try sliced chicken breasts on your sandwiches instead of that processed deli almost-meat. You'll consider cooking a chicken at the beginning of each week just to slice the breast meat for a fresh take on lunch. Want to take that sammy up a notch? Put on some extra cheese, butter your bread and toast the whole sandwich on your Traeger.
- Make that chicken last! Use your leftover chicken carcass to make a rich and delicious homemade stock. Place the whole carcass, 1 cup carrots, 1 cup celery, 1 cup onion, 2 cloves garlic, and a bundle of your favorite herbs (parlsey, rosemary, thyme, sage) into your crockpot and cover with water. Cook on low for at least 8 hours (I leave mine overnight) and then strain. Homemade stock will keep fresh in the fridge for a week or frozen for up to six months.
So what are you waiting for Traeger Nation?? Grab a few beautiful little birds and get to grilling! I promise, you won't regret it.