Art's World Famous Roast Chicken
INGREDIENTS:
One, two or three medium chickens (somewhere between a fryer and a hen)
1/3 cup olive oil per chicken
6 sprigs of fresh rosemary per chicken
4 cloves of garlic per chicken
Seasoning: I like Paul Prudhomme’s Poultry Magic, Lawry Salt and/or Dash (salt free), but feel free to experiment
INSTRUCTIONS:
Chop up half the rosemary and all of the garlic required, add to the appropriate amount of olive oil in a microwave proof bowl and microwave for a minute.Carefully loosen the skin from the breast meat so that you can stuff some of the garlic/rosemary/olive oil under the skin, then rub the remaining mixture all over the chicken, inside and out. Sprinkle the chicken liberally with seasoning(s) of your choice.
Put the remaining sprigs of rosemary inside the chicken cavity.
Prepare the Webber Kettle with a pile of 30 to 40 charcoal briquets in the center of the grill. Start the fire with a chimney or crumpled newspaper under the charcoal with a couple of tablespoons of olive oil poured over the center of the newspaper. Light it off.
Lay the chickens around the outside of the top grill. Stick small pieces of aluminum foil under the chicken where it overlaps the fire. Put the lid on with the top vents about ¾ open. The bottom vents should be wine open.
It should take about 2 to 2 ½ hours.
Forgive my fondness for Webber Kettle barbeques, but they work so well when one needs to prepare food for a lot of people. Think picnics. You can fit three whole chickens on a Webber and scale up from there. No Webber? Just preheat your oven to 450o, put the chickens on roasting racks, turn the heat down to 350o and roast until done…about 1 ½ to 2 hours.
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