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Finishing Grilled Chicken with Powdered Sugar

post #1 of 4
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Not long ago I was talking to a friend about growing up in Vermont and I remembered something that I had seen there numerous times, but had forgotten until just then.  Growing up in Vermont, the local churches often had a Grilled Chicken Dinner as fundraiser.  Often sold as either halves or quarters, the chicken was bone in and skin on.  The chicken was seasoned with just salt and pepper as it went on the grill, but just before before it came off of the grill they would sprinkle the skin side with powdered sugar, flip the chicken and cook for just another minute or two.  It would help brown and crisp up the skin slightly and gave it just the faintest hint of sweetness.  In all my travels since then, I have never seen that done again.  Has anyone else ever seen or heard of this or was this just local to the area I grew up in Vermont?  I've looked through a number of my "barbecue" cookbooks and have done an online search for this technique, but haven't been able to find out anything about it. 

http://www.onceachef.com/ is my personal blog where I share many recipes, my passion for cooking, and all things food.
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http://www.onceachef.com/ is my personal blog where I share many recipes, my passion for cooking, and all things food.
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post #2 of 4

I've never heard of that before.  Does sound interesting, though, maybe I'll have to try it.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #3 of 4

Havent seen that exactly, but I have seen people with spray bottles filled with sugar water that do the same thing.   Definitely helps to get the maillard reaction going I guess.

post #4 of 4

Interesting. Worth the try.

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