|
Joined: Nov 2003
Posts: 67,741
Campfire Kahuna
|
Campfire Kahuna
Joined: Nov 2003
Posts: 67,741 |
I got to thinking. The chicken on the grill reminded me of one of my old recipes from back in the 90's. I broiled that bird, but you could use the recipe and prep method on the grill as well. Road Kill Chicken
I call this Road Kill Chicken, because its flattened out like if it were �road kill�
One 3 to 4 pound whole chicken Three tablespoons of whole black pepper One tablespoon kosher salt One Habanera Pepper, seeds removed As many garlic cloves as you like Olive oil Dried thyme
Method: Place the chicken breast side down on the cutting board. Using kitchen shears, remove the backbone. Turn the bird over, and cut/pry out the keel bone. Using your fingers, separate the skin from the meat, but leave the skin on the bird.
In a mortar, crush the peppercorns. Add the salt, and thyme. Dice the pepper, and add to the mortar. Add in the garlic cloves. Using a grinding motion with the pestle, grind everything to a paste. Add in the Olive oil.
Spread this mixture under the skin of the bird. Drizzle olive oil on the skin, and salt it. Turn the bird over, and spread oil on that side, and salt it.
Place the chicken under a broiler, and cook about 10 min, until the skin starts to darken, and turn crisp. Remove the chicken, turn it over, and place it back under the broiler for another 10 to 12 min.
Remove, cool a few moments, separate pieces, and serve.
If desired, use the drippings to make gravy for the chicken: Pour off the chicken fat, but reserve three tablespoons Deglaze the pan with � cup white wine, scraping the crusty bits with a spoon Put the Chicken drippings into a saucepan over med high heat. Add in three tablespoons of all purpose flour. Cook for about three min, stirring. Add in the liquid from the pan, and another 1 � cups warm milk. Whisk until it thickens, Season with salt, and black pepper.
Sam......
|
|
|
|
Joined: Feb 2002
Posts: 18,667 Likes: 1
Campfire Ranger
|
Campfire Ranger
Joined: Feb 2002
Posts: 18,667 Likes: 1 |
|
|
|
|
Joined: Jun 2004
Posts: 44,860 Likes: 4
Campfire 'Bwana
|
Campfire 'Bwana
Joined: Jun 2004
Posts: 44,860 Likes: 4 |
I hope I'm not missing something obvious, but what would be the advantage over cooking chicken halves bone side down? Chicken halves are readily available all over town here.
|
|
|
|
Joined: Mar 2006
Posts: 17,289
Campfire Ranger
|
Campfire Ranger
Joined: Mar 2006
Posts: 17,289 |
The Spatchcock method allows the chicken to lay flat cook evenly on both sides but you can accomplish the same thing with chicken halves if you separate the joints.
I use a boning knife to poke a hole and separate the thigh/leg joint, thigh/body joint, and the wing/body joint. It will lay flat and the holes allow marinade and/or seasonings to soak in. They cook evenly and avoid the red undercooked spots at the joints or overcooking the breast.
Halves are easy to flip over too. When I cook chicken halves on the grill with direct heat I have to flip them back and forth many times to avoid burning. Cooking halves are much easier than flipping a bunch of chicken parts and pieces.
|
|
|
|
Joined: Feb 2002
Posts: 18,667 Likes: 1
Campfire Ranger
|
Campfire Ranger
Joined: Feb 2002
Posts: 18,667 Likes: 1 |
That's kinda the idea...broiling, seasoning something intact is easier than when broken down. I have to believe the flavor will vary, too. Also, the spatchcock deal is a little more interesting as far as presentation.
|
|
|
|
Joined: Mar 2006
Posts: 17,289
Campfire Ranger
|
Campfire Ranger
Joined: Mar 2006
Posts: 17,289 |
+1 on the presentation.
The flavor doesn't vary so much but keeping it mostly intact and covered with skin makes it juicier. Having no skin definitely affects the flavor.
|
|
|
|
Joined: Feb 2002
Posts: 18,667 Likes: 1
Campfire Ranger
|
Campfire Ranger
Joined: Feb 2002
Posts: 18,667 Likes: 1 |
I use a boning knife to poke a hole and separate the thigh/leg joint, thigh/body joint, and the wing/body joint. Wish I knew how to do that.
|
|
|
|
Joined: Jan 2009
Posts: 2,923
Campfire Regular
|
OP
Campfire Regular
Joined: Jan 2009
Posts: 2,923 |
This sounds good. I season my bird the same pulling the skin away from the meat and rubbing with the seasoning.
Does the olive oil make the skin more crisp?
A gun in the hand is worth more than the entire police force on the phone.
|
|
|
|
Joined: Jan 2009
Posts: 2,923
Campfire Regular
|
OP
Campfire Regular
Joined: Jan 2009
Posts: 2,923 |
Looks great. I was planning to do the same on my grill, and try out a new set of poultry shears.
I am surprised it took two hours to cook, though. I'm gonna do direct medium coals, thirty minutes per side should do it. If not, I'll adjust accordingly. sse, Each time I basted the chicken the temps would drop back a few degrees so that increased cooking time.
A gun in the hand is worth more than the entire police force on the phone.
|
|
|
|
Joined: Feb 2002
Posts: 18,667 Likes: 1
Campfire Ranger
|
Campfire Ranger
Joined: Feb 2002
Posts: 18,667 Likes: 1 |
I got to thinking. The chicken on the grill reminded me of one of my old recipes from back in the 90's. I broiled that bird, but you could use the recipe and prep method on the grill as well. Road Kill Chicken
I call this Road Kill Chicken, because its flattened out like if it were �road kill�
One 3 to 4 pound whole chicken Three tablespoons of whole black pepper One tablespoon kosher salt One Habanera Pepper, seeds removed As many garlic cloves as you like Olive oil Dried thyme
Method: Place the chicken breast side down on the cutting board. Using kitchen shears, remove the backbone. Turn the bird over, and cut/pry out the keel bone. Using your fingers, separate the skin from the meat, but leave the skin on the bird.
In a mortar, crush the peppercorns. Add the salt, and thyme. Dice the pepper, and add to the mortar. Add in the garlic cloves. Using a grinding motion with the pestle, grind everything to a paste. Add in the Olive oil.
Spread this mixture under the skin of the bird. Drizzle olive oil on the skin, and salt it. Turn the bird over, and spread oil on that side, and salt it.
Place the chicken under a broiler, and cook about 10 min, until the skin starts to darken, and turn crisp. Remove the chicken, turn it over, and place it back under the broiler for another 10 to 12 min.
Remove, cool a few moments, separate pieces, and serve.
If desired, use the drippings to make gravy for the chicken: Pour off the chicken fat, but reserve three tablespoons Deglaze the pan with � cup white wine, scraping the crusty bits with a spoon Put the Chicken drippings into a saucepan over med high heat. Add in three tablespoons of all purpose flour. Cook for about three min, stirring. Add in the liquid from the pan, and another 1 � cups warm milk. Whisk until it thickens, Season with salt, and black pepper.
Gonna make this soon, but I'll substitute in fresh rosemary and jalapeno peppers...that's what's growing in the garden.
|
|
|
|
Joined: Apr 2009
Posts: 33,971
Campfire 'Bwana
|
Campfire 'Bwana
Joined: Apr 2009
Posts: 33,971 |
This sounds good. I season my bird the same pulling the skin away from the meat and rubbing with the seasoning.
Does the olive oil make the skin more crisp? If you're looking for the perfect crispy skin on chix then open air dry the bird in the fridge overnight. Works great!!
Proud to be a true Sandlapper!!
Go Nats!!!!
|
|
|
|
Joined: Jan 2009
Posts: 2,923
Campfire Regular
|
OP
Campfire Regular
Joined: Jan 2009
Posts: 2,923 |
I will give it a try next time.
A gun in the hand is worth more than the entire police force on the phone.
|
|
|
|
Joined: Feb 2002
Posts: 18,667 Likes: 1
Campfire Ranger
|
Campfire Ranger
Joined: Feb 2002
Posts: 18,667 Likes: 1 |
Did this yesterday. Didn't use Sam's recipe...rather a puree of herbs, garlic, lemon zest and EVOO...very tasty. Will still try sam's recipe, then I plan to concoct a chicken diablo version using chile peppers from the garden.
Last edited by sse; 08/12/13.
|
|
|
|
Joined: Sep 2012
Posts: 8,736
Campfire Outfitter
|
Campfire Outfitter
Joined: Sep 2012
Posts: 8,736 |
Nice.
Sean
|
|
|
|
Joined: Jan 2009
Posts: 2,923
Campfire Regular
|
OP
Campfire Regular
Joined: Jan 2009
Posts: 2,923 |
That chicken looks good and so does the fresh tomatoes.
A gun in the hand is worth more than the entire police force on the phone.
|
|
|
|
Joined: Jan 2009
Posts: 2,923
Campfire Regular
|
OP
Campfire Regular
Joined: Jan 2009
Posts: 2,923 |
I also did another bird tonight. I did this one on the new pellet grill indirect heat. I think if I use the indirect heat again I need to raise my temps up to around 375 degree. [ Uploaded with ImageShack.us
A gun in the hand is worth more than the entire police force on the phone.
|
|
|
|
Joined: Feb 2002
Posts: 18,667 Likes: 1
Campfire Ranger
|
Campfire Ranger
Joined: Feb 2002
Posts: 18,667 Likes: 1 |
Delectable...this spatchcock chicken thing is great fun.
Yeah those tomatoes are out of the garden. I have that second pic as desktop background...don't know how long I can take it, though...
|
|
|
|
572 members (10gaugemag, 06hunter59, 10gaugeman, 10Glocks, 1234, 64 invisible),
2,319
guests, and
1,309
robots. |
Key:
Admin,
Global Mod,
Mod
|
|
Forums81
Topics1,192,394
Posts18,488,802
Members73,970
|
Most Online11,491 Jul 7th, 2023
|
|
|
|