Saturday, May 25, 2013

Crispy Roast Chicken

recipe adapted from sunset magazine
1 chicken (4-1/2 lb) - lumps of fat and tail removed, rinsed and patted very dry

1-1/2 to 2 tbsp fine sea salt
1-1/2 tsp freshly ground black pepper

2 tbsp coarsely ground mediterranean coriander seeds 
zest of 1 lemon
3 tbsp olive oil

  1. Slide 2 fingers between breast skin and meat on chicken to make pockets.  Turn chicken over and loosen thigh skin the same way.
  2. Mix salt and pepper and evenly rub over meat in each pocket and the rest over outside of bird.
  3. Put chicken on a rack in a rimmed pan and chill 2 days.
  4. Pat chicken dry inside and out. 
  5. Combine seasoning and smear some mixture in pockets and the rest all over outside of chicken.
  6. Preheat weber grill on high.
  7. Place a large trivet on the grille.  Place the chicken, breast side up, on the trivet.
  8. Cover and bake for 40 minutes or when a thermometer is horizontally inserted into the thickest part (chicken breast) reads 160 degrees F.
  9. Transfer chicken to a large aluminium foil container and let stand in a warm place for about 10 minutes.
  10. Cut up chicken and place on a serving plate.  Serve warm.

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