Holiday Feast: Roasted Chicken
Since some of the folks that we expected today only ate chicken, I made some roasted chicken. Since the standing rib roast (mostly the roasting pan and rack!) took up so much room in the oven, I ended up cooking the chicken on the grill.
My basic recipe is quite simple: Wash and dry the chicken (in this case, I used a combination of thighs, legs and wings). Lightly coat in oil (I use olive oil). Sprinkle with salt and pepper and any other spices you care (I used crushed rosemary and sage).
Place on grill on low heat, turn every fifteen minutes or so. After about 45 minutes, check to see if done by cutting into thicker pieces. Meat should be white all the way through, the area around the bone should not be red, any juices should be clear.
Easy as cake. I don't know why some people consider chicken such a mystery.
Posted by Fred Kiesche at December 25, 2007 06:35 PMEven easier if you have a motorized rotisserie on your grill. Same, except impale in medieval fashion (and according to manufacturer's instructions) and roast for the same time on same heat.
One thing that tends to make things nicer is to fold the wings and legs under for presentation (Usually that is plenty without a whole trussing regimen.) Floppy bird parts are disturbing to some people.
Posted by: Phelps at December 27, 2007 04:47 PMWell, this was pieces parts, as we say, not a whole chicken. My grill is somewhat simple. No motors allowed. No fancy bits that can break. Easy to set up, easy to break down, easy to store.
Posted by: Fred Kiesche at December 27, 2007 08:29 PMWe do like impaling vegetables, scallops, shrimp and the like on the grill. That's good eats!
Posted by: Fred Kiesche at December 27, 2007 08:33 PM