TUSCAN ROSEMARY-SMOKED WHOLE CHICKENS
Steps:
- For the brine, bring 6 cups water to a boil in a large saucepan. Add the broth, salt, honey, sugar, peppercorns, rosemary and garlic, stirring to dissolve the salt. Remove from the heat and add the ice cubes to cool quickly to room temperature. Place the chicken in the bucket, breast-side down, cover and refrigerate for 2 to 4 hours.
- Remove the chicken from the brine and rinse well with cold water. Pat dry, place on a baking rack and refrigerate for at least 1 hour and up to 4 hours. This will allow the skin to dry out which will produce a crisper skin while cooking.
- Preheat your smoker to 275 degrees F and up to 325 degrees F if your smoker can do it. Add the soaked wood chips and rosemary sprigs.
- Brush the entire chicken with canola oil and sprinkle with pepper. Put the chicken in the smoker and place a drip pan underneath. Smoke until the breast temperature reaches 160 degrees F and the thigh reaches 170 degrees F, depending on the size of the chicken, 1 1/2 to 3 hours.
BRICKED ROSEMARY CHICKEN WITH LEMON - BOBBY FLAY
"A Tuscan classic! The brick technique ensures a crisp exterior with a moist and juicy interior. The sprinkling of lemon zest and herbs keeps it tasting fresh. Butterflying the chicken is an easy procedure with the right knife or pair of kitchen shears (*see directions below), but you can always ask a butcher to do it for you. " Bobby Flay.
Provided by BecR2400
Categories Whole Chicken
Time 1h30m
Yield 2 Butterflied Chickens, 6 serving(s)
Number Of Ingredients 11
Steps:
- Whisk together the oil, lemon juice, 1 tablespoon of the zest, 6 cloves of the garlic, and 3 tablespoons of the rosemary in a large baking dish. Add the chickens and turn to coat. Cover and marinate in the refrigerator for at least 1 hour and up to 8 hours.
- Combine the parsley with the remaining 2 teaspoons lemon zest, 4 cloves of garlic, 1 tablespoon rosemary, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper in a small bowl and set aside.
- Heat your grill to medium. Wrap 4 bricks in aluminum foil and set aside.Remove the chickens from the marinade, shaking off the excess, and season both sides with the remaining 1 teaspoon salt and 1 teaspoon pepper. Place the chickens breast side down on the grill and place 2 bricks on top of each chicken. Grill the chickens for 8 to 10 minutes, turn the chickens over, and replace the bricks. Close the cover and continue cooking for 8 to 10 minutes until cooked through (160 to 170 degrees F).
- Transfer the chickens to a cutting board and let rest for 10 minutes. Cut into quarters and sprinkle with the fresh lemon mixture. Serve with grilled lemon wedges.
- *To Butterfly Chicken:.
- Place the chicken breast side down on a cutting board and cut along each side of the backbone using kitchen shears or a sharp knife. Remove the backbone and discard. Turn the chicken breast side up and pull out each side where the backbone was removed. Using the heel of your hand to press down on the breast, break the breastbone to flatten the chicken.
Nutrition Facts : Calories 1055.3, Fat 79.7, SaturatedFat 21.5, Cholesterol 325.1, Sodium 668.8, Carbohydrate 3.3, Fiber 0.7, Sugar 0.4, Protein 76.8
GRILLED JERK CHICKEN ALA BOBBY FLAY
I saw Bobby Flay make this recipe on a Food Network show with the Kitchen Diva, and I was thrilled to find it posted online. I cannot wait to give this one a try! Posting it here for easy reference
Provided by Sylvie Fortin
Categories Chicken
Time 40m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Puree all the ingredients, except the chicken, in a food processor until almost smooth.
- Pierce the chicken with a fork to make tiny holes.
- Place the chicken in a large shallow baking dish and rub the marinade into the chicken.
- Cover and refrigerate for 24 to 48 hours, depending on how intense you want the flavor to be.
- Preheat grill.
- Grill chicken on each side for 5 to 6 minutes or until cooked through.
Nutrition Facts : Calories 269.1, Fat 27.4, SaturatedFat 3.6, Sodium 149.9, Carbohydrate 6.4, Fiber 0.9, Sugar 3.3, Protein 0.7
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