NOTHING BUT CHICKEN
- White Wine & Dijon Mustard Whole Chicken
- Smokin’ Waldorf Salad
- Vidalia’s Onions
- Garlic Rotisserie Chicken
WHITE WINE & DIJON MUSTARD WHOLE CHICKEN
2 flatten (back bone removed) 3-4 pound chicken – (400grams)
2/3 cup of dry white wine – (150ml)
1/3 cup of extra virgin olive oil – (75ml)
Juice from 1 lemon
4 pressed cloves of garlic
3 tablespoons of Dijon mustard – (45ml)
1 teaspoon of fresh ground black pepper – (5ml)
2 tablespoons of chopped rosemary – (30ml)
Olive oil for rub
Combine the marinade ingredients in a non reactive container and mix well. Place flatten chicken in the marinade, cover and refrigerate for 4 hours.
Remove from marinade and discard. Pat chicken dry and rub with olive oil to coat.
Preheat grill to 350ºF – (175ºC)
Once the grill is hot, turn off middle burner and lower the other(s) to medium. Place the chicken, breast side down over the burner that is off. Close lid and grill for 45 minutes or until the chicken juices runs clear. Turn the chicken over after 20 minutes to balance off cooking.
Remove from grill and cover with foil and let stand for 10 minutes before carving. This will let the flesh reabsorb its juices.
Serve and enjoy!
Yields: 4 servings
SMOKIN’ WALDORF SALAD 4 unpeeled apples |
Apple wood chips soaked in cold water for 30 minutes
Preheat barbecue to the temperature of 220ºF (110ºC). Drain apple wood chips and place them on the grill.
Coat the apples with liberally with the Walnut oil and place them on preheated grill. Cook for about a 1 hour or until apples are deeply browned and soften.
Remove from grill and set aside until cool enough to handle. Peel apples and cut into bit size chunks.
Combine apples, celery, raisins and walnuts in a bowl. In a small bowl combine mayo, yogurt, lime juice and sugar. Our over apple mixture, mix well and refrigerate for 30 minutes before serving.
VIDALIA’S ONIONS 3 Vidalia large onions Apple wood chips soaked in cold water for 30minutes. Preheat barbecue to the temperature of 220ºF (110ºC). Drain apple wood chips and place them on the grill. |
Slice each onion in half and peel the outer layer. Cut down to, but not through, the base of each onion half in crisscross directions to make an onion “flower”.
Rub a thin coat of oil over the onions and wrap each half in foil. Transfer onions to barbecue, close cover and smoke for 30 minutes.
Open foil from the top of onions and drizzle with oil and pour coke cola over top, this will caramelize the onion and give it an amazing taste. Close lid and smoke for another 30 minutes or until onion is tender.
GARLIC ROTISSERIE CHICKEN 1- 3 ½ pound whole chicken In a bowl combine garlic, basil, salt, olive oil and lemon juice and set aside. |
Staring at the neck on 1 side of the breast, slip your fingers between skin and meat, loosening the skin as you go work towards the tail end. Once your entire hand is under the skin, fee the skin around the thigh and leg area up to but not around, the tip of the drumstick. Repeat on the other side of the breast.
Rub garlic-basil mixture under skin directly on to meat. Cover refrigerate for 4 hours.
Using butchers twine, truss the chicken so that is holds together. It will also cook the meat evenly.
For gas grill – turn the front and the rear burners on high and leave the middle burner off and preheat to a temperature of 325ºF – (180º) placing the drip pan in the center.
Place the chicken onto the spit according to the rotisserie manufacture direction.
Cook until the skin of the chicken is generously brown and the flesh is cook through. Ever 20 minutes or so baste the chicken with juices that accumulate on the drip pan.
When cooked the chicken internal temperature will be 180ºF – (90ºC) Remove chicken from rotisserie, cover with foil and let stand for 10 minutes before carvings.
Serve and enjoy!
Yields: 5 servings
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