cast-iron-roast-chicken-with-lentils-and-walnut-vinaigrette

[bryan]

Will this convert to our way of cooking?

 

 

http://www.foodandwine.com/recipes/cast-iron-roast-chicken-with-lentils-and-walnut-vinaigrette?xid=NL_DAILY042215CastIronChicken

[ckreef]

The lentils would be the harder part. Doing an active sauce pan cook in a kamado can be tricky to control the heat but not impossible. I've done a few. Probably best to do this part on the stove or a burner.

For the chicken there would be nothing really to convert. Heat soak the Komodo to 400* with diffuser in place then just follow the directions.

Sounds like a tasty meal

[tony b]

Similar to Tuscan chicken al mattone, where you cook the spatchcocked chicken under a heavy tile or bricks. Here's several good recipes - 

 

http://www.foodnetwork.com/recipes/emeril-lagasse/northern-italian-style-chicken-under-a-brick-recipe.html

 

http://www.foodnetwork.com/recipes/tyler-florence/crispy-chicken-under-a-brick-recipe.html

 

http://www.epicurious.com/recipes/food/views/grilled-citrus-chicken-under-a-brick-242115

 

http://dinersjournal.blogs.nytimes.com/2008/04/11/recipe-of-the-day-chicken-under-a-brick/?_r=0

 

Buon Appetito!!

[bryan]

Would you ever cook this?

[tony b]

If you're asking if I have ever done chicken al mattone, the answer is Yes. I can't say that I used any of these particular recipes though. 

[bryan]

Do you recomend?

[tony b]

I can see doing it in the oven, but on the KK, I'm not sure that it's all that necessary. It might speed up the cook a little, but don't think it makes the skin any crispier than what we normally get on the upper grate. YMMV.

[bryan]

Thanks for the input. Will put all this in my thoughts locker.