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Give me your best shot.... at Chicken


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I have been landscaping my backyard this year and I just got the BBQ built last weekend. So to break it it I I immediately invited my department over for steaks and beer.

 

But this weekend I'm thinking Rotisserie Chicken. I have always had cheap, small grills so I never have done one, and I'm looking for a good Recipe, or two, or three...

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If you do a beer can chicken you will never go wrong. Here's my favorite rub for this. It's not the Magic Dust, but pretty damn close. Makes enough for one bird.

 

1 Tbs Paprika

1 Tbs Kosher Salt

1 Tbs black pepper

1 tsp chile powder

1 tsp garlic powder

1/2 tsp cayenne pepper (optional)

 

Coat the inside and the outside of a 3-4 lbs roasting chicken with this rub. Take a 16 oz beer can and pull the top off. Pour half of the beer in a glass. Take a church key and put two more holes in the top of the beer can. pour any remaining rub in the beer can. Shove the can up the bird's ass. Position on the grill using the birds legs to prop chicken up. You can fit two of these in a Weber Kettle or three of them in a Weber gas grill. Cook over indirect medium heat for 1 1/2 hours. Pull off the grill and let chicken rest for 15 minutes. Carve and serve.

 

If you don't know about grilling using direct v indirect heat, go to http://www.weber.com for a primer. This knowledge alone will increase your grill mastery quickly.

 

BTW, rotisserie is ok, but you can't beat the beer can for the grill.

Edited by Kid Cid
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You can also do a whole chicken by making a butter "rub" and gently pushing your kicked up butter under the skin, allowing it to melt and infuse the chicken with it smokes. Doing that with the butter also sort of self-bastes it during the cook. I've done this in a roasting pan with the chicken over various vegetables so that the butter cooks up with the vegetables.

 

I'm at work so I don't have any of my butter recipes handy but you can use your imagination--garlic, thyme, rosemary, paprika, salt, pepper mixed into the butter can all work well.

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This makes about the best chicken you'll ever eat:

 

First, brine the bird(s) for 8 hours:

 

bring a few cloves of garlic, 1 Tablespoon cumin and black pepper and a few bay leaves to boil in 2 cups of water.

Pour that mixture over 1/2 lb each salt and brown sugar to dissolve and then mix in a gallon or so of ice water.

Submerge birds and place plates over them to keep them so.

 

This is a good thing to do the night before because it gives you enough time to remove the birds from the brine to air dry in the fridge.

 

About an hour prior to cooking, make the following paste:

 

(keep in mind, I've never actually measured any of this so it's an approximation but any reasonable variation on this will be great)

juice of 2 lemons

2 Tablespoons paprika

1/4 cup olive oil

5 cloves garlic

1 cup each chopped parsley and cilantro

Puree everything in a food processor. Mix should not be soupy but not completely dry either. Add more herbs if it's runny, more juice and oil if it's dry. Do not put salt in this 'cause your birds got plenty.

 

Now, smear this all over the birds. Carefully separate the skin from the breast and the cavity between the breast and thigh and shove some of the paste in there. It's nice to let the birds sit in this marinade for a while but not crucial.

 

Cook on the spit. You will cry this tastes so good.

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You can also do a whole chicken by making a butter "rub" and gently pushing your kicked up butter under the skin, allowing it to melt and infuse the chicken with it smokes. Doing that with the butter also sort of self-bastes it during the cook. I've done this in a roasting pan with the chicken over various vegetables so that the butter cooks up with the vegetables.

 

I'm at work so I don't have any of my butter recipes handy but you can use your imagination--garlic, thyme, rosemary, paprika, salt, pepper mixed into the butter can all work well.

 

 

 

this is usually what i do when roasting a chicken...... fwiw, it's not necesary to make a compound butter to do this.... you can just mix your herbs, apply it inside and out of the skin, and just insert small diced butter into the pockets.

 

 

rinse bird: interior and exterior. dry it. oil ouside. create pockets between skin and muscle. mix herbs. apply inside and out of skin. do a small dice of 1 or 2 sticks of butter.. place between skin and muscle. just s&p inside cavity.

 

one i am pretty fond of is :

 

 

finely chopped thyme, lavender, salt and pepper..... rinse bird: interior and exterior. dry it. oil ouside. create pockets between skin and muscle. mix herbs. apply inside and out of skin. do a small dice of 1 or 2 sticks of butter.. place between skin and muscle. just s&p inside cavity. use it's own juices to baste (about every 15 min).. about half way through cooking, i add honey to the basting liquid and continue basting with the honey/lavender mix...... gives it a nice glaze/sauce.... about 10-15 min before serving a make a sauce out of the liquid..... i'll deglaze with a little red wine.... add some roux.... finish with a little butter.

 

 

edit: i'm a little tired so this was a little disjointed... if there are any questions, fire away.

Edited by Bier Meister
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This makes about the best chicken you'll ever eat:

 

First, brine the bird(s) for 8 hours:

 

bring a few cloves of garlic, 1 Tablespoon cumin and black pepper and a few bay leaves to boil in 2 cups of water.

Pour that mixture over 1/2 lb each salt and brown sugar to dissolve and then mix in a gallon or so of ice water.

Submerge birds and place plates over them to keep them so.

 

This is a good thing to do the night before because it gives you enough time to remove the birds from the brine to air dry in the fridge.

 

About an hour prior to cooking, make the following paste:

 

(keep in mind, I've never actually measured any of this so it's an approximation but any reasonable variation on this will be great)

juice of 2 lemons

2 Tablespoons paprika

1/4 cup olive oil

5 cloves garlic

1 cup each chopped parsley and cilantro

Puree everything in a food processor. Mix should not be soupy but not completely dry either. Add more herbs if it's runny, more juice and oil if it's dry. Do not put salt in this 'cause your birds got plenty.

 

Now, smear this all over the birds. Carefully separate the skin from the breast and the cavity between the breast and thigh and shove some of the paste in there. It's nice to let the birds sit in this marinade for a while but not crucial.

 

Cook on the spit. You will cry this tastes so good.

 

How many birds does that cover?

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How many birds does that cover?

You should be able to fit 2 birds in there. Actually, the brine is strong enough that you could likely do 2 birds, then put in 2 more after the first are done. You certainly don't want to leave them in longer than 8 hours and even less if you're sensitive to salt.

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