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...it's not rocket science!

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Rocket History

3-15-21 - The launching of the rocket took place in Louisiana in 2002. A chef wanted a better and healthier way to cook their chicken on the grill! He had been making "drunken chickens" using the typical beer can method. He found that using a beer can, the paints on the aluminum can would melt off and the can would get so hot that it became unstable after a long time over high heat. Using his knowledge of working in a kitchen, he determined that he would design a device to hold and cook the chicken out of cast iron. Cast iron was able to withstand the high heats of a grill and when molded into the right shape, it could stand on its own. In 2006, a long time customer offered to take over the business. The chef did not have the time to be a "Rocket Man". So the new owners moved the Chicken Rocket brand to Florida, which happens to know a thing a two about rocket launches! Since 2006, the new owners have been producing the Chicken Rocket at a cast iron foundry located in Aliceville, Alabama. They have been launching rockets through the help of distributors across the United States for over 15 years. Chicken Rocket has also been a supporter in the local community by giving back to youth sports and US Veteran led charity organizations.

Rocket Science

3-20-21 - The Chicken Rocket only takes about 8 hours to make. The foundry, in Aliceville, Alabama where the rockets are built, can make hundreds of rockets in a single day! Cast iron, in the molten form, is poured into a mold. This mold gives the rocket its shape. The shape of the rocket is important for keeping the chicken in place and steady when cooking. After the molds are filled, the molten cast iron cools and hardens. Once the rockets have cooled down, they are removed from the mold and all of the rough and sharp edges are ground down so they are smooth and safe to handle without gloves. Cast iron in its raw form can rust very quickly, so after they return from being built, they are coated with an oil to protect them from rust. Just like your grandmothers old cast iron skillet, you have to clean and season the cast iron to make it last! Once they are coated with oil, they are turned upside down to drip dry before being packaged for blast off to their new homes.

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Cooking with a Rocket

3-23-21 - Once the Chicken Rocket launches to its new home base, you will need to "season" your rocket. Once seasoning is completed, your rocket is ready for its first liftoff. Pre-heat your oven or grill with the rocket inside while you prepare your chicken, turkey or duck. Once your oven or grill is pre-heated, fill your rocket with "fuel". Then place your bird of choice onto the rocket. We recommend that you cook your bird at 350 for around 1.5 hours. If you are using an oven we recommend a baking sheet be placed under the rocket to catch all of the fat and grease drippings. Once you are done cooking, slice, pull or chop the chicken for your meal!

One of our favorite marinades to use while cooking with the Chicken Rocket is the "Plum Good Sauce"!

Ingredients - 1 medium onion (chopped), 1 tablespoon margarine or butter, 1 17oz can whole purple plums, 1 6oz can frozen lemonade concentrate (thawed), 1/4 cup ketchup, 2 tablespoons soy sauce, 2 teaspoons mustard, 1 teaspoon ground ginger, 1 teaspoon Worcestershire sauce

In a medium saucepan cook chopped onion in margarine or butter until tender but not brown. Drain plums, reserving syrup. Remove pits from plums; discard pits. In a food processor bowl or blender container combine plums and syrup. Cover and blend or process until smooth. Stir plum puree and remaining ingredients into the onion mixture. Bring to a boil; reduce heat. Simmer uncovered for 10 to 15 minutes or until desired consistency, stirring occasionally. Brush over bird the during last 10 minutes of grilling.

Why Cast Iron?

3-29-21 - Most people set their chicken on a beer can when cooking it either in the oven or the grill, but using the cast iron Chicken Rocket is much more efficient. The high temperatures when cooking a chicken on a grill or in the oven can cause a beer can to melt. A can has paint on it that can melt off and dispurse onto your chicken. Many companies do not use paints or plastic liners that are food grade. The cans are simply not designed for this purpose. Chemicals are released when then aluminum melts at cooking temperatures. These chemicals, like the paint and plastic, can be harmful. When cooking with a beer can, the can tends to stick to the chicken, which makes it difficult to remove. Beer can cooking can be dangerous if not handled properly. Spilling hot beer or grease can easily happen if your beer can is not sitting correctly. Cast iron, on the other hand, cooks the chicken more evenly. It is a safer method to cook the chicken because there are no chemicals, and the cast iron gives the chicken more flavor since it is seasonsed. Cast iron stays warm, unlike the aluminum that heats and cools quickly, so its able to keep the chicken warm for a considerable amount of time. The weight of the cast iron holds your chicken in place, and there is no fear that it will fall over and spill grease anywhere.

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