On Nov 8, 6:40 am, "cshenk" > wrote:
> Hi, I have a whole chicken, 2.5 lbs. I'd like some ideas that are new to me
> on methods to make it. Not looking for ones where you cut the chicken to
> parts, nor dry rubs (my normal).
>
> Just poking about. Larder quite low on fresh veggies so we are down to head
> cabbage, shallots, onions, and a daikon. I may have 1-2 russet potatoes.
> If I had more veggies, I might do a chicken soup.

That chicken is too small for roasting, imho, but a good candidate for
spatchcocking and grilling. A good alternative to a dry rub is to
thaw one of your herb or garlic compound butters that you always have
in the freezer (you do, of course, don't you?) and spread it
generously everywhere you can reach under the skin. Then a little on
the outside of the skin, too, but not so much as to cause problems
with flare-ups on the grill.

Compound butters are great to have around for a variety of pan-cooked
things, too. Recently I used a basil-garlic butter to sauté some
shrimp. With a pinch of red chile pepper flakes it was great. -
aem