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Gas Grilled Roast Herbed Chicken
Recipe by: Overton Anderson
Prep time: 1:30
Serves: 4
3 1/2 pounds chicken -- fryer, whole
2 tablespoons olive oil
1 cup white wine
2 cloves garlic -- crushed
1 large lime -- juice of
1 sprig rosemary -- bruised
2 teaspoons salt
2 teaspoons pepper -- freshly ground
2 teaspoons thyme -- dried
1 teaspoon sage -- dried
1 teaspoon oregano -- dried
1 teaspoon rosemary -- crushed
1 teaspoon fennel seed
1/4 teaspoon celery seed
1) Wash and dry and remove giblets and any excess fat from chicken.
2) Marinade chicken for a couple of hours or refrigerated overnight
in a gallon ziplock with a marinade of the olive oil, the white wine,
the lime juice, the rosemary sprig (add other fresh herbs of choice
such as thyme as you choose) and the chopped garlic.
3) Remove chicken from marinade, reserving marinade, and pat chicken
dry with paper towels. Salt and pepper interior of chicken with half
of the salt and pepper. Stuff chicken with the herbs and garlic from
the marinade. Truss chicken.
4) Dip fingers in the marinade to coat them with a little oil and rub
it over the chicken so the herbs will adhere. Grind herbs and
seasonings in a mortar or spice grinder to a coarse powder. Sprinkle
herb mixture and remaining salt and pepper over chicken to coat
evenly.
5) Preheat a gas grill (charcoal is fine but rig for indirect
cooking, perhaps by making a ring of charcoal around the center of
the grill). After the grill is preheated, do whatever your grill
requires to cook with indirect heat (on a Weber, turn the middle
burner of the three off or to low and leave the front and rear
burners on medium to high.) Place a small baking pan with the
reserved marinade on the grill. Place a rack or grate over the pan
and place the chicken, breast down, on the rack. Cook, with cover
closed, about 30 to 45 minutes, regulating heat as necessary so the
skin browns nicely but does not burn, then turn chicken breast side
up. Cook breast side up an additional 30 to 50 minutes. Add water or
wine as necessary to the pan. Test with an instant meat thermometer
and remove from heat when the temperature is about 170 degrees at the
thigh or to the degree of doneness you prefer. Let chicken rest about
15 minutes or so.
6) Make sauce or gravy from the drippings and wine in the tray.
NOTES : 1) Dry herbs adhere better and stand up to heat better than
fresh. 2) On my Weber Genesis, I turn the middle of the 3 burners to
low or off and leave the front and back burners on high. Depending on
your grill and the weather you may need to adjust settings as you go
along. 3) Avoid lifting the lid to admire your work in progress any
more often than necessary.
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