Tuesday, August 6 2013, 11:37 AM MDT
Chicken on the Grill
It's time to grill, so how about mixing it up with chicken instead of beef? Chef Rebekah has a great Memorial Day recipe.
Vertical Grill Roasted Chicken
1 Whole fryer chicken
1 can soda or beer
*if using soda can then you will need 1 cup chicken or vegetable stock
Fresh Bay leaf
2 carrots, cut in 1" peices
3 potatoes, quartered
1 onion, quartered
Heat grill to high; 500 degrees or more. Pat chicken dry with paper towels. Generously salt and pepper the entire bird. If using beer open can and pour off (or drink) about ¼ c of liquid and put fresh herbs in mouth of can. The beer will fizz a bit so make sure you have it on a sheet pan or towel. If using stock fill empty soda can with stock and stuff with fresh herbs. Place the chicken over the can and stand the chicken upright with the legs tucked under. Place on small sheet pan (not non-stick) place vegetables on sheet pan. Place on grill and close lid. You may need to rotate your chicken if your grill has hot spots. Cook chicken until thermometer inserted in to the thigh reads 165 degrees, 1-1 ½ hours depending on your grill. Allow chicken to rest, tented under foil about 15 minutes. Remove can, carve and serve!
Find out more at www.rebekahskitchen.com