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Recipe.... Nice Weber chicken ... as opposed to that crap!! Deep Fried Turkey
(A.T. Hagan) said in the newsgroup.......
:
> Have you ever actually *tried* a properly deep fried turkey?
Nope! But I'd hazard a guess and say that it wouldn't be too much different
to chopping a turkey up and deep frying the pieces on the stove?
> The only thing you'd have invested is the oil. The cooker and pot are
> used for other cooking projects like low country boils and such.
"Low country boils"?? I had this mental picture...... nahhhhhhhhhh!! I let
you explain :-)
>
>>I've got a recipe for my very own Webered chook..... but I'm too
>>knackered to post it.
>
> Chicken!
It's morning now, feel a lot better after a couple hours sleep :-)
Anyway..........
Get a chook, cut it in half (down the middle). Get a large piece of Alfoil(I
usually use about 3' for one half) and double it over. Slice up a couple of
medium sized lemons. Get some garlic flavoured olive oil and rub it over the
doubled up alfoil with a slice of the lemon. Place one half of the chook skin
side down on the foil. Drizzle a bit of oil in the 'cavity', sprinkle with
some seasonings of your choice (I always include a light sprinkle of chilli
powder), place a couple slices of lemon in the 'cavity' and turn it over so
that it sits on the lemon.
Push your fingers under the skin on the breast and thigh, and push some home
made garlic/chilli butter in there. Stick in a slice or two of lemon if you
so desire.
Give the skin side the same treatment as the underside.
When it's all seasoned, fold the alfoil down over the chook and seal the
ends, so that it is completely encased.
Once you've done that to both halves, place it in the center of the(already
hot) Weber with the fire at the sides (as you would for roasting something).
Give it around 20-25mins (depending on the size of the chook... I used a
1.8kg bird), then carefully open up the alfoil, so as not to spill any of the
juices. Put the lid back on (after dropping some wet smoke chips on the coals
if you so desire) and leave for another 10mins to crisp the skin and roast
the lemons that are on top.
Take out of the Weber and serve on a plate with the juices drizzled over the
top :-)
Goes great with a Mescalin salad (EVOO and Balsamic dressing) and a nice
bottle of a cool climate Riesling :-)
The seasoning of the chook is to personal preference. Sometimes I don't use
anything but the garlic/chilli butter and the lemons.
--
Peter Lucas # Loyalty above all else, #
Brisbane # except honour. #
Australia
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