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Category: Poultry I
Prep Time: Cook Time: Total Time:
Brine:
2 lemons, thinly sliced
1-1/2 cups honey
3/4 cup kosher salt
1/2 cup thinly sliced shallots
2 tbsp lemon-pepper seasoning
1 tbsp roughly chopped
Fresh rosemary
1 tsp crushed red chile flakes
2 whole chickens, 3 to 4 lbs each
Paste:
1/4 cup extra virgin olive oil
2 tbsp lemon-pepper seasoning
1 tbsp finely chopped shallots
1 tbsp finely chopped
Fresh rosemary
Zest and juice of 1 lemon
1/4 tsp ground cayenne pepper
To make brine: In a large pot, mix the brine ingredients with 4 cups of water. Bring the brine to a boil and cook for 5 minutes. Remove from the heat, add 8 cups of ice cubes, and allow to cool.
Place one of the chickens, breast side down, on a cutting board. Using poultry shears, cut along each side of the backbone and remove it. Open the chicken like a book, and then cut the chicken in half lengthwise. Repeat the process with the other chicken. Submerge the chicken halves in the brine and refrigerate for 4 to 6 hours.
To make the paste: In a small bowl, mix the paste ingredients. Remove the chicken halves from the brine and pat dry with paper towels. Rub the paste evenly over the chicken halves.
Grill the chicken, skin side down, over direct medium heat until the skin is golden brown, 5 to 10 minutes. Move the chicken over indirect medium heat, skin side up, and grill until the juices run clear and the internal temperature reaches 170 degrees in the breast and 180 degrees in the thickest part of the thigh, 40 to 45 minutes. Remove from the grill and let rest for 5 minutes before carving and serving. Serves 4 to 6.
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HONEY-SHALLOT ROASTED CHICKEN
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Category: Poultry I
Prep Time: Cook Time: Total Time:
Brine:
2 lemons, thinly sliced
1-1/2 cups honey
3/4 cup kosher salt
1/2 cup thinly sliced shallots
2 tbsp lemon-pepper seasoning
1 tbsp roughly chopped
Fresh rosemary
1 tsp crushed red chile flakes
2 whole chickens, 3 to 4 lbs each
Paste:
1/4 cup extra virgin olive oil
2 tbsp lemon-pepper seasoning
1 tbsp finely chopped shallots
1 tbsp finely chopped
Fresh rosemary
Zest and juice of 1 lemon
1/4 tsp ground cayenne pepper
To make brine: In a large pot, mix the brine ingredients with 4 cups of water. Bring the brine to a boil and cook for 5 minutes. Remove from the heat, add 8 cups of ice cubes, and allow to cool.
Place one of the chickens, breast side down, on a cutting board. Using poultry shears, cut along each side of the backbone and remove it. Open the chicken like a book, and then cut the chicken in half lengthwise. Repeat the process with the other chicken. Submerge the chicken halves in the brine and refrigerate for 4 to 6 hours.
To make the paste: In a small bowl, mix the paste ingredients. Remove the chicken halves from the brine and pat dry with paper towels. Rub the paste evenly over the chicken halves.
Grill the chicken, skin side down, over direct medium heat until the skin is golden brown, 5 to 10 minutes. Move the chicken over indirect medium heat, skin side up, and grill until the juices run clear and the internal temperature reaches 170 degrees in the breast and 180 degrees in the thickest part of the thigh, 40 to 45 minutes. Remove from the grill and let rest for 5 minutes before carving and serving. Serves 4 to 6.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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