Roast Chicken

A friend of mine gave me some spice rub his momma made (wink). I picked up two whole chickens this week for $2.50 ea. and I'm thinking about peeling the skin back, sprinkle sprinkle and then tying it all back together and roasting in teh ovens for a while then finish on the grill. Anyone ever do the skin peel stuff'n rub?

One time, I done like this:

Use the rub with some butter. Melt the butter about halfway and mix it with whatever spices you want to use. The end product will end up being a paste. You dont need to necessarily peel the skin back, but rather make slits in the skin and load up the paste in between the skin and meat. You can use your fingers on the outside of the skin to work the paste throughout the rest of the chicken.

Then you shove a half full beer can up his posterior end and stand him on the grill.

slits huh? I think I can try that with one of 'em. No go on the beer butt. I have a rack which holds two cans and two chicks but my new grill is too small for the rack. :/

I would imagine you could do beer can chicken in the oven. You would have to put a pan on the bottom to catch drippings, then maybe sed the oven grate on top of the drip catching pan so everything will fit into the oven. Of course if the heating element is on the bottom of the oven this could be a problem.

I am very curious to learn how it turns out. Maybe I could get some of that spice mix too...lol.
I've never tried the under the skin method, I imagine if you do, and then leave it to marinate overnight, you would get some good flavours.

Why not try it on a few butterflied drumsticks first, so you get a feel for the flavour and amount you want to use? What do you think?

Unless your oven is gas. I did a whole chicken in there, baked it first, then turned on the broiler to finish it.

Canuck wrote:Why not try it on a few butterflied drumsticks first, so you get a feel for the flavour and amount you want to use? What do you think?

That's a great idea. Last week, I wanted some seasoned roast chicken but didn't have time to defrost the whole bird. So I just used a package of breasts, added the stuff I wanted and had heavenly roast chicken breasts in under 50 minutes.

Any word on the bird?

It came out awesome. Good flavor. I did the rub under the breast skin and let it sit for 2 hours in fridge then I roasted in oven. Smiles and cheers at the table Saturday.

3/4 c. olive oil
3-4 cloves garlic
1 med. sweet onion
1/4 c. secret spice mix
juice and pulp of 2 lemons
20 leaves sweet basil fresh
1/2 T. kosher salt
1/2 c. water (rinsed the blender out)

When's the next supper for this recipe? I have to be prepared to leave on short notice...lol

Sounds delicious!

Canuck wrote:When's the next supper for this recipe? I have to be prepared to leave on short notice...lol

Sounds delicious!

You have the drive here down now! lol

Bman wrote:

Canuck wrote:When's the next supper for this recipe? I have to be prepared to leave on short notice...lol

Sounds delicious!

You have the drive here down now! lol

LOL, yeah, take that one road, go to the other one, turn left, drive far and exit over there.

thanks all. now I need a good recipe for naan...

sides tonight will be jasmine rice and yogurt/minced onion

Funny twist to this adventure. after I blended the marinade I boned (deboned?) the chicken, butterflied appropriate parts and put it in a gallon ziploc bag, poured marinade in and tossed pieces around. turned it upside down to further coat chicken. forgot to close the zipper and spilled about a cup or so of the marinade. fortunately most of it went on my pants and shoes and not the counter or floor which would have been easier to clean.

When was the last time you saw that on a public access TV cooking show?

Are you adding any cilantro/coriander to that yogurt mix?

Now it sounds like we need to get you hip waders whenever you'll be marinating stuff...
An apron won't be enough coverage...

Oh, I've never seen the spillage like that on TV...

I am not sure about a recipe for naan. I can try to get one for another type of flat bread, it's pretty simple, you will just have to experiment a bit so you get the right amount of baking powder to flour ratio.
You will need a heavy flat pan to make it in and I am sure you have a rolling pin.
Something like this:
Click here

Canuck wrote:Are you adding any cilantro/coriander to that yogurt mix?

Now it sounds like we need to get you hip waders whenever you'll be marinating stuff...

My cilantro didn't really launch this year, it's just puttering along. small shoots, small leaves, nothing like the stuff in the store. My sweet basil is a veritable shrubbery at the moment.

so Yogurt, fresh cilantro, onion... maybe a little garlic?

(typingthistochastisemyselfforbeingalazyassandremindmyselftogetthedamnsolardehydratorfinished)

Yes, a clove or two of garlic.
And if you want you can add mint instead of or with the cilantro.

(typingthistochastiseyouforbeingalazyassandremindyoutogetthedamnsolardehydratorfinished)

meta4 wrote: My sweet basil is a veritable shrubbery at the moment.

A tip for your sweet basil. As the plants grow larger, they will develop flowers at the top of the shoots. Pluck the flowers before they have a chance to develop and the basil will continue to grow large, yummy leaves. I am going out twice per week and harvesting handfulls of leaves to eat fresh or put in a paper bag to dry. I usuaally check the plant daily for the flowers forming though.

Canuck wrote:Yes, a clove or two of garlic.
And if you want you can add mint instead of or with the cilantro.

Done. Given the flavor combo's I've got I think I'll go with cilantro this time.

IrishGuy wrote:

meta4 wrote: My sweet basil is a veritable shrubbery at the moment.

A tip for your sweet basil. As the plants grow larger, they will develop flowers at the top of the shoots. Pluck the flowers before they have a chance to develop and the basil will continue to grow large, yummy leaves. I am going out twice per week and harvesting handfulls of leaves to eat fresh or put in a paper bag to dry. I usuaally check the plant daily for the flowers forming though.

Cool, thanks. Do you think this will work for cilantro as well? I noticed last week small flowers were starting.

I think I'll go with this recipe for Naan tonight so's I can grill it.

http://allrecipes.com/Recipe/Naan/Detail.aspx

Yes, that would work for cilantro too.
Once it goes to flowers, the leaves will get smaller.
If you want to get seeds then maybe a plant or two to flower.

I prefer the cilantro flavour.

Canuck wrote:Now it sounds like we need to get you hip waders whenever you'll be marinating stuff...
An apron won't be enough coverage...

Oh, I've never seen the spillage like that on TV...

Doesn't one of the guys from the Red Green show wear a pair of hip waiters? Maybe it was just one episode.

As I'm sitting here thinking about dinner tonight (and drooling) I remember a kind of chutney that I had at Taj Mahal that had mint and onions finely chopped and was kind of a chutney or salsa.

Canuck... Bman... Any idea what they call that stuff?

Was it like this?
http://allrecipes.com/Recipe/Chutney-with-Mint/Detail.aspx
or this
http://www.wikihow.com/Make-Mint-Chutney

Or what about any kind of chutney that uses peaches? Anyone ever had such things?

meta4 wrote:

IrishGuy wrote:

meta4 wrote: My sweet basil is a veritable shrubbery at the moment.

A tip for your sweet basil. As the plants grow larger, they will develop flowers at the top of the shoots. Pluck the flowers before they have a chance to develop and the basil will continue to grow large, yummy leaves. I am going out twice per week and harvesting handfulls of leaves to eat fresh or put in a paper bag to dry. I usuaally check the plant daily for the flowers forming though.

Cool, thanks. Do you think this will work for cilantro as well? I noticed last week small flowers were starting.

I've tried to grow cilantro 3 different times with very little success. Then I go to the store and see a huge bunch of the stuff for about $2.00. I have given up on trying myself with cilantro.

Are you thinking about raita? There are many types of raita depending on the region.

We didn't go to Taj Mahal when I was in Fort Wayne.

I am thinking it would be along the line of the second link meta. The wikihow.