Gal Called J.J. wrote:
> My local Fred Meyer (I live in Western Washington State) has
> frying chickens for a mere 59 cents per pound today, so I bought
> three. Two will be cut up and fried, but I tried something new with
> the last one. I put it in a covered roasting pan, and stuffed it with

> a chunk of onion and half of a lemon. Then I mixed 2 T. butter with
> garlic, sage, rosemary, thyme, salt, black pepper, and white pepper,
> then rubbed that under and over the skin, and sprinkled a little
> more lemon juice over it. I'm going to bake it for an hour or so
> at 350 F. We'll see how it turns out -- I don't usually cook without
> a recipe...

Last Saturday, we had another unseasonably warm day (Dog3 knows what I
mean) so I did the Chicken Diavola recipe from America's Test Kitchen
out on the Weber kettle.

Here's what I posted on alt.food.barbecue about it:

Another warm Saturday in St. Louis meant more outdoor cooking. I made
the Chicken Diavola recipe from America's Test Kitchen. Basically a
brined butterflied fryer, with a spicy mixture spread under the skin.

The spice paste was four medium cloves of garlic (minced), two
teaspoons ground black pepper, two teaspoons of red pepper flakes, and
1/4 cup of olive oil. This is heated to the sizzling point then cooled.
You then work your fingers under the skin of the breast and legs and
smear this around underneath.

It's cooked in a kettle grill, with a chimney of charcoal divided off
to either side for indirect cooking, all vents open to run pretty hot.

It worked pretty well, the only problem I had was the time. They said
30-35 minutes, it was much closer to an hour before I had safe temps in
the thighs. I use the Weber charcoal holders, perhaps it isn't as hot
as two piles on either side, or maybe their chimney was larger so more
charcoal. Hard to say.

It was good. A bit of smoke flavor and the spices worked well. I think
next time I may finish it directly over the coals to crisp the skin a
bit more.



Brian