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14 replies

Chickens....Atkins'...ideas!

FM Former Member
Been playing with perfecting chickens in my FE100. Think I have a great product now. But...how do I keep them? Can I keep them if they're not sold today. I haven't tried but I just don't think reheated chicken is very good. Perhaps you go to sandwichs or chicken salad or what?

My operation is still a small take out but the business is finally improving and I think I am going to be okay. I certainly have been enjoying it lately even when it is slow. My thought, because I am small, is to take orders for chicken!?! I have mentioned this to some customers and they like the idea but you know how that goes. They like the idea but rarely participate. They liked me to be open on Sunday...so where are they?

Another thought...what about an Atkins' chicken or pork plate? Any suggestions of sides? My sides are beans, slaw, potato salad, chips, or Brunswick Stew, none of which are allowed for Atkins'. I thought about maybe cucumber spears, tomato wedges, and onion slices! I guess I'll have to ask for suggestions from my customers or read the Atkins' book I bought for my friend...of whom still hasn't started any diet! Me too! I am getting quite a few customers that just buy a sandwich without the bread or sauce. I reduce the price somewhat for them. Speaking of which...is there a good Atkins' bbq sauce that we would be proud to serve?

Well I guess that I posted 2 different thoughts here...sorry! Roll Eyes

Peter
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FM Former Member
just started with atkins... I'll say this:

do the chicken just with a dry rub... virtually no carbs

add a green salad, but be careful of what's in it. tomatoes and feta, for example, have a good bit of carbs. olives are better, a little cuke, gorgonzola has no carbs... there's also no-carb dressing... walden farms makes one in several styles.

abt's might be good, too. Not sure on the jalapeno, probably a couple of carbs, there. cream cheese will add 1 carb, then the bacon wrapping is free!

btw, chicken wings, buffalo style (fry without anything on em, then toss in a butter/hot sauce mix) has zero carbs!

go through the book and you can put together some dang fine atkins Q!
FM Former Member
ahhh.. welcome to the chicken-saving network.
i too, had this problem. after many experiments, i come up with this method.
after smokin, i place the birds in a full pan. drizzle honey and pineapple(optional) on each. add just enough sprite(important) to cover bottom of pan. cover pan air tight with foil(important), steam the birds for 30 min to allow them to soak in the juices. cool for 30 min then place them in cooler. dont open the pan, dont let out the steam(crucial). this will be soaked up by the birds, allowing the to be reheated to perfection. ok, when you get an order for one of them, place one in a 1 gallon microwave bowl with a lid. nuc it on high for 4-5 minutes. let it sit with lid on for a minute. now open the bowl, using tongs, place the chicken on plate. careful, as it will tend to fall apart, its that tender and juicy. since i started doing this, i have sold a ton of chickens! just try it and let me know what you think of the end result. any questions, just ask.... btw.... these birds can be held for up to 5 days and still come out perfect....we call it aloha chickitee, as we are always saying good bye to them..
FM Former Member
Why don't you sell your meats by the pound if they don't want the bun. I sell pulled pork and brisket for $10 lb and never had anyone complain. As for chickens I cut in halves and marinate in Italian Dressing (Paul Newmans) overnite put a little rub on them, smoke and let cool and wrap each one in saran wrap. When an order comes I put in microwave to get the chill off it then put on grill to add a glaze. Chickens will last quite awaile.
FM Former Member
OK Coffeebluff, got a question for you. My current Tavern menu has Rotisserie Chicken on it. After they're spit roasted, I strip down the breast and leg/thigh quarters and reheat in a 425 oven till the skin crisps.
My thought was to try your Sprite-foil holdind method to keep them nice and moist.

What do you think?
FM Former Member
Thanks Coffee...I'll certainly look into your method. I was hoping you would respond...I can usually depend on a proven method from you guys there in Savannah.

Big Daddy...I do sell meat by the pound but not everyone wants a pound for lunch. LOL! Especially if they're dieting...I gave the one guy about 4 ounces of meat and charged him $2.00. Later I thought that through and realizing that the meat cost me about 9 cents per ounce after cooking which was a cost of 36 cents plus the 6 inch folded hamburger tray and other overhead expenses. So I think I'll just use about 50 cents an ounce, maybe a bit more, as a guide for those situations!

My 4.5 inch very packed sandwich is $3.50! I think I can pack a max of less than 4 ounces if I recall correctly. He was willing to pay that...I have seen people many times buy a meal from McDonalds and not eat the bread. I used to buy hamburgers for my dogs at Mickey D's and they didn't eat the bread!!! My point is that people expect to pay for the whole nine yards even if they plan to throw away some of it.

Woodburner...Did ABT's for the 1st time today...about 3 or 4 of those puppies and 6 ounces of pork plus something else?!?! Ought to be an interesting Atkins' plate, eh?

Peter
FM Former Member
topchef, sure cant hurt to try......we have had alot of success with them. hopefully, you and capt pete, and others will too.
on the other topic, gotta put in my nickel.... we offer an atkins special which sells alot. 1 pound of pulled pork, smothered in cheddar, with drizzle of mayo all over it. the atkins boys love it....
also, i use to do a meat-lovers omlette. 4-5 eggs, bacon,sausage,steak,hamburger,swiss,cheddar.
nice big meal for the hungry atkins man....
as for the pound price, we charge 7.95 a pound for pork, so we are in line with you, pete. checking around town, we are too low.
one place charges 10.00.
FM Former Member
That coleslaw just above this post realy looks good. I, myself, happen to like the KFC slaw very much. For some it is a bit sweet but you can't please everyone! I'll have to give it go sometime.

There have been some very interesting ideas about Atkins...actually it doesn't look to difficult to swing in that direction and make some things Atkins friendly.

I think the chicken thing may be resolved from a pot above by coffee....

More Atkins if anybody has anymore suggestions.

Thanks everyone!
Peter


Thanks,
Peter
FM Former Member
Cool capt. pete...while not being a professional per say...(although i did work in manangement in food service)...try this...i guess you are serving 1/4 of smoked chicken for your servings...so leftover chicken that you will not sell(but do not used any reheated chicken for this recipe)simply debone and skin and coarsely chop...bring a large pot to low temp and add the chicken
2 whole chickens deboned...4-5 lbs
reconstitute with a mixture of 1/2 cups of red sauce and the traditional heavy vinager mustard sauce..simmer...slowly for an 1/2 hour or till the cc is up to temp...(chopped chicken)
then take a potatoe masher and mash it up...
i swear people couldn't tell the difference between that and the pulled pork
sell it as the healthful alternative...
good luck...
FM Former Member
putter, i use my smoker. i place the birds in a deep pan, with all the juices, add just enough sprite to form a thin layer in the bottom of the pan. drizzle honey all over the birds, open a can of pineapple chunks, place one chunk under each wing, pour a little pineapple juice over the birds (about 2tbs), wrap the pan air tight with heavy foil, put the pan back in my smoker (around 275) for half hour(probably coukd use any oven). take out the pan after half hour, dont open foil!
let stand at room temp for an hour, then put in cooler. when you need one, put in gallon size bowl, make sure you add some of the gel that has formed in the pan, nuc for 4 min, put bird on plate, drizzle some of the liquid out of the bowl, and mmmm,mmmmmm.....
FM Former Member
capt....another idea. chicken wraps. one good way to use chicken. easy to make, and low on carbs.. people love them... also chicken quesadilla if you have the flat top grill. 'hey top chef, did you try the chicken method??
putterspitt-- funny thing, my wife was on line and you i'm her. guess you forgot who i was when the name came up 'bassrocker'. hehehaha....

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