Fire It Up - Andrew Schloss [91]
Although chickens come in several sizes, if you don’t have a rotisserie, choose a young bird (no more than 4 pounds). This will ensure that the flesh will cook through evenly in the time it takes the skin to brown and crisp. It is best to rub any seasoning under the skin of the bird, right on the meat, where it does the most good. The layer of skin protects it from scorching.
INGREDIENTS:
2 tablespoons Poultry Rub
3 tablespoons salted butter
2 tablespoons minced garlic
2 tablespoons minced fresh flat-leaf parsley
1 chicken (about 4 pounds), washed and patted dry
1 tablespoon olive oil
KNOW-HOW: TYING UP A BIRD FOR GRILL-ROASTING
Cut off a 24-inch length of twine.
Put the bird on a clean work surface so that the ends of the legs are facing you. Tuck the wing tips behind the shoulders, locking them in place.
Slide the middle of the string under the chicken at the wing end and bring the ends of the string up through the wing (arm) pits. Slide the string to make sure the lengths on either side of the bird are relatively even.
Bring the string towards the legs, letting each length drape into the crevice where the thigh meets the body. Cross the two lengths in front of the pointed end of the breast and wrap around the ends of the drumsticks.
Draw the two ends of the string together, which will cause the ends of drumsticks to come together and cross. Bring the ends of the string toward the wings around the outside of the bird and pull the string taut, which will cause the legs of the bird to move toward the wings, giving the bird a compact, plump shape. Tie in place and cut off excess string.
If the bird is stuffed, you will want to take one more step. Don’t cut off the excess string (if you already have, just get another piece of string and proceed). Wrap the string around the tail (the floppy piece right in front of you, directly below the ends of the drumsticks) and pull upward, so that it mostly covers the interior cavity of the bird, helping to hold the stuffing inside.
DIRECTIONS:
Light a grill for indirect medium heat, about 325°F.
Mash together 1 tablespoon of the rub, the butter, garlic, and parsley until well blended.
Rub half the herb butter under the skin of the chicken all over the meat (see the Know-How, below); set aside the rest. Sprinkle the cavity with the remaining tablespoon of the rub. Adjust the skin so that it covers all of the meat and rub the skin liberally with the oil. Tie the chicken so that it holds its shape.
Brush the grill grate and coat with oil. Put the chicken on the grill away from the heat, cover the grill, and cook until an instant-read thermometer inserted into the thickest part of the inside of the thigh registers 165°F, about 1 hour and 20 minutes. Brush twice with the remaining garlic-herb butter during the last 20 minutes of cooking. If you are using charcoal, you will probably have to replenish the coals after the first hour.
Remove chicken to a large serving platter. Let rest for 8 to 10 minutes, carve, and serve.
WHOLE CHICKEN
Rotisserie Chicken for Everyone
MAKES 6 SERVINGS
Similar to the preceding recipe, the following method can be used for any large chicken, even a small turkey.
INGREDIENTS:
¼ cup Smokin’ Rub
1 roaster chicken (about 5 pounds), washed and patted dry
2 tablespoons canola oil
DIRECTIONS:
Remove the grate from the grill. Light a grill for indirect medium-high heat, about 375°F. Set up the rotisserie motor on the grill.
Rub 2 tablespoons of the rub under the skin of the chicken all over the meat (see the Know-How, right). Sprinkle the cavity with the remaining 2 tablespoons rub. Adjust the skin so that it covers all of