kjs Posted September 1, 2015 Report Posted September 1, 2015 Yesterday I was caught up with my clients and projects, so I spent some time cooking and made wife's favorite dinner, crispy skin roasted chicken. Here are the raw ingredients. First thing to do is prep the chicken by cutting in half and removing the backbone and the part that went over the fence last. It's important that the chicken is air dried for at least an hour. Place chicken halves in a pan, baste with melted butter, rub with minced garlic and salt, add some fresh thyme, whole cloves of garlic, white wine and place strips of bacon over the breast and thigh portions. Next prepare your garnish. In this case baked tomatoes Provencal and roasted cucumbers, ala: Julie Child's "The Art of French Cooking". As well as buttered parsley potato wedges. Preheat your KK to 375°- 400°, arrange your food on the grill, close and cook for about 1.5 hrs. [add the cucumbers and potatoes the last hour (add tomatoes for the last 20 minutes)] The finished dish.
DennisLinkletter Posted September 1, 2015 Report Posted September 1, 2015 Great cook and photos.. thank you.. May I recommend trying this on the upper grill.. Getting it up near the ceiling should be better for browning.
bosco Posted September 1, 2015 Report Posted September 1, 2015 That looks great!!!! Wonderful cook!!!
5698k Posted September 1, 2015 Report Posted September 1, 2015 The real estate on that 32 is incredible!! Oh! The cook looks great too!!😇😇 Robert
bryan Posted September 1, 2015 Report Posted September 1, 2015 Cook and pictures are both outstanding. I bet you made Dennis a very happy camper.
kjs Posted September 1, 2015 Author Report Posted September 1, 2015 Great cook and photos.. thank you.. May I recommend trying this on the upper grill.. Getting it up near the ceiling should be better for browning. Good suggestion, thanks.
MacKenzie Posted September 1, 2015 Report Posted September 1, 2015 kjs, what a great cook and that chicken looks so moist and delicious
Poochie Posted September 1, 2015 Report Posted September 1, 2015 That's the kind of yardbird meal I could dig in to. Very moist and yummy looking!
tony b Posted September 2, 2015 Report Posted September 2, 2015 Nice cook! I'll second Dennis' suggestion to move the chicken to the upper grate to get crispier skin. Gotta look up that roasted cucumber dish, sounds interesting!
CeramicChef Posted September 2, 2015 Report Posted September 2, 2015 kjs - killer cook! Kudos to you!
PRippley Posted September 2, 2015 Report Posted September 2, 2015 Yummy yum, does the bacon help with the crisp or the moist?
kjs Posted September 2, 2015 Author Report Posted September 2, 2015 Yummy yum, does the bacon help with the crisp or the moist? The bacon helps with the moist and adds flavor. You only leave it on the chicken for the first hour or so of the cook, then pull it and the thyme off into the pan. The skin will continue to cook and get crispy, but the meat will not dry out before the skin gets a nice crisp.
tony b Posted September 2, 2015 Report Posted September 2, 2015 So, you take the bacon off the chicken to finish! That's helpful to know. Otherwise, I would have gone in the opposite direction and used some Transglutaminase (meat glue) and stuck the bacon onto the chicken. If you've never used TG before, it's amazing stuff. No more toothpicks to hold things together!
kjs Posted September 2, 2015 Author Report Posted September 2, 2015 Yep, the bacon comes off to finish. I can see I will need to do a detailed step-by-step. My apologies for the Readers Digest condensed version. This is my take on classic french roasted chicken.
tony b Posted September 3, 2015 Report Posted September 3, 2015 Thanks kjs. The removal of the bacon is a very unconventional technique on this Forum and most of us would not have guessed that it should be removed.
