Archive for December 23rd, 2011

Don’t let the simplicity of this recipe fool you. It is destined to be one of the powerhouses of your culinary arsenal – a golden-crusted bird saturated with sweet butter and herbs and gilded with roasted garlic.

Prep: 15 minutes (plus 40 minutes for rub and garlic paste)
Grill: About 1½ hours.

– Kitchen twine
– Long-handled spatula
– Long-handled tongs
– Long-handled basting brush.

Indirect heat, medium (325° to 350°F)
3- or 4-burner grill–middle burner(s) off
2-burner grill – 1 side off
Clean, oiled grate
Indirect heat, medium ash
Split charcoal bed (about 2 dozen coals per side)
20 replacement coals
Heavy-duty drip pan set between banks of charcoal
Clean, oiled grate on medium setting.

2 tablespoons Provençal Herb Rub or Tuscan Rosemary Rub
1 tablespoon salted butter, softened
1 chicken, about 4 pounds, washed and dried
1 tablespoon vegetable oil
½ cup Roasted Garlic Paste
2 tablespoons fresh rosemary or thyme leaves
Oil for coating grill grate.

1. Heat the grill as directed.
2. Mix 1 tablespoon of the rub and the butter together by mashing them with a fork on a clean work surface until well blended.
3. Separate the skin from the breast and legs of the chicken, and gently but firmly insert your index finger under the skin at the neck end of the chicken. Move it around, separating the skin from the meat underneath. Gradually ease your whole hand under the skin, loosening the skin from the breast, legs, and drumsticks.
4. Spoon the herb butter under the skin and push it evenly over the breast and legs of the chicken by rubbing the skin to spread the butter.
5. Spoon the remaining 1 tablespoon rub into the interior of the chicken and rub it over the walls of the internal cavity. Tie the legs of the chicken together with kitchen twine. Rub the outside of the chicken with the 1 tablespoon oil.
6. Mix the garlic paste and fresh herbs in a small bowl and set aside.
7. Brush the grill grate and coat it with oil. Put the chicken on the grill away from the heat, cover the grill, and cook until an instant read thermometer inserted into the thickest part of the breast registers about 170°F, about 1 hour and 20 minutes. Baste twice with the garlic-herb mixture during the last 20 minutes of cooking. If your grill has a temperature gauge, it should stay at around 350°F. If you are using charcoal, you will probably have to replenish the coals after the first hour.
8. Remove the chicken to a large serving platter, using tongs and supporting the chicken with a spatula. Let rest for 8 to 10 minutes; carve and serve.

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