FoodBanter.com - View Single Post

Default User

wrote:

> Ok I'll do that. I thought thats why I was drying the skin in the
> fridge after the brine though?

Please quote per the usual netiquette that's been part of newsgroups
for decades. See information below.

I did a chicken last night. With these butterflied chickens, I like to
work a seasoning paste in under the skin. This consisted of four medium
cloves of garlic (finely minced), two teaspoons ground black pepper, a
teaspoon of oregano, two teaspoons of Chimayo chile flakes (recipe
orginally called for 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.

A single chicken like this I just cook on the big Weber kettle with the
charcoal baskets. It's easier to get the high heat necessary for crisp
skin. It goes fast enough (something like an hour) that a 3/4 chimney
of lump was sufficient.

Brian

--
Please quote enough of the previous message for context. To do so from
Google, click "show options" and use the Reply shown in the expanded
header.