Path: swen.emba.uvm.edu!banzai!news-out.internetmci.com!newsfeed.internetmci.com!Quza.UK.peer!uknet!usenet1.news.uk.psi.net!uknet!dispatch.news.demon.net!demon!feed1.news.erols.com!cpk-news-hub1.bbnplanet.com!news.bbnplanet.com!ais.net!uunet!in1.uu.net!198.59.162.1!news.rt66.com!news.rt66.com!not-for-mail From: dferrell@brain.UCCS.edu (Diane M. Ferrell) Newsgroups: rec.food.recipes Subject: Roasted on the Grill Chicken Followup-To: rec.food.cooking Date: 10 Apr 1997 06:32:09 -0600 Organization: University of Colorado at Boulder Sender: phill@news.rt66.com Approved: phill@rt66.com Distribution: world Message-ID: <5igibq$11e@lace.colorado.edu> Reply-To: dferrell@brain.UCCS.edu (Diane M. Ferrell) NNTP-Posting-Host: mack.rt66.com Lines: 68 Roasted on the Grill Chicken 3-4 lb roasting hen 2 slices pancetta (can substitute bacon) 2 small lemons 2 potatoes 1 very large onion 1/4 cup butter 2-3 tbsp minced fresh Italian (flat leaf) parsley 1 tsp crushed dried basil salt, pepper, and garlic salt to taste about 1 cup water Wash and clean the chicken, removing the gizzard, heart, liver, and neck from the cavity. Remove any pin feathers on the skin and any bits of tissue left in the cavity. Rub in the inside of the cavity with the butter trying to leave little pieces of butter. Peel the potatoes and cut into fourths if they are small or into smaller pieces of the potatoes are large--about 2" across. Set in a pan of cold water. Peel the onion and slice in half width-wise then cut into pieces about the size of the potatoes. Set aside. Salt and pepper the inside of the cavity and also the neck cavity. Remove the stem and blossom ends of one of the lemons and slice into 1/4" rounds. Set aside. Juice the other lemon and place the lemon juice in a shallow bowl. Drain the potatoes. Add the parsley to the lemon and toss the potatoes and the onions in the lemon juice and parsley. Stuff the cavities with the potatoes and lemons. With this kind of stuffing you don't really need to secure the cavities closed. Place the chicken in a metal baking dish being sure to fold the neck flap under to keep the potatoes and onions in. Turn and tuck the ends of the wings under the chicken. Rub any remaining butter over the chicken placing little pieces in the wings and under the skin if you can. (You can separate the skin from the meat at the opening of the cavity and slip a few pieces of butter under the skin without cutting the skin.) Pour any remaining lemon juice and parsley all over the chicken. Cut the pancetta slices in half. Salt, pepper, and garlic salt the chicken all over, to taste. Pull up the leg ends together, or cross them, and securely tie them together. Arrange the lemon slices and the pancetta slices over the chicken. Add one cup of water to the pan and then cover the chicken with heavy duty aluminum foil sealing well. The gas grill should be on medium to low flame, bringing the temperature to about 300 degrees. I usually have one side of the jets at medium flame and the other side (the one where I will place the baking pan) at a very low flame. Figure about 25 minutes per pound for full roasting. Every so often baste the chicken with the drippings--be sure to baste into the cavity also. About 3/4 of the way of the cooking time, remove the foil so that the skin will brown--baste frequently and rotate the pan every so often so that the chicken will brown evenly. (Add a little water or chicken stock if there are not enough drippings to baste often.) When done, remove from the grill, cover lightly and let sit for about 15 minutes before carving and serving. I've always had moist chicken with a slight smoky taste when roasting it this way. And the lemony potatoes and onions are delicious. -- Diane M. Ferrell University of Colorado, the Springs dferrell@mail.uccs.edu ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.