On the Chefs Board for Saturday: Smoked Whole Latin Chicken, Butter Beans and homemade Coleslaw. The Preparation: Made a Chicken marinade that consisted of chicken broth, olive oil, salt, garlic cloves (pressed), black pepper, sugar, Sazon Tropical (commercial Latin spice mix), fresh Rosemary and Thyme. Heat the marinade and added all ingredients brought to a simmer and then turned off and let steep while cooling down. When cool, placed whole in and marinaded over night. Day of cooking make compound butter (using softened butter mixed with (minced fresh Rosemary, minced fresh garlic, salt and pepper). Pulled skin away and slathered compund butter up under the skin of the breast and legs/thighs. Stuffed the chicken with aromatics and tied the bird for even cooking. Then rubbed the bird down with Olive oil and then added my Chicken Dry Rub (salt pepper, paprika, chili powder, lemon pepper dried herbs and spices) and allowed the chicken to come to room temperature prior to smoking on the grill. The Butter beans are simmered in butter, with a sprig of Rosemary, salt and papper to taste. Coleslaw made the day before and allowed to get happy overnight. The Smoking: Using my Weber grill, set it up for indirect cooking with coals on each side and the pan for the chicken to sit in placed in the center where there is no coals. pre-heated grill to 250 degrees. Place bird in aluminum pan elevated with vegetables under neath. Added a 2 cups of Apple Juice to the pan, then placed in center of grill. Smoked chicken for about 3 hours. Make sure you check that the breast meat does not go over 165 degrees or it will begin to dry out and get rubbery or check at the thickest part of the thigh for a temperature of 175 degrees. During the last 10 minutes of cooking a added my Chicken glaze to the chicken to add more flavor and give the bird that nice caramelized shine. Pulled the bird and let it sit for about 15 minutes to rest. The Presentation: Cut up the chicken how you like, I start by taking off the leg/thighs and wings. Then taking off the breast meat whole (I like to slice the breast meat on my cutting board). I like to build my plate with the coleslaw as the base, place a portion of the chicken on top of the coleslaw and then ladle some of the butter beans on top of the chicken. The results: Ill post photos of the ribs after they are done today.
Posted on: Sat, 10 May 2014 10:30:00 +0000
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